3-Ingredient Peanut Butter Eggs
Servings: 16
Ingredients
1 cup creamy peanut butter (not natural, well-stirred)
2 cups powdered sugar, plus a little extra if needed
1 1/2 cups semisweet chocolate chips
Directions
Line a baking sheet or large plate with parchment paper so the peanut butter eggs don’t stick. Make sure it will fit in your fridge or freezer.
In a medium mixing bowl, stir together the peanut butter and powdered sugar with a sturdy spoon. At first it will seem crumbly; keep mixing until it comes together into a soft, dough-like ball that holds its shape. If it’s still sticky, add a tablespoon or two more powdered sugar until it’s easy to handle.
Scoop out about 1 to 1 1/2 tablespoons of the peanut butter mixture at a time. Roll it into a ball between your palms, then gently flatten and pinch one end a bit to form an egg shape. Don’t worry if the edges are a little uneven—that homemade look is part of their charm.
Place each shaped egg onto the parchment-lined sheet in a single layer. Once all the eggs are shaped, transfer the sheet to the fridge or freezer for 20–30 minutes, until the eggs are firm and chilled. This helps them hold up when you dip them in chocolate.
When the eggs are almost done chilling, melt the chocolate chips. Place the chocolate chips in a microwave-safe bowl and heat in 20–30 second bursts, stirring well after each round, until the chocolate is completely smooth and glossy. Be careful not to overheat; stop as soon as the last few chips melt from stirring.
Take a few peanut butter eggs out of the fridge or freezer at a time so they stay cold. Using a fork, lower one egg into the melted chocolate, spooning chocolate over the top to coat it fully. Lift it out on the fork, gently tap the fork on the side of the bowl to let extra chocolate drip off, then slide the coated egg back onto the parchment. The edges may look slightly uneven, and that’s perfectly fine.
Repeat with the remaining eggs, reheating the chocolate in short bursts if it starts to thicken. Work in batches so the peanut butter centers stay firm and easy to dip.
Once all the eggs are coated, place the sheet back in the fridge for about 20 minutes, or until the chocolate is set and the coating looks smooth and matte. Transfer the finished peanut butter eggs to a white ceramic dish for serving, and keep them stored in the fridge until you’re ready to set the tray out. They’ll hold at room temperature for a little while but stay firmer and neater if served slightly chilled.
