Description
Creamy homemade peanut butter eggs coated in a smooth chocolate shell, perfect for Easter and easy to make with no baking required.
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (milk or semi-sweet)
- 1 tablespoon coconut oil or shortening
Instructions
- In a mixing bowl, combine the creamy peanut butter and softened butter until smooth.
- Add the vanilla extract and gradually mix in the powdered sugar until a thick dough forms.
- Take small portions of the mixture and shape them into egg forms with your hands.
- Place the shaped eggs on a lined tray and refrigerate for 30 to 45 minutes, or until firm.
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil or shortening, stirring every 20 to 30 seconds until smooth.
- Dip each chilled peanut butter egg into the melted chocolate until fully coated.
- Return the coated eggs to the lined tray and let them set at room temperature or in the refrigerator until the chocolate hardens.
Notes
- Use crunchy peanut butter for added texture.
- Drizzle white chocolate over the top for a festive decoration.
- Milk chocolate makes the eggs sweeter, while dark chocolate gives a richer flavor.
- Add a pinch of salt to the filling to balance the sweetness.
- 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.
- If the filling is too soft, chill it longer or mix in a little more powdered sugar.
- Regular creamy peanut butter works best, as natural peanut butter can make the filling softer and oilier.
Nutrition
- Serving Size: 1 egg
- Calories: 312
- Sugar: 24g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg
