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).
- 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.
- 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.
- After 25 minutes or so; Melt the chocolate wafers in a microwave, or use a double broiler on the stove top.
- 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.
- 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.
These yummy little eggs are best with coffee in my opinion. I don’t have an overly sweet tooth (I’m more of a French fry girl), but these chocolate peanut butter eggs are hard to put down!
Someone had fun watching the process, and tasting all the goodies!
Feel free to let me know how they turned out for you in the comments below!