How To Make Peanut Butter Eggs
These peanut butter eggs are so easy to make. They’re a must for peanut butter lovers and definitely better than store-bought ones.
Serves:
Ingredients
- 3cupspowdered sugar
- 1½cupscreamy peanut butter
- ¼cupbuttermelted
- 3cupschocolate chipssemi sweet, milk chocolate or white chocolate
- 1tbspshortening
- Cooking spray
Instructions
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Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
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Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
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Line an 8-inch or 9-inch square pan with foil. Coat the foil with cooking spray.
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Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
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Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
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Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
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Add the chocolate chips and shortening to a microwave-safe bowl. Microwave in 30-second increments until chocolate is melted. Stir until smooth.
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Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
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Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle and remaining chocolate over the top of the eggs using a small spoon or piping bag.
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Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.
Nutrition
- Calories: 647.37kcal
- Fat: 35.87g
- Saturated Fat: 14.21g
- Trans Fat: 0.42g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 4.86g
- Carbohydrates: 75.78g
- Fiber: 3.12g
- Sugar: 67.75g
- Protein: 9.88g
- Cholesterol: 18.57mg
- Sodium: 45.72mg
- Calcium: 82.21mg
- Potassium: 181.69mg
- Iron: 1.27mg
- Vitamin A: 32.35µg
- Vitamin C: 0.34mg
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