Ingredients
For the Peanut Butter Filling
1 cup (250g) creamy peanut butter
4 tablespoons (56g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
For the Chocolate Coating
2 1/2 cups (425g) semi-sweet chocolate chips or chopped chocolate
1 tablespoon coconut oil (optional, for smoother melting)
Instructions
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In a large mixing bowl, beat peanut butter and softened butter until smooth and creamy.
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Gradually add powdered sugar while mixing on low speed until fully incorporated and dough-like.
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Mix in vanilla extract and salt until evenly combined.
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Scoop about 1 1/2 tablespoons of mixture, roll into a ball, and shape into an egg oval.
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Place shaped eggs on a parchment-lined baking sheet.
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Freeze for 25–30 minutes until firm.
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Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Stir in coconut oil if using.
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Dip each frozen peanut butter egg into melted chocolate using a fork. Tap gently to remove excess chocolate.
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Place back onto parchment paper and allow chocolate to set at room temperature or refrigerate for 10–15 minutes.
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Optional: Drizzle with melted white chocolate or sprinkle with sea salt before fully set.
Notes
Use commercial creamy peanut butter for best texture. Natural peanut butter may cause filling to be too soft.
Freeze eggs before dipping to prevent melting.
Store in refrigerator for best consistency.
Can be frozen for up to 3 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian