Ingredients

The following ingredients have 14 Servings
  • 1 cup creamy peanut butter
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup dark brown sugar (packed)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups powdered sugar
  • 1 teaspoon canola oil
  • 1 1/2 cup semi-sweet chocolate chips

Instruction

  • Prepare a rimmed baking sheet with silicone mat or parchment paper. Set aside.
  • In a medium sized sauce pan combine peanut butter, butter, dark brown sugar, vanilla, and salt.
  • Stirring constantly, heat until the mixture has fully melted.
  • Remove from the heat.
  • Stir in the powdered sugar 1/4 cup at a time. Make sure the powdered sugar has been fully incorporated before adding another 1/4 cup. Set aside until the mixture has come to room temperature.
  • Using a large cookie scoop, scoop the mixture onto the prepared baking sheet.
  • Use your fingers to shape the mixture into an egg shape. (Look at my photos for help)
  • Freeze the eggs on the baking sheet until hardened, about 15-30 minutes.
  • Once hard, prepare your chocolate coating.
  • Microwave the oil and chocolate chips (do this in a measuring cup) in 30 second intervals, stirring in between, until the chocolate has completely melted.
  • Dunk one egg at a time into the melted chocolate by placing an egg on a fork and lowering it into the chocolate. Use a spoon to spoon chocolate over the top.
  • Once the egg has been fully covered, gently tap the handle of the fork on the side of your measuring cup to get any excess chocolate off.
  • Place onto the prepared baking sheet and repeat with remaining eggs.
  • Freeze until the chocolate has hardened and enjoy!