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Who doesn’t love chocolate peanut butter eggs around Easter time (heck, actually all year long) 😉 right?! These super delicious eggs are really easy to make and full of yummy flavor. Plus, the kiddos can help you with this recipe…or you could keep it a secret and add it to their Easter baskets. These are also much healthier than a typical Peanut Butter Chocolate egg you buy from the store. Just grab a natural peanut butter and you’re set to go with a high protein, healthier snack. 😉 Enjoy…
Chocolate Covered Peanut Butter Eggs
Ingredients:
- 1 cup Peanut Butter
- 1/4 cup Butter
- 1 tsp Vanilla
- 1 1/2 cup Powdered Sugar
- 8 oz Dark Cocoa Melting Chips
Directions:
- Melt peanut butter and butter for 1 minute in microwave.
- Stir until blended.
- Add vanilla and powdered sugar and mix well.
- Divide mixture into 10 portions and shape into an egg shape.
- Place on parchment paper lined sheet and place in freezer for 15 minutes.
- Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
- Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
- Place back on parchment paper.
- Refrigerate 10 minutes until chocolate has set.
Chocolate Covered Peanut Butter Eggs
Ingredients
- 1 cup Peanut Butter
- 1/4 cup Butter
- 1 tsp Vanilla
- 1 1/2 cup Powdered Sugar
- 8 oz Dark Cocoa Melting Chips
Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
Instructions
- Melt peanut butter and butter for 1 minute in microwave.
- Stir until blended.
- Add vanilla and powdered sugar and mix well.
- Divide mixture into 10 portions and shape into an egg shape.
- Place on parchment paper lined sheet and place in freezer for 15 minutes.
- Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
- Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
- Place back on parchment paper.
- Refrigerate 10 minutes until chocolate has set.
Hopping on over from Talented Tuesday’s because I saw these and made me drool! I love the candies you get for each holiday and have always wanted to try a Home Made version but even the Reese’s brand at the store doesn’t turn out quite right. I’m looking forward to trying these out!!
Thanks!
Stacey
Mmmm! These look delish! Guess what I’ll be making this week. 😉 Thanks.
I am a peanut butter nut and will have to try this it looks fabulous!
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