Description
Chocolate Covered Peanut Butter Eggs are a sweet and indulgent treat, combining creamy peanut butter and marshmallow fluff inside a rich, semi-sweet chocolate coating.
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- ¾ cup peanut butter (creamy)
- ½ cup marshmallow fluff
- 2 cups powdered sugar
- 12 oz semi-sweet chocolate chips
- 2 tbsp vegetable shortening (or coconut oil or ½ square of paraffin wax)
Instructions
- In a mixing bowl, combine the unsalted butter, peanut butter, and marshmallow fluff. Stir until smooth and well combined.
- Gradually add the powdered sugar, mixing in small batches until fully incorporated. The mixture should be thick but pliable.
- Roll the peanut butter mixture into egg-shaped balls or ovals (about 1-2 inches in size) and place them on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for at least 30 minutes to firm up.
- While the eggs are freezing, melt the semi-sweet chocolate chips and vegetable shortening together in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth and fully melted.
- Dip each frozen peanut butter egg into the melted chocolate, covering it completely. Use a fork to lift it out of the chocolate and allow any excess to drip off.
- Place the chocolate-covered eggs back on the parchment-lined baking sheet.
- Refrigerate for 30 minutes to set the chocolate.
- Once set, serve and enjoy! Store any leftovers in the fridge.
Notes
- Ensure the peanut butter mixture is thick enough to hold its shape when rolled into eggs.
- For a smoother finish, use a fork to gently tap off excess chocolate.
- Store in an airtight container in the fridge to maintain the shape and freshness.
Nutrition
- Serving Size: 1 egg
- Calories: 280
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg