Homemade Peanut Butter Easter Eggs

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter

02 - 1/4 cup unsalted butter, softened

03 - 2 cups powdered sugar

04 - 1/2 teaspoon vanilla extract

05 - 1/4 teaspoon salt

→ Chocolate Coating

06 - 2 cups semisweet or milk chocolate chips

07 - 2 teaspoons coconut oil or vegetable shortening

→ Decoration

08 - Sprinkles or colored candy melts

# Directions:

01 - In a large bowl, mix together peanut butter, softened butter, vanilla extract, and salt until the mixture becomes smooth and creamy.

02 - Gradually add powdered sugar to the mixture, blending until a thick, moldable dough forms.

03 - Portion about 2 tablespoons of the dough and shape each into an egg form with your hands. Arrange the shaped eggs on a parchment-lined baking sheet.

04 - Freeze the shaped eggs for 30 minutes, or until firm.

05 - Melt chocolate chips and coconut oil or vegetable shortening in a microwave-safe bowl using 30-second increments, stirring between intervals until fully smooth.

06 - Using a fork, dip each frozen peanut butter egg into melted chocolate, letting excess chocolate drip off. Return each coated egg to the parchment-lined sheet.

07 - If desired, decorate with sprinkles or drizzle with colored candy melts before the coating sets.

08 - Refrigerate the finished eggs for at least 15 minutes to allow the chocolate coating to fully set.

# Expert Suggestions:

01 -

You get to sneak tastes along the way and no one will ever notice.
Each egg is fresher, creamier, and far richer than the store-bought version.

02 -

If you try to coat the eggs before freezing, they’ll melt and crumble faster than you can fix them.
Swapping the coconut oil for butter makes the chocolate thick, so stick to coconut oil for a silky finish.

03 -