Every year, Easter tries to sneak up on me. I’m sitting here just two days away from Easter, realizing that I have pretty much missed every single one of our traditions this year. The next two days are about to be a whirlwind of bunny-prepping, egg-dying, and holiday food-making! And to get started, I’m going to make our favorite tradition – homemade peanut butter eggs!
This recipe is quick and easy. A perfect one to hand off to older kiddos or enlist the little ones to help out with!
Makes 4 dozen small eggs
6 cups powdered sugar
2 ¼ cups peanut butter (I prefer the texture of creamy, but you can use crunchy)
6 tablespoons butter, softened
1 ½ tsp vanilla
4-5 tablespoons milk
2 bags chocolate chips (I use a combination of dark and semi-sweet, melted separately)
4 tsp shortening
Colored sugar, sprinkles, or other decorations
Combine butter, peanut butter, and powdered sugar with mixer. Add vanilla, then one tablespoon of milk at a time until your peanut butter forms a dough that you can form easily with your hands.
Form egg shapes (or whatever shape you desire) and place on parchment or wax paper lined tray. Freeze peanut butter eggs for at least one hour.
Place one bag of chocolate chips in a bowl with 2 tsp shortening. Microwave for one minute, then at 30 second intervals, stirring between, until melted and smooth. Dip frozen eggs into chocolate and place them back on the lined tray to set up.
If using sprinkles, be sure to do so right after dipping, as the frozen eggs may set the chocolate quickly. Allow to chocolate set completely before serving.