Description
Homemade Peanut Butter Eggs—creamy peanut butter filling enrobed in glossy chocolate, perfect for spring treats or always-worthy snacks.
Ingredients
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tbsp softened butter
- 1 tsp pure vanilla extract
- 12 oz milk chocolate chips (or chopped bars)
- 1 tsp coconut oil (optional, for smoother chocolate)
- Decorations: sprinkles, flaky sea salt, or white chocolate drizzle (optional)
Instructions
- In a bowl, mix peanut butter, butter, powdered sugar, and vanilla until smooth, holding like dough.
- Scoop heaping tablespoons, roll into balls, flatten to egg shapes; freeze on parchment for 20 minutes.
- Melt chocolate chips with coconut oil in microwave (30 s intervals), stirring until smooth.
- Dip frozen peanut butter eggs using forks, let excess drip off; place back on parchment.
- Add sprinkles or salt while coating is wet.
- Let set at room temperature or refrigerate for 10–15 minutes until chocolate is firm.
Notes
- Use crunchy peanut butter for texture.
- Swap chocolate type: dark or white for variation.
- To avoid cracking, add coconut oil to chocolate and don’t chill too hard.
- Go dairy-free with vegan butter and dairy-free chocolate chips.
- Freeze shaped eggs well before dipping to keep centers firm.
