Description
Creamy homemade peanut butter eggs coated in glossy chocolate, perfect for Easter baskets or anytime you crave a nostalgic sweet and salty treat.
Ingredients
- Creamy Peanut Butter: 1 cup
- Unsalted Butter, softened: 1/4 cup (56 g)
- Powdered Sugar: 2 cups (240 g)
- Vanilla Extract: 1 teaspoon (5 ml)
- Salt: 1/8 teaspoon (pinch)
- Semi-Sweet Chocolate Chips: 2 cups (340 g)
- Coconut Oil: 2 teaspoons (10 ml)
Instructions
- Preheat Your Equipment: Line a baking sheet with parchment paper and clear space in the refrigerator or freezer for chilling.
- Combine Ingredients: In a mixing bowl, beat together 1 cup creamy peanut butter, 1/4 cup softened unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth and well combined.
- Prepare Your Cooking Vessel: Spread the peanut butter mixture onto the lined baking sheet about 1/2 inch (1.3 cm) thick, smoothing the surface with an offset spatula. Place the sheet in the freezer for about 15 minutes until firm.
- Assemble the Dish: Use an egg-shaped cookie cutter to cut out egg shapes from the chilled peanut butter slab, or shape into ovals by hand if you do not have a cutter. Place the shaped eggs back onto the parchment-lined sheet.
- Cook to Perfection: In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and 2 teaspoons coconut oil. Melt in 20-30 second intervals, stirring between each, until smooth and glossy. Be careful not to overheat.
- Finishing Touches: Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate, tapping off excess and returning the coated egg to the parchment. For a thicker shell, allow the first coat to set briefly and dip a second time. Optionally sprinkle a pinch of flaky sea salt on top before the chocolate sets.
- Serve and Enjoy: Chill the dipped eggs in the refrigerator until the chocolate is fully set, about 10-20 minutes. Store chilled in an airtight container and enjoy.
Notes
- Chill the peanut butter mixture well before shaping to make clean cuts and easy handling.
- Use high-quality chocolate for a glossy finish and superior flavor.
- Add a teaspoon of coconut oil to the chocolate to help it set shiny and prevent cracking.
- Layer parchment between stored eggs to prevent sticking.
Nutrition
- Serving Size: 1 egg (approx 34 g)
- Calories: 240
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg