Chocolate Peanut Butter Eggs
These Chocolate Peanut Butter Eggs are easy to make and taste better than store bought! The perfect homemade Easter treat for chocolate lovers!
Servings: 24
Calories: 205kcal
Ingredients
- 1¼ cup smooth peanut butter (don't use natural peanut butter here)
- 4 tablespoon salted butter softened, see note
- ¾ cup graham wafer crumbs see note
- 1 cup powdered sugar
- 12 oz melting chocolate dark or milk, see note
- 1 tablespoon coconut oil
Instructions
- Mix peanut butter, butter, graham crumbs and icing sugar together until uniform. Transfer mixture to a sheet of wax paper. Cover with a second sheet of wax paper and roll into a sheet about ½" thick. Place on a baking sheet and move to freezer to harden, about 20-30 minutes.
- Cut into eggs, or other desired shapes using cookie cutters or a knife. Re-roll scraps and freeze to re-harden. Place cut eggs onto a baking sheet lined with wax paper. Allow to harden again in the freezer.
- Melt chocolate and coconut oil in a double boiler or glass bowl set over a pot of simmering water. Dip eggs into melted chocolate with a fork, working quickly so peanut butter mixture doesn't melt. Shake off excess chocolate and replace on the wax paper lined baking sheet. Move chocolate covered eggs to fridge or freezer to set.
- When chocolate is hardened, use a paring knife to cut any excess chocolate from the edges of the eggs. Store in fridge or freezer until ready to serve.
Notes
If using unsalted butter, add ½ teaspoon salt. If you need this recipe to be vegan or dairy-free, use your favorite dairy-free butter alternative. In this case, make sure that the coating chocolate you choose is dairy-free and vegan as well.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 94mg | Potassium: 123mg | Fiber: 2g | Sugar: 14g | Vitamin A: 58IU | Calcium: 13mg | Iron: 1mg