Chocolate Peanut Butter Candy has always been a favorite of mine. Many years ago there was a candy stand at the Bird-in-hand Farmers Market that had peanut butter melt-a-ways. They were the best. Here is a sugar-free version of the candies that I loved. Easter just wouldn’t be special without peanut butter eggs to enjoy.

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These creamy peanut butter eggs often have a companion on the candy dish. Coconut Eggs can be made sugar-free and dairy-free as well.

Easter can be special with sugar-free candy for those of use who watch our sugar intake. I will use Bake Believe Chocolate Chips and melting wafer to cover the eggs. Most Warts carry this brand of sugar-free chocolate. My favorite is to use dark chocolate on the coconut eggs and milk chocolate on the peanut butter eggs.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

I often decorate the peanut butter eggs with small flowers you can buy at any cake decorating department. Just fasten them with a dab of melted chocolate.

Try these creamy peanut butter eggs this Easter season, I know you wont be disappointed. The melt-in-your mouth creaminess will keep you reaching for more.

Peanut Butter Eggs, SF, GF

• 1/2 cup butter, softened
• 16-ounces sugar-free peanut butter, I used Jiffy
• 3/4 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 3-ounces cream cheese
• 3 9-ounce bags sugar-free chocolate wafers, I used Bake Believe
• Mixing directions: In a mixer bowl, beat butter, peanut butter, Gentle Sweet, Stevia, salt, and cream cheese together. Mix until smooth. Refrigerate for 2 hours.
• Shaping: Spray molds with Pam Butter Spray. Fill molds 2/3 full with peanut butter mixture. Freeze until they are firm and you can pop them out of the mold.
• Dipping: Melt wafer in a glass bowl in the microwave in 30 second intervals. Stir well between each time. Spread a thin later of chocolate around each egg mold. Add a peanut butter egg to each mold. Spoon melted chocolate over each egg to cover the peanut butter. Refrigerate until hard. Pop out of the molds and repeat until you have covered all the peanut butter eggs. Trim the edges of each egg if necessary. Store in the refrigerator. 26 eggs

In a mixer bowl, beat butter, peanut butter, Gentle Sweet, Stevia, salt, and cream cheese together. Mix until smooth. Refrigerate for 2 hours.

Spray molds with Pam Butter Spray.

Fill molds 2/3 full with peanut butter mixture. Freeze until firm. Pop out of the molds.

Melt wafer in a glass bowl in the microwave in 30 second intervals. Stir well between each time. Spread a thin later of chocolate around each egg mold.

Spoon melted chocolate over each egg to cover the peanut butter. Refrigerate until hard.

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AMAZON

Easter Egg Candy Molds

Kitchen Aid Mixer

Vanilla

Parchment Paper

Sugar-free Chocolate Chips

The Trim Healthy Mama Store has wonderful products. They are a very pure source and have a great taste. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Gentle Sweet

I have found that I, personally, like the Stevia from THM the best. It takes very little to sweeten foods.

Mineral salt

Print

Peanut Butter Eggs, SF, DF

Course Dessert

Cuisine American

Prep Time 30 minutes

Servings 26 eggs

Author Glenda Groff

Ingredients

• 1/2 cup butter softened
• 16- ounces sugar-free peanut butter
• 3/4 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 3- ounces cream cheese
• 3 9- ounce bags sugar-free chocolate wafers

Instructions

1. Mixing directions: In a mixer bowl, beat butter, peanut butter, Gentle Sweet, Stevia, salt, and cream cheese together. Mix until smooth. Refrigerate for 2 hours.
2. Shaping: Spray molds with Pam Butter Spray. Fill molds 2/3 full with peanut butter mixture. Freeze until they are firm and you can pop them out of the mold.
3. Dipping: Melt wafer in a glass bowl in the microwave in 30 second intervals. Stir well between each time. Spread a thin later of chocolate around each egg mold. Add a peanut butter egg to each mold. Spoon melted chocolate over each egg to cover the peanut butter. Refrigerate until hard. Pop out of the molds and repeat until you have covered all the peanut butter eggs. Trim the edges of each egg if necessary. Store in the refrigerator. 26 eggs