Ingredients
For the Peanut Butter Filling:
- 1 cup creamy peanut butter (natural or regular)
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
For the Chocolate Coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or vegetable oil (for smooth melting)
Optional Decorations:
- Crushed peanuts for topping
- Sprinkles for a festive touch
- White chocolate drizzle
Instructions
In a mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Use a hand mixer or spoon to blend until smooth. Gradually add the powdered sugar, stirring until a thick, dough-like consistency forms. If the mixture is too sticky, add a bit more powdered sugar until it holds its shape.
Scoop about 2 tablespoons of the peanut butter mixture and roll it into a ball. Flatten slightly and shape into an egg form. Repeat with the remaining mixture and place the eggs on a parchment-lined baking sheet.
Transfer the shaped eggs to the refrigerator and chill for at least 30 minutes (or 15 minutes in the freezer) to firm up before coating in chocolate.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Alternatively, melt the chocolate using a double boiler.
Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the egg back onto the parchment paper.
Before the chocolate sets, sprinkle crushed peanuts, sprinkles, or drizzle with melted white chocolate for a decorative touch.
Allow the eggs to set at room temperature or place them in the refrigerator for 15 minutes until the chocolate hardens. Enjoy immediately or store for later!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 220
- Sugar: 14g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g