"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Southern Church Peanut Butter Eggs Recipe

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This recipe for Southern Church Peanut Butter Eggs is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 c butter
1 cups smooth peanut butter
1 pound powdered sugar
1 t vanilla extract
24 ounces melting chocolate wafers
15 sugar flowers (optional)

In a medium sauce pan, melt the butter and peanut butter together over medium heat.
Once the butter and peanut butter mixture is melted pour it into another large bowl.
Stir in the vanilla.
Stir in the powdered sugar until well combined.
Place into fridge for 30 minutes.
Remove from fridge and roll dough into large egg shapes
Lay eggs on a tray that has been lined with paper towels. The paper towels will soak up some of the oils.
Place eggs on tray with paper towels and place into the fridge to 2-3 hours.
Remove eggs from fridge.
Melt chocolate according to package directions.
Dip each egg into the chocolate and tap off excess.
Place eggs onto a tray lined with parchment paper.
Top each egg with a sugar flower.
Let chocolate eggs dry until Chocolate hardens.

Number Of Servings:
Number Of Servings:
15-16 eggs




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