Chocolate Peanut Butter Easter Eggs

Donna
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Chocolate Peanut Butter Easter Eggs Make homemade peanut butter Easter eggs for your basket this year!

Total Time: 1 1/2 hours including 45 min. freezer waiting time

Yield: 2 dozen

Source: I altered a recipe for Almond Butter Easter Eggs. See below

Link: http://shewearsmanyhats.com/chocolate-almond-butter-easter-eggs-recipe

Ingredients:

1 cup peanut butter (or any butter you like: almond, cashew, etc)
6 Tbsp softened butter
1 1/2 cup powdered sugar
2 tsp vanilla extract
8 oz semi-sweet chocolate chips for melting
melted white chocolate for decorating
(Optional: I used the slightest addition of coconut oil to my chips to make them flow onto the eggs and in the striped decorations as well)

Steps:

Add vanilla extract and powdered sugar (gradually) to the peanut butter mixture.

Cover and place in freezer for 20 minutes.
Melt chocolate according to package Note: I used the microwave at 30 second increments and called the Hershey company to ask how they get the chocolate very smooth and they said to add 1 level teaspoon shortening for each 2 oz. of chocolate. I did NOT have shortening and used a tiny sliver of coconut oil (which is solid at room temperature) and it worked great! Loosened up the chocolate to a thinner consistency. Just do a little at a time so your chocolate doesn't get too thin!

Place dipped eggs back onto waxed paper on pan and place back in refridge to harden. Note: If you'd rather you can add on sprinkles and skip the white chocolate.

Or melt some white chips (same method as chocolate chips). I ran my fork through the coconut oil and then mixed the white chips and drizzled it over my eggs.