Chocolate Peanut Butter Eggs (Printable Version)
Sweet peanut butter centers covered in smooth chocolate, ideal for festive or casual enjoyment.
# What You'll Need:
→ Peanut Butter Filling
01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ Chocolate Coating
06 - 2 cups semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening
# Directions:
01 - In a medium bowl, beat together peanut butter, softened butter, vanilla, and salt until smooth and fully incorporated.
02 - Gradually add powdered sugar, mixing continuously until a thick, moldable dough forms that holds its shape.
03 - Line a baking sheet with parchment paper. Scoop heaping tablespoons of the mixture and shape into egg-like ovals. Arrange on the prepared sheet.
04 - Freeze the peanut butter eggs for 30 minutes or until firm enough to handle without losing shape.
05 - Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and glossy.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet.
07 - Drizzle with additional chocolate or decorate with sprinkles while the coating is still tacky.
08 - Refrigerate eggs for at least 15 minutes or until chocolate is completely set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The chocolate to peanut butter ratio is exactly right, not too sweet and just fudgy enough
- They're ridiculously simple to make but look impressive enough for gift giving
02 -
- Warm peanut butter eggs will slide right off your dipping fork and make a mess of everything. Freeze them properly.
- If your chocolate thickens while dipping, gently reheat it in 10 second intervals.
03 -
- Stir chopped roasted peanuts into the filling for a crunch that surprises people
- Dark chocolate with sea salt makes an unexpectedly sophisticated version