Description
Homemade chocolate-covered peanut butter eggs are a delicious no-bake treat, perfect for Easter or as a sweet snack any time of year.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups semisweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
- In a large bowl, mix peanut butter, softened butter, salt, and vanilla extract until smooth.
- Gradually add powdered sugar and stir until fully combined. The mixture should be firm enough to shape.
- Scoop out portions of the mixture and shape into egg forms. Place on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for about 30 minutes or until firm.
- Melt 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 using a fork, allowing excess to drip off. Place back on parchment paper.
- Refrigerate until chocolate is set, about 15-20 minutes.
Notes
- You can drizzle white chocolate on top for decoration.
- Store in an airtight container in the fridge for up to 2 weeks.
- Use natural peanut butter for a less sweet version.
Nutrition
- Serving Size: 1 egg
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg