Peanut Butter Chocolate Eggs
These chocolate peanut butter eggs are the real deal. So delicious, easy to make and perfect for Easter!
- 1 1/2 cups peanut butter
- 1/4 cup butter softened
- 3 cups sifted powdered sugar
- 1 Tbsp. vanilla
- 3 Tbsp. milk
- 14-16 oz. melting chocolate wafers (Ghirardhelli)
- sprinkles optional
Mix all ingredients together (except for chocolate) using an electric mixer until it forms a soft dough.
Scoop filling 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. Freeze 45 minutes or until hard.
Melt chocolate in the microwave at 30 second intervals (stirring 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 to drip off.
Set on baking sheet lined with waxed paper. Add sprinkles immediately before chocolate hardens.