Peanut Butter Eggs

These homemade copycat peanut butter eggs taste so much better than the original and will become your new obsession.

this RECIPE

How to Make Homemade Peanut Butter Eggs

1. Make the base. Beat the butter until creamy. Add peanut butter, powdered sugar, vanilla extract, and salt, and mix to combine.
   
2. Refrigerate. Shape the mixture into egg shapes and place them on parchment paper. Refrigerate for 30 minutes.
   
3. Prepare the coating. Melt the chocolate in the microwave, stirring every 30 seconds. Stir in oil. Dip each egg in the chocolate and refrigerate until set (30 minutes).
   

Make-Ahead and Freezing Instructions

To Make-Ahead: You can make the peanut butter filling a day in advance. This will give the filling plenty of time to set, which makes coating them in chocolate a lot easier. 

To Freeze: Once the chocolate coating is set, scoop the eggs into a freezer-safe bag and freeze them for up to three months. They’re perfectly good right out of the freezer, so there’s no need to defrost them.  .

Peanut Butter Eggs

These homemade copycat peanut butter eggs taste so much better than the original and will become your new obsession.

Prep Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 24 eggs

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Ingredients 

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• ▢ 6 tbsp butter, softened
• ▢ 1 cup creamy peanut butter
• ▢ 2 ½ cups powdered sugar
• ▢ ½ tsp pure vanilla extract
• ▢ pinch of salt
• ▢ 12 ounces semi-sweet chocolate, chopped
• ▢ 1 tsp vegetable oil

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Instructions 

• In a bowl, beat the butter until creamy.
• Add he peanut butter and beat to combine.
• Add the powdered sugar, vanilla extract and salt and mix to combine.
• Line a large chopping board or baking sheet with parchment paper.
• Take 1 ½ tablespoon of mixture and create an egg shape as shown of the photo.
• Place the eggs on the prepared board.
• Refrigerate for 30 minutes.
• Add the chocolate to a microwave -safe bowl.
• Microwave on high in 30-second increments until smooth, stirring in between every 30 seconds. Set aside.
• Stir in the oil.
• Dip each egg into the melted chocolate.
• Refrigerate the eggs for 30 minutes or until the chocolate is set.

Nutrition

Calories: 222kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 8mgSodium: 70mgPotassium: 142mgFiber: 2gSugar: 19gVitamin A: 95IUCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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