Description
A delicious homemade treat made with creamy peanut butter, coated in rich chocolate, and shaped into egg-like forms – perfect for Easter or anytime indulgence.
Ingredients
Units
Scale
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 2 cups milk chocolate chips
- 1 tbsp vegetable oil
Instructions
- In a large bowl, combine the powdered sugar, peanut butter, melted butter, and vanilla extract. Mix until smooth.
- Gradually stir in the graham cracker crumbs until the mixture is thick and holds together.
- Shape the peanut butter mixture into egg-like shapes using your hands, about 1-2 inches in size. Place them on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for 30 minutes to 1 hour, or until firm.
- In a microwave-safe bowl, melt the milk chocolate chips and vegetable oil together in 30-second intervals, stirring in between until smooth.
- Dip each chilled peanut butter egg into the melted chocolate, coating it completely. Place the dipped eggs back on the parchment-lined sheet.
- Allow the chocolate to set at room temperature or refrigerate for 15-20 minutes until the chocolate hardens.
- Store in an airtight container at room temperature or in the fridge for up to 1 week.
Notes
- For a darker chocolate coating, you can substitute the milk chocolate chips with semisweet chocolate chips.
- If you prefer a smoother texture, you can add a pinch of salt to the peanut butter mixture for a salted peanut butter flavor.
- These eggs can also be made into different shapes like circles or squares for variation.
Nutrition
- Serving Size: 1 egg
- Calories: 250
- Sugar: 22g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg