Peanut Butter Easter Eggs
Deliciously thick and creamy egg-shaped peanut butter truffles that are made with crunchy peanut butter for added crunch, and coated in melted chocolate. The perfect Easter treat!
Servings: 16 eggs
Calories: 349kcal
Ingredients
For the Filling
- 1 ΒΌ cups (315g) crunchy peanut butter
- 3 cups (375g) icing/powdered sugar
- 3 tablespoons (42g) unsalted butter melted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
For the Coating
- 16 oz (460g) chocolate coarsely chopped
- 1 tablespoon vegetable oil
Instructions
For the Filling
- Add the peanut butter to a microwave-safe bowl, and heat for about 20 - 30 seconds until runny/pourable.
- In a large mixing bowl, mix together the icing sugar, peanut butter, melted butter, and vanilla until combined. The mixture will be crumbly.
- Add the milk and mix until a dough is formed. Add more milk if the mixture is too crumbly to form.
- Shape the mixture into 1.5oz eggs, and place them onto a large baking tray lined with parchment paper.
- Freeze the eggs for 30 minutes.
For the Coating
- Add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Dip each egg into the melted chocolate, place back onto the lined baking tray, and refrigerate until set. Decorate the eggs as desired.
Video
Notes
These eggs can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 2 weeks. They also freeze well for up to 3 months. Thaw overnight in the fridge.
Nutrition
Serving: 1egg | Calories: 349kcal | Carbohydrates: 55g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 44mg | Fiber: 1g | Sugar: 52g