Chocolate Peanut Butter Eggs
Makes about 12 eggs
Ingredients
For the peanut butter filling:
1 cup creamy peanut butter
4 tbsp unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
¼ tsp salt
For the chocolate coating:
1 ½ cups chocolate chips (milk or semi-sweet)
2 tbsp coconut oil or butter (helps with smooth coating)
Instructions
1. Make the filling
In a bowl, mix peanut butter and softened butter until smooth.
Add vanilla and salt.
Gradually mix in powdered sugar until a soft dough forms.
If it’s too sticky, add a little more sugar.
2. Shape the eggs
Scoop out small portions and shape them into oval “egg” shapes using your hands.
Place them on a parchment-lined tray.
Freeze for 20–30 minutes to firm up.
3. Coat with chocolate
Melt chocolate chips and coconut oil in the microwave in 20–second intervals, stirring until smooth.
Dip each peanut butter egg using a fork, letting excess chocolate drip off.
Place back on the tray.
4. Chill
Refrigerate for 15–20 minutes until chocolate is fully set.
Optional decoration
Drizzle white chocolate on top
Sprinkle chopped peanuts
Add a pinch of sea salt
Tips
For extra flavor, mix in 1–2 tbsp crushed graham crackers into the peanut butter filling.
Store eggs in the fridge up to 2 weeks, or in the freezer for 3 months.
