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Peanut Butter Eggs

Prep Time1 hour
Chilling Time1 hour
Total Time2 hours
Servings: 20 - 40

Ingredients

  • 16 oz Peanut Butter
  • 1 c Unsalted Butter
  • 1½ lb Powdered Sugar
  • 2 tsp Vanilla
  • 3 c Semi-sweet Chocolate Chips
  • Vegetable Oil

Instructions

  • In a stand mixer, cream together the peanut butter and butter, until smooth.
  • Mix in powdered sugar about ½ cup at at time, until smooth.
  • Mix in vanilla.
  • Take about a tbsp of the mixture and form into an egg shape. Place on a non-stick pan or mat.
  • Once all eggs are shaped, place in the freezer for about an hour to help firm up the eggs.
  • While the peanut butter eggs are in the freezer, melt the chocolate using your preferred method (i.e. double boiler, microwave, etc...). Once melted stir in about ¼ tsp of oil per cup of chocolate to help thin in for coating.
  • Once the chocolate is melted and the eggs are firm, dip the eggs into the chocolate to coat, then place back on a non-stick pan or mat.
  • Allow the chocolate to cool and firm up.

Notes

  • The type of peanut butter you use will affect the taste of the inside of the egg. We like to use the smooth nature type, but it is more a matter of preference
  • The sizing of the eggs is just a suggestion, feel free to make smaller or larger based on your needs. You may need additional chocolate if you go smaller.
  • The type of chocolate you use will also affect the taste of the egg. Again, this is a matter of preference, we like the balance the semi-sweet chips give.
  • The amount of oil you use in the chocolate will determine how thick or thin the coating will be. Feel free to adjust to your liking, however, be careful not to add too much oil as your chocolate may not become firm on the eggs.