Homemade Peanut Butter Eggs


18 ounces creamy peanut butter 16 ounces powdered sugar 4 Tablespoons butter 3 Tablespoons milk The Coating: 12 ounces chocolate chips or melting chocolate 1 Tablespoon coconut oil or shortening

In a large mixing bowl cream softened butter and peanut butter with a hand mixer.

Add in powdered sugar and mix on medium until it is combined.

Carefully pour milk in about a tablespoon at a time while mixing until it is all mixed in. 

Shape the dough into eggs, can be shaped into any size eggs. Freeze the eggs for at least 1 hour.

In a small sauce pan melt the oil or shortening.   Add in the chocolate chips. Melt stirring constantly until chocolate is just melted.   Remove from heat.

Carefully coat each egg in the melted chocolate and place on wax paper on a baking sheet. Place in fridge to cool until chocolate is set.

Serve after chocolate sets, store in the fridge for up to 2 weeks in air tight container.