Chocolate Peanut Butter Eggs (Print Version)

Smooth peanut butter filling encased in rich chocolate offers a delightful treat for any time.

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 2 cups semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

# How-To:

01 - Beat together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt in a mixing bowl until smooth and well combined.
02 - Scoop out tablespoon-sized portions of the mixture and shape into egg forms with your hands. Place them on a parchment-lined baking sheet.
03 - Freeze the peanut butter eggs for 30 minutes until firm to the touch.
04 - Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between intervals until smooth and fully melted.
05 - Dip each peanut butter egg into the melted chocolate, using a fork to coat completely. Allow excess chocolate to drip off, then return to the parchment-lined sheet.
06 - Refrigerate the coated eggs for at least 15 minutes or until the chocolate is completely set.
07 - Store in an airtight container in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • The filling strikes that perfect balance between salty peanut butter and sweet creaminess
  • You can make them weeks ahead and they actually taste better after sitting in the fridge
  • The chocolate shell snaps beautifully when you bite into it, just like the fancy ones
02 -
  • Room temperature filling will melt right through warm chocolate and you'll have a sad puddle instead of eggs
  • Work quickly once the chocolate is melted, it thickens up fast and becomes hard to dip smoothly
  • Don't skip the chilling time even if you're impatient, it's the difference between professional-looking treats and a messy situation
03 -
  • Use a fork to lower eggs into chocolate, not your fingers, to maintain that smooth surface
  • If chocolate thickens while dipping, microwave it for 10 seconds to bring it back to working consistency

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