Description
Delicious homemade peanut butter eggs coated in rich chocolate, perfect for Easter or as a sweet treat year-round.
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
Instructions
- In a large bowl, mix together peanut butter, softened butter, vanilla extract, and salt until smooth.
- Gradually add powdered sugar and mix until well combined. The mixture should be thick and moldable.
- Shape the peanut butter mixture into egg shapes using your hands or a mold. Place them on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for about 30 minutes, or until firm.
- In a microwave-safe bowl, melt chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
- Dip each peanut butter egg into the melted chocolate, coating completely. Place back on the parchment-lined sheet.
- Refrigerate the chocolate-coated eggs until the chocolate is set, about 15-20 minutes.
- Store in an airtight container in the refrigerator.
Notes
- You can use chunky peanut butter for added texture.
- White or dark chocolate can be used for coating.
- For a festive touch, decorate with sprinkles before the chocolate sets.