Peanut Butter Eggs
Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.
- 1/4 cup salted butter melted
- 1 cup peanut butter chunky or creamy
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 1/2 cups rice krispies cereal optional
- 1 cup melting chocolates or chocolate chips
- 1 teaspoon vegetable oil if needed
- sprinkles for garnish
In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.
Stir in vanilla then powdered sugar, and optionally Rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.
Using a 3-tablespoon cookie scoop, measure out and form 10 even eggs. Or for smaller eggs, use a 2 teaspoon cookie scoop and form 24 eggs. Place onto a parchment (or wax) paper-lined baking sheet. Freeze for 10 minutes.
While peanut butter eggs are chilling, melt chocolate in a microwave on low heat, stirring every 30 seconds or so. Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.
Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.
Wrap up to give away as gifts, serve or store in the fridge for up to 5 days.
To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?
To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!
Calories: 371kcal | Carbohydrates: 38g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 173mg | Potassium: 204mg | Fiber: 2g | Sugar: 30g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg