Ingredients
- Creamy Peanut Butter: 1 cup
- Powdered Sugar: 1 1/2 cups
- Unsalted Butter, softened: 1/4 cup (4 tablespoons)
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Semi-Sweet Chocolate Chips: 12 ounces
- Vegetable Shortening: 1 tablespoon
- Sprinkles or other decorations: Optional
Instructions
- Step 1: In a large bowl, combine the peanut butter, powdered sugar, softened butter, vanilla extract, and salt. Mix until well combined and a dough-like consistency forms. You may need to add more powdered sugar if the mixture is too sticky.
- Step 2: Roll the peanut butter mixture into small egg shapes, about 1-2 inches in size. Place the formed eggs on a parchment-lined baking sheet.
- Step 3: Place the baking sheet with the peanut butter eggs into the freezer for at least 30 minutes to firm up. This will make them easier to dip in chocolate.
- Step 4: While the eggs are chilling, melt the chocolate chips and vegetable shortening in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
- Step 5: Remove the peanut butter eggs from the freezer. Dip each egg into the melted chocolate, ensuring it is fully coated. Place the dipped eggs back onto the parchment-lined baking sheet.
- Step 6: Immediately decorate with sprinkles or other desired decorations. Let the chocolate set completely before serving or storing in an airtight container in the refrigerator.
Notes
- Store leftover eggs in the refrigerator to keep them firm and prevent the chocolate from melting.
- If the chocolate coating becomes dull after refrigeration, gently warm individual eggs in your hand for a few seconds to restore the shine before serving.
- Present these delightful eggs on a festive platter alongside other Easter treats for a visually appealing and delicious spread.
- For a smoother chocolate coating, ensure your peanut butter eggs are thoroughly chilled before dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American