Peabutter Easter Eggs


1 Cup NoNuts Golden Peabutter*
1 Pound Icing Sugar (about 3.5 Cups)
1/4 Cup Butter or Margarine
1/2 Cup Graham Crumbs
1/2 tsp Salt
4 Tbsp Milk

*Remember you can substitute any flavour of NoNuts Peabutter in all our recipes.

Chocolate for dipping. We used about 1/2 bag each of semi-sweet, butterscotch and white chocolate chips.

3 tbs Shortening


In a mixing bowl combine icing sugar, NoNuts Golden Peabutter, butter, crumbs, salt and milk until blended. (may need to add a little more milk if it looks dry). Shape mixture into 24 small eggs or 2 large 1/2 pound eggs. Freeze eggs for 1 hour.

Melt chocolate and 1 Tb shortening in a small bowl in microwave, about 1 min.

Using a long-tined fork dip eggs in melted chocolate until covered. set on wire rack until chocolate is hardened. Decorate to suit your fancy.


Keep in an airtight container in the fridge for 1 week – or wrap tightly and freeze for longer storage.

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