Homemade Peanut Butter Eggs (Print Version)
# Ingredients:
→ Peanut Butter Mixture
01 -
1 1/2 cups creamy peanut butter (avoid organic peanut butter that is too oily)
02 -
3 cups powdered sugar
03 -
1/3 cup unsalted butter, melted
04 -
2 tablespoons milk, or more if needed
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
→ Chocolate Coating
07 -
2 cups milk chocolate chips
08 -
2 tablespoons shortening
# Instructions:
01 -
Line a cookie sheet with wax paper and set aside.
02 -
Combine powdered sugar and peanut butter in a large bowl and beat with a high-speed mixer until blended.
03 -
Incorporate melted butter, milk, vanilla, and salt into the mixture, continuing to beat until a soft, smooth dough forms. It is acceptable if the dough appears slightly crumbly.
04 -
Roll the dough out on a lightly floured surface to a thickness of ½ inch. Use an egg-shaped cookie cutter or similarly shaped object to cut egg-like forms, then place them on the prepared cookie sheet.
05 -
Freeze the shaped dough for one hour.
06 -
Combine chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second increments, stirring between each interval, until fully melted. Take care not to burn the chocolate.
07 -
Using two forks, dip each frozen peanut butter egg into the melted chocolate to coat. Return them to the prepared cookie sheet.
08 -
Refrigerate coated eggs for 20 minutes, or until the chocolate has fully hardened. Store in the refrigerator.
09 -
Serve chilled peanut butter eggs and enjoy.