Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1/4 teaspoon salt
1 teaspoon vanilla extract
12 oz milk chocolate melting wafers
1 tablespoon coconut oil (optional, for thinning chocolate)
Instructions
Step 1: In a large bowl, beat together the creamy peanut butter and softened butter until smooth and well combined.
Step 2: Stir in the vanilla extract and salt.
Step 3: Gradually add the sifted powdered sugar, mixing until a thick dough forms. Use your hands to knead if necessary.
Step 4: Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Step 5: Using a tablespoon or cookie scoop, portion the dough and shape into egg ovals. Place them on a parchment-lined baking sheet and freeze for 15-20 minutes.
Step 6: Melt the chocolate wafers (and coconut oil, if using) in the microwave in 30-second intervals, stirring until completely smooth.
Step 7: Using a fork, dip each chilled peanut butter egg into the chocolate, let the excess drip off, and return to the parchment paper.
Step 8: Allow the chocolate to set completely at room temperature or in the fridge before serving.
Notes
Ensure the peanut butter centers are very cold before dipping, otherwise they may melt into the warm chocolate.
- Prep Time: PT45M
- Cook Time: PT5M
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 195 kcal
- Sugar: 19g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
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