Chocolate Covered Peanut Butter Eggs
Ingredients
Scale
- 1 – 16 ounce container creamy peanut butter (all natural with just peanuts will not work)
- 1/4 cup butter, softened
- 1 & 1/2 cups powdered sugar
- 1/2 cup white or raw sugar (I prefer raw)
- 1 tablespoon water
- Baking chocolate for dipping eggs in
Instructions
- Melt butter and dissolve white/raw sugar and water in medium sauce pan.
- Add peanut butter and 1 cup powdered sugar and heat, stirring often, until bubbly.
- Take pan off heat and mix in remaining powdered sugar.
- Cool mixture in refrigerator until solid, at least 1 hour.
- Shape peanut butter mixture into 1 – 2 inch balls, then shape into egg shape.
- Freeze on wax or parchment paper for at least 30 minutes. (Don’t skip this step as the chocolate doesn’t harden as quickly or beautifully on the eggs without it.)
- Melt chocolate. Dip eggs into chocolate, coating thoroughly, then set on a cookie rack that has been placed on a cookie sheet or paper to catch the drips.
- Serve and enjoy!
Notes
Made 27 1-2 inch Chocolate Covered Peanut Butter Eggs or 24 1-2 inch with 1 3 inch egg.