Description
These homemade peanut butter eggs are a delicious, creamy, and chocolatey treat, perfect for Easter or any time you crave a sweet peanut butter and chocolate combination. They are easy to make and taste just like the classic store-bought version!
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups chocolate chips (milk or dark)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother chocolate)
Instructions
- In a mixing bowl, combine peanut butter, melted butter, and vanilla extract. Mix until smooth.
- Gradually add powdered sugar, stirring until a thick dough forms.
- Roll out the dough to about ½-inch thickness on a parchment-lined surface. Use an egg-shaped cookie cutter to cut out peanut butter eggs.
- Place the peanut butter eggs on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip each peanut butter egg into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip off.
- Place the chocolate-covered eggs back on the parchment paper and refrigerate until the chocolate sets.
- Serve and enjoy!
Notes
- You can use crunchy peanut butter for added texture.
- If the peanut butter dough is too sticky, add a little more powdered sugar.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for longer storage, up to 3 months.
Nutrition
- Serving Size: 1 egg
- Calories: ~220 kcal
- Sugar: 18g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg