Description
These Frosted Peanut Butter Easter Eggs are a creamy, dreamy explosion of peanut butter goodness encased in a sweet, frosted shell. Perfect for sharing with family and friends during the Easter celebrations!
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup softened unsalted butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ cups semi-sweet chocolate
- Colorful sprinkles (optional)
Instructions
- In a mixing bowl, combine 1 cup of creamy peanut butter, 1/2 cup of softened unsalted butter, and 1 teaspoon of vanilla extract. Mix until fully combined.
- Gradually add 2 cups of powdered sugar to the peanut butter mixture, mixing well until it forms a thick dough. You might need to use your hands to incorporate the sugar completely.
- Take small portions of the dough and shape them into egg-like forms. Aim for about 1-2 inches in length, and place them on a parchment-lined baking sheet.
- Once shaped, place the baking sheet in the refrigerator for about 30 minutes, or until the eggs are firm.
- While the eggs are chilling, melt 1 ½ cups of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Remove the peanut butter eggs from the refrigerator. Dip each egg into the melted chocolate, ensuring it’s fully coated, then place it back on the parchment paper.
- Before the chocolate sets, sprinkle your choice of colorful sprinkles on top of each egg for that festive touch.
- Place the coated eggs in the refrigerator again for at least 30 minutes or until the chocolate is completely hardened.
- Once set, your Frosted Peanut Butter Easter Eggs are ready to be enjoyed! You can serve them immediately or store them for later.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: If your filling is too sticky, add a little more powdered sugar until it reaches a manageable consistency. Don’t skip the chilling steps—they help the eggs hold their shape and make coating easier.