Chocolate Peanut butter Eggs

Makes: 9-10 Eggs

Prep time: 30 min.

Freeze time: 30 min.

• 1/4 cup salted butter, softened.
• 3/4 cup creamy peanut butter
• a dash of salt
• 1 cup confectioners sugar *see note.
• 1-2 cups melting chocolate wafers.
• sprinkles or white chocolate (optional).

1. In a medium sized bowl, mix peanut butter, dash of salt (the salt helps to balance the sweetness a little), and softened butter until smooth and lump free. Sift confectioners sugar, then mix it into peanut butter mixture, 1/2 cup at a time.
2. Form peanut butter mixture into eggs (about a tablespoon of peanut butter mixture per egg), then layer a baking sheet with parchment paper and place peanut butter eggs on top. Freeze for 30 minutes.
3. After 25 minutes or so; Melt the chocolate wafers in a microwave, or use a double broiler on the stove top.
4. Remove eggs from freezer, then take a fork and insert it partially into the center of the bottom-end of the egg. Using the fork as a skewer; coat the eggs with melted chocolate on all sides, then gently replace onto parchment paper covered- baking sheet.
5. Sprinkle with your favorite sprinkles, or drizzle white chocolate over eggs (optional). Once chocolate has hardened, remove the eggs from the parchment paper, then place them into a container and cover with the lid. Refrigerate the eggs for 1-2 hours to allow them to set properly, then Enjoy! *Note these can be kept at room temperature for up to 5 days after refrigeration process, to have them last longer you can keep them refrigerated.

Note* If the mixture is too soft to form into eggs (or you prefer a firmer, sweeter center), you can add more sifted confectioners sugar, this will also sweeten the mixture so be sure to taste as you go.