Description
Creamy, rich homemade peanut butter eggs coated in smooth milk chocolate, perfectly sweet and easy to prepare for holidays or special treats.
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Mix until smooth and creamy.
- Gradually add the powdered sugar, stirring until a thick dough forms. Use hands if needed to fully combine.
- Scoop portions of the peanut butter mixture and shape them into egg forms. Place each on the prepared baking sheet.
- Freeze the shaped eggs for about 30 minutes, or until firm.
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring between each until smooth.
- Dip each frozen peanut butter egg into the melted chocolate, coating completely. Lift out with a fork, allowing excess chocolate to drip off, then return to the parchment paper.
- Let the chocolate set at room temperature or refrigerate until the coating is firm.
Notes
- Use regular creamy peanut butter for best texture; natural peanut butter may be too soft.
- Chill eggs thoroughly before dipping for a smoother chocolate coating.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months and thaw in the refrigerator before serving.
- Sprinkle sea salt on top before chocolate sets for a sweet and salty variation.
Nutrition
- Serving Size: 1 egg
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
