Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil (or vegetable oil)
Instructions
- In a medium bowl, mix peanut butter and softened butter until smooth.
- Gradually add powdered sugar and vanilla extract, stirring until a dough forms.
- Shape the mixture into small egg-shaped pieces (1-2 inches long) and place them on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up.
- Melt chocolate chips and coconut oil in a microwave-safe bowl, heating in 20-30 second intervals, stirring between each until smooth.
- Dip each peanut butter egg in melted chocolate, letting excess drip off. Place back on the parchment-lined sheet.
- Refrigerate for 1-2 hours or until the chocolate sets.
Notes
For a thinner chocolate coating, add an extra teaspoon of coconut oil.
Customize with white chocolate, dark chocolate, or crunchy peanut butter.
For a dairy-free version, use dairy-free chocolate and a plant-based butter substitute.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 eggs
- Calories: 210 kcal
