👩🍳 Instructions
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1
In a large bowl, beat the softened butter and creamy peanut butter with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
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2
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Once all sugar is added, beat on medium until uniform and crumbly. Stir in vanilla extract and salt. The mixture should be firm enough to shape.
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3
Scoop 1 to 1.5 tablespoons of the mixture and shape into an egg or oval. Place on a parchment-lined baking sheet.
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4
Freeze the shaped peanut butter eggs for at least 30 minutes until firm.
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5
While eggs chill, melt the chocolate chips (and optional shortening/coconut oil) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.
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6
Using a fork or dipping tool, dip each frozen peanut butter egg into the melted chocolate, coating completely. Tap off excess chocolate and return to the parchment-lined baking sheet.
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7
Refrigerate for 15-20 minutes, or until the chocolate is completely set. Store in an airtight container in the refrigerator.
💡 Notes
Ensure you use creamy, processed peanut butter, not natural, for the best texture. Chilling the peanut butter eggs thoroughly before dipping is crucial for easy coating. If chocolate thickens, gently rewarm. Add a sprinkle of sea salt after dipping for a sweet and salty touch.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
4g
Total Fat
14g
Saturated Fat
7g
Carbs
19g
Fiber
1g
Sugar
17g
Sodium
80mg
Cholesterol
15mg
