Description
These Peanut Butter Eggs are a delightful combination of sweet, creamy peanut butter filling coated in rich chocolate. Easy to prepare and perfect for satisfying your sweet cravings!
Ingredients
Scale
- 1/4 cup unsalted butter (at room temperature)
- 1 cup creamy peanut butter
- 2 cups confectioners' sugar (sifted)
- ¼ tsp salt (to taste)
- 12 ounces bittersweet chocolate (coarsely chopped)
- 1 tablespoon vegetable oil
Instructions
- Prepare the filling by beating the butter in a bowl until smooth and creamy.
- Incorporate the peanut butter into the whipped butter.
- Stir in the sifted confectioners' sugar and salt until fully blended.
- Transfer the mixture onto parchment paper and knead gently until a dough forms. Shape the dough into a rectangle.
- Cover with a second piece of parchment and roll out the dough to a thickness of about 1cm (0.4 inches).
- Freeze the rolled filling for 45 minutes to firm up, or up to overnight.
- Once firm, cut out egg shapes using a cookie cutter on the chilled filling.
- Return the cut-outs to the freezer for an additional 45 minutes.
- Prepare the chocolate coating by melting the chocolate and vegetable oil in a bowl in 30-second intervals until smooth.
- Line a baking pan with parchment paper.
- Dip each egg into the melted chocolate using two forks, letting excess chocolate drip off before placing on the lined pan.
- Freeze the coated eggs for 5 minutes to set the chocolate and drizzle with any leftover chocolate if desired.
- Store in an airtight container in the fridge for two weeks or in the freezer for up to a month.
Notes
For shaping by hand, make sure to keep your hands warm to avoid sticking.
The eggs can be stored for up to a month in the freezer, making them great for advance preparations.
Use different molds for unique shapes!
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg