Peanut Butter Chocolate Eggs
These chocolate peanut butter eggs are the real deal. So delicious, easy to make and perfect for Easter!
Servings: 20
Calories: 300kcal
Ingredients
- 1 ½ cups creamy peanut butter
- ¼ cup butter softened
- 3 cups sifted powdered sugar
- 1 Tbsp. vanilla
- 3 Tbsp. milk
- 14-16 oz. melting chocolate wafers (Ghirardhelli)
- sprinkles optional
Instructions
- Mix all ingredients together (except for chocolate) using an electric stand mixer until it forms a soft dough.
- Scoop peanut butter mixture with a cookie scoop. Roll into a ball then form into an egg shape and press down to flatten, slightly.
- Place peanut butter eggs on a baking sheet lined with parchment paper. Place in the freezer for 1 hour or until hard.
- Melt chocolate in a microwave-safe bowl (in the microwave) using 30-second intervals (stir after each interval) until smooth. This will take about a minute. DO NOT overheat or chocolate will not be usable.
- Dip peanut butter eggs in chocolate, tapping fork against side of bowl to allow excess chocolate to drip off.
- Set on a cookie sheet lined with wax paper or parchment paper. Add sprinkles immediately before the chocolate hardens.
Video
Notes
You can also use semi-sweet chocolate chips or milk chocolate chips melted with a small couple of teaspoons of coconut oil mixed in, in place of the melting chocolate wafers.
Nutrition
Calories: 300kcal
