“Making your own decadent chocolate Easter eggs is easier than you might think. They are a fun and delicious treat, filled with a homemade peanut butter filling, dipped in chocolate and covered in sprinkles. Best part? The kids can help too!”
- 3/4 Cups peanut butter
- 1 1/2 Cup powdered sugar, sifted
- 1 Teaspoon vanilla
- 1 Tablespoon milk
- Melting chocolates (milk, dark, or white chocolate)
In a mixer: mix peanut butter, powdered sugar, vanilla, and milk together until it forms a soft dough.
Roll your peanut butter filling into small balls. Coat fingers with cornstarch, if necessary, to keep from being sticky.
Press filling into egg molds or shape with your hands into an oval shape. It is fun to play around with the sizes. You can make giant eggs or bite size ones!
Place on a waxed paper-lined baking sheet and freeze for 15 minutes.
Remove peanut butter eggs from freezer and place tray in refrigerator until ready to dip. It is important to keep the eggs chilled so that they keep their shape.
Melt chocolate in the microwave at 30-second intervals, stirring after each interval, until smooth.
Remove a few eggs at a time from the refrigerator and dip in chocolate by laying them on a for. Tap the fork against side of bowl to allow excess to drip off.
Set on baking sheet lined with waxed paper.
Optional: Add sprinkles immediately before chocolate hardens or drizzle with chocolate to add fun details.
Allow chocolate eggs to harden before removing from baking sheet, about 15 minutes.
Wrap chocolates in foil wrappers or place in mini muffin liners to serve.