Real Recipes From Real Home Cooks ®

marshmallow peanut butter easter eggs

(12 ratings)
Blue Ribbon Recipe by
Deneece Gursky
Miami, FL

This is another recipe that I make every year for Easter. This Easter Bunny fills her baskets with homemade candies. : ) Marshmallow and peanut butter come together to make the most delectable Easter candies!

Blue Ribbon Recipe

If you are a peanut butter and chocolate lover you will love these homemade candies! The inside is fluffy, creamy, and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings in the Test Kitchen that these were better than ones you can buy at the store!

— The Test Kitchen @kitchencrew
(12 ratings)
method No-Cook or Other

Ingredients For marshmallow peanut butter easter eggs

  • 3/4 c
    butter, softened
  • 3 c
    powdered sugar
  • 14 oz
    peanut butter
  • 1 c
    marshmallow fluff
  • 1 tsp
    vanilla extract
  • 1/2 c
    salted peanuts, chopped (optional)
  • milk chocolate candy coating

How To Make marshmallow peanut butter easter eggs

  • Mixing butter and sugar until creamy.
    Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
  • Peanut butter, marshmallow fluff, and vanilla added to the bowl and mixed.
    Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and vanilla. Mix on medium speed until well-blended.
  • Remaining powdered sugar added to the bowl.
    Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
  • Forming an egg shape with the mixture.
    Roll a small amount of mixture in your hands until it is an egg shape.
  • Egg-shaped candies on a baking sheet.
    Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
  • Coating the eggs in chocolate.
    Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet.
  • Marshmallow Peanut Butter Easter Eggs decorated with sprinkles.
    While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts (if desired). Refrigerate for 30 minutes to set the coating. Store in an airtight container for up to one week in the refrigerator. When ready to eat bring to room temperature (they taste better this way).
  • Inside of a Marshmallow Peanut Butter Easter Egg.
    HINTS: eggs may be frozen for easier handling. Only remove a few eggs from the fridge at a time so they don't thaw when trying to work with them.