These peanut butter eggs are easy to make and so delicious. They are perfect for filling Easter baskets or to have as a snack for the family, everybody will love them!
Using a hand mixer, cream the butter and peanut butter in a large bowl for about 1 minute over medium until smooth.
18 ounces creamy peanut butter, 1/4 cup butter
Add in the powdered sugar and use the hand mixer on low or medium low until it is combined. It will be dry and lumpy.
16 ounces powdered sugar
Using the hand mixer to stir, add in milk one tablespoon at a time until the dough forms. Taste the filling to see if you want more milk or peanut butter. It is somewhat dry filling but you can make it with more moisture if desired.
3 Tablespoons milk
Shape into eggs and freeze for at least 1 hour.
Coating the eggs
Melt coconut oil or shortening in a small pan over medium low heat.
1 Tablespoon refined coconut oil
Add in the chocolate chips and allow to melt for about 20 seconds before stirring constantly. Immediately remove from heat when chocolate is melted.
12 ounces chocolate chips
Roll the eggs in the melted chocolate until coated.Place on a cookie sheet lined with wax paper to set. Once the eggs are coated, place the cookie sheet in the fridge to allow the chocolate to cool completely.Enjoy! Store in a container in the refrigerator.
Notes
Nutritional values are estimated. The amount of eggs made depends on the size you shape them. I count it as 15 servings but it might differ a little for you.You want a smooth creamy peanut butter, not a thick all natural one for these eggs. The texture will not be the same with the thick peanut butter.We recommend salted butter for a little bit of extra flavor that the salt gives the eggs, but you can use unsalted in place of the salted butter.You can use unrefined coconut oil instead of refined and I love that for everything else, but I use refined here so it doesn't give your eggs a coconut flavor. Shortening can be used in place of the oil.