INGREDIENTS
- 1 cup peanut butter smooth
- 5 tbsp unsalted butter
- 2 cups powdered sugar
- 2 tbsp milk as needed, or water (optional)
- 1 tsp vanilla extract
- 2 cups semisweet chocolate
- 2 tbsp coconut oil
INSTRUCTIONS
- Cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
- You can drizzle in some milk or water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
- Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.
- After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
- Place in refrigerator to chill until firm, at least 20 minutes.
- Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
- Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
- Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.
Homemade Peanut Butter Eggs