Chocolate Peanut Butter Eggs (Printable Version)

Smooth chocolate envelops creamy peanut butter for an indulgent, easy-to-make holiday treat.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 1 1/2 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 - Beat together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt in a mixing bowl until smooth and well combined.
02 - Scoop out tablespoon-sized portions of the mixture and shape into egg forms with your hands. Place them on a parchment-lined baking sheet.
03 - Freeze the peanut butter eggs for 30 minutes until firm.
04 - Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
05 - Dip each peanut butter egg into the melted chocolate, using a fork to coat completely. Allow excess chocolate to drip off, then return to the parchment-lined sheet.
06 - Refrigerate the coated eggs for at least 15 minutes, or until the chocolate is completely set.
07 - Store in an airtight container in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • These eggs taste exactly like the ones you begged for as a kid, but somehow better because theyre homemade with real ingredients
  • The recipe comes together in under an hour and you probably have everything in your pantry right now
02 -
  • Work quickly when dipping the eggs because the cold filling starts to warm up from the melted chocolate and gets messy fast
  • If your chocolate seizes up and gets grainy, whisk in a tiny bit more coconut oil to save it
03 -
  • Let your eggs come to room temperature for about 5 minutes before serving so the filling gets soft and creamy again
  • Use a smaller cookie scoop for uniform size and a more professional look

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