Ingredients
Scale
- 1/4 cup unsalted butter (at room temperature)
- 1 cup creamy peanut butter
- 2 cups confectioners' sugar (sifted)
- ¼ tsp salt (to taste)
- 12 ounces bittersweet chocolate (coarsely chopped)
- 1 tablespoon vegetable oil
Instructions
- Prepare the filling by beating the butter in a bowl until smooth and creamy.
- Stir in the peanut butter until well combined.
- Add the sifted confectioners' sugar and salt, blending until fully mixed.
- Transfer the mixture onto parchment paper and knead gently to form a dough.
- Shape the dough into a rectangle, then roll it out between two parchment sheets until about 1cm thick.
- Freeze the filling for 45 minutes or overnight to firm it up.
- Once firm, cut the filling into egg shapes with a cookie cutter and return to the freezer for another 45 minutes.
- To prepare the coating, combine chocolate and oil in a bowl and melt in the microwave, stirring often.
- Line a pan with parchment paper and set it aside.
- Dip each egg in the melted chocolate using forks, making sure to coat all sides and shake off excess.
- Place the coated eggs on the lined pan; repeat with remaining filling.
- Freeze the eggs for 5 minutes to set the chocolate, then drizzle with leftover chocolate if desired.
- Store in an airtight container in the fridge for up to two weeks or freeze for up to a month.
Notes
Ensure the butter is at room temperature for easier blending.
If the dough is too sticky, refrigerate it for a few minutes before rolling out.
Use different shaped cookie cutters for fun variations on the eggs.
Nutrition
- Serving Size: 1 egg
- Calories: 145
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.