Description
Deliciously creamy peanut butter eggs coated in rich chocolate.
Ingredients
Scale
- 1 cup creamy peanut butter (not natural)
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Optional: Sprinkles for decorating
- Optional: Drizzle of white or dark chocolate
Instructions
- MAKE THE PEANUT BUTTER FILLING: In a large mixing bowl, beat together peanut butter, butter, vanilla extract, and salt until smooth and creamy. Gradually add powdered sugar, mixing until a soft dough forms. If the mixture is too sticky, add a little more powdered sugar. Scoop out small portions and shape them into eggs. Place them on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- MELT THE CHOCOLATE: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until fully melted and smooth. Alternatively, use a double boiler to melt the chocolate gently.
- DIP THE EGGS: Using a fork or dipping tool, coat each peanut butter egg in the melted chocolate, ensuring full coverage. Let the excess chocolate drip off before placing it back on the parchment paper. If desired, add sprinkles or drizzle with white chocolate before the coating sets. Allow the eggs to harden at room temperature or refrigerate for faster setting.
Notes
- For best results, use creamy peanut butter for a smoother filling.
- Ensure the chocolate is fully melted to avoid clumps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg