Chocolate Covered Peanut Butter Eggs

If you're a fan of peanut butter cups, then you probably are familiar with Reese's. And if you are familiar with Reese's, then you probably know all about the different holiday Reese's. Pumpkins for Halloween, trees for Christmas, and of course, eggs for Easter! I know I can't be the only one that looks forward to them throughout the year. Well, what if I told you that you could make them at home, and that they're super easy to whip up?! These chocolate covered peanut butter eggs taste just as good, if not better!

INGREDIENTS FOR PEANUT BUTTER EGGS

If you're like me and have an obsession with anything with chocolate and peanut butter, then you need to make these copycat Reese's eggs... like, right now. So what are you waiting for?! Here's everything you'll need to throw together a batch!

• Peanut butter

• Powdered sugar

• Almond flour

• Salt

• Milk chocolate

• Coconut oil

MAKING THE PEANUT BUTTER EGGS

You aren't going to believe how quick and easy it is to make a batch of these chocolate covered peanut butter eggs. To start, add the peanut butter, almond flour, and salt to a mixer bowl. Begin mixing, and add in the powdered sugar a little at a time. I usually use 1 ¼ cup of powdered sugar, but I recommend adding a little at a time just to make sure your peanut butter dough doesn't get too dry. Continue adding and mixing until you're left with a thick dough.

Using a small cookie scoop, scoop one rounded ball of dough at a time, and form into the shape of an egg. Place on a cookie sheet lined with parchment or wax paper. Once all the eggs are formed, place them in the freezer while you prep the chocolate.

Use a microwave or double boiler to melt the milk chocolate and coconut oil until smooth. Using a fork, lay an egg straight across it and dip one egg at a time in the chocolate, shaking off any excess. Place the chocolate coated egg on a piece of parchment or wax paper. Repeat this step until all of the peanut butter eggs are covered. Allow the chocolate to dry/set before eating. You can pop them in the fridge to speed up the process. Then, you're ready to devour them!

WHAT KIND OF PEANUT BUTTER OR CHOCOLATE SHOULD I USE?

For the peanut butter, I would use a common peanut butter brand like Jif, Skippy, etc. You could definitely make these eggs using natural peanut butter, but you may have to add more almond flour and powdered sugar to achieve the same dough consistency.

For the chocolate, I like using a milk chocolate to coat the eggs. I grew up eating Reese's eggs that are coated in a milk chocolate, so I like using it because it gives them a nostalgic taste. However, you can absolutely use whichever kind of chocolate is your favorite!

TIPS FOR THE BEST PEANUT BUTTER EGGS

Use a cookie scoop for making the eggs. This is an optional step, but one I recommend. I like using a small cookie scoop to portion out each egg to make sure they're all the same size!

Chill your peanut butter eggs. While the finished dough is pretty thick, it can get a little soft while dipping them in the warm, melted chocolate. Popping the peanut butter eggs into the freezer for a short time while preparing the chocolate will help with this!

Use good quality chocolate for dipping. I don't recommend using chocolate chips for dipping the eggs. They typically don't melt as nice, since chips usually have stabilizers in them to help them keep their shape. I love using bar chocolate like Baker's, Ghirardelli, or Lindt for recipes like this since it melts a lot smoother.

Be sure to use refined coconut oil. There are two types of coconut oil you can buy-- refined and unrefined. Both are perfectly fine, but for this recipe, you want to be sure to use refined coconut oil so your peanut butter eggs don't have a coconut taste to them.

Chocolate Covered Peanut Butter Eggs

Recipe by Chrissy

Servings

13-15

eggs

Prep time

15

minutes

Cooking time

Total time

15

minutes

Ingredients

• ¾ cup peanut butter

• 1 ¼ cups powdered sugar

• ¾ cup almond flour

• ½ teaspoon salt

• 8 oz milk chocolate

• 1 teaspoon coconut oil (refined)

Directions

• Combine the peanut butter, almond flour, and salt in mixer bowl. Slowly add in the powdered sugar a little at a time until it's all added and you're left with a thick dough.
• Use a small cookie scoop to portion out the dough. Flatten and shape the peanut butter mixture into an egg shape. Place on a baking sheet lined with parchment or wax paper. Once all the eggs are formed, stick the baking sheet into the freezer to chill.
• While the eggs chill, melt the chocolate and coconut oil in a microwave or with a double boiler. Once melted and smooth, take the peanut butter eggs out of the freezer. Dip each egg in the chocolate. I like using a spoon to help cover them in chocolate. Place each covered egg back on the paper lined baking sheet.
• Allow the chocolate to set and harden. Enjoy!