Chocolate Peanut Butter Eggs (Printable)
Sweet peanut butter centers cloaked in rich chocolate create a delightful creamy indulgence.
# 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
# How To Make It:
01 - In a medium bowl, beat together peanut butter, softened butter, vanilla, and salt until smooth.
02 - Gradually add powdered sugar, mixing until a thick, moldable dough forms.
03 - Line a baking sheet with parchment paper. Scoop out heaping tablespoons of the mixture and shape into egg-like ovals. Place onto the prepared sheet.
04 - Freeze the peanut butter eggs for 30 minutes, or until firm.
05 - Meanwhile, 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 - If desired, drizzle with additional chocolate or decorate with sprinkles.
08 - Refrigerate eggs for at least 15 minutes, or until chocolate is set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- You control the sweetness ratio instead of accepting whatever factory-made version sits on shelves
- The dough behaves like edible clay, forgiving and pliable even when your egg shapes look more like potatoes
02 -
- Warm peanut butter dough sticks to everything including your soul; cold dough is your only friend during shaping
- Chocolate seizes into grainy uselessness if even a drop of water invades the melting bowl
03 -
- Keep a second baking sheet in the freezer; transferring dipped eggs to cold metal prevents flat bottoms
- A toothpick hole in each egg creates a hidden channel for excess air, eliminating chocolate cracks as the filling expands slightly