Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1 1/4 cups powdered sugar (scooped and leveled*)
  • 2 cups milk chocolate chips
  • 2 tablespoons vegetable oil or coconut oil

Instruction

  • Line a baking sheet with parchment paper and set aside.
  • In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat.
  • Heat until melted and starting to simmer, stirring constantly.
  • Remove from the heat.
  • Add the powdered sugar a 1⁄4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.
  • Set aside and let cool for 5 min (if it cools completely it will harden and you’ll need to start over.)
  • Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or press into mini cupcake liners.
  • For the eggs:
  • Roll the scoop into a ball, and then roll it into a short cylinder.
  • Place it on the baking sheet, and then use your fingers to shape the ends into an egg-like oval.
  • For regular cups:
  • Press 1/2 tbsp worth of filling into the mini cupcake liner and place on a baking sheet.
  • Refrigerate to allow the peanut butter treats to set, about 30 minutes
  • Once set, melt the chocolate chips and oil together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.
  • One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered.
  • Remove it from the bowl, letting any excess chocolate drip off.
  • Return it to the baking sheet, and repeat with all of the treats.
  • Sprinkle with decorations, if desired.
  • Return the chocolate-covered peanut butter treats to the refrigerator to allow the chocolate to set, about 30 minutes..