Description
Creamy and rich homemade peanut butter eggs covered in chocolate, perfect for Easter or a sweet treat any time of year.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
Instructions
- In a large mixing bowl, combine peanut butter, softened butter, vanilla extract, and powdered sugar. Mix until a smooth dough forms.
- Shape the dough into egg shapes and place them on a parchment-lined baking sheet.
- Refrigerate the eggs for at least 30 minutes to firm up.
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring between each, until smooth.
- Dip each peanut butter egg into the melted chocolate, coating fully, then place back on the parchment paper.
- Refrigerate again until the chocolate is set, about 30 minutes.
- Store in the refrigerator in an airtight container until ready to serve.
Notes
- You can use crunchy peanut butter for added texture.
- Decorate with sprinkles before the chocolate sets for a festive touch.
- These eggs can be frozen for longer storage.
Nutrition
- Serving Size: 1 egg
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg