Ingredients

The following ingredients have 25 Servings
  • 1 cup confectioners sugar
  • 8 tablespoons creamy peanut butter
  • 2 tablespoons unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1/2 cup dipping chocolate (white, dark or milk)
  • Shortening

Instruction

  • In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. 
  • Then add the sugar and stir it well until it is incorporated with the peanut butter mixture.
  • Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick. 
  • Chill the peanut butter eggs on a plate in the fridge for about 1 hour.
  • Using a double boiler melt the chocolate, if the chocolate is to thick you can add a little bit of shorting to help thin it out. 
  • Remove the peanut butter eggs from the fridge.
  • Using a fork dip each one into the melted chocolate until they are completely coated. Tap the fork on the edge of the bowl to remove the extra chocolate.
  • Place them on a cooling rack to cool and harden before eating.