Description
These 3 Ingredient Peanut Butter Eggs offer a rich, irresistible flavor with just peanut butter, icing sugar, and chocolate. Perfect for Easter or any sweet tooth craving!
Ingredients
Scale
- 3/4 cup creamy peanut butter (not natural style)
- 1 1/3 cups confectioner's sugar (icing sugar)
- 8 ounces good quality dark chocolate bar or chocolate discs, coarsely chopped
- colourful sprinkles
- flaky sea salt
- extra chocolate, melted for decorating
Instructions
- Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the peanut butter and confectioner's sugar. Mix with a wooden spoon; the mixture will be crumbly. Knead it with your hands until it becomes a smooth, thick dough.
- Scoop two heaping tablespoonfuls, roll into a ball, and slightly flatten into an egg shape (about 1/2 inch thick). Place on the lined baking sheet.
- Chill in the fridge for 1 hour to 1 day until firm. Keep the eggs in the fridge while melting the chocolate.
- In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring after each burst until fully melted. Let cool slightly before continuing.
- Using a fork, dip each peanut butter egg into the melted chocolate, allowing excess chocolate to drip off. Place back on the lined baking sheet. Add sprinkles or flaky salt if desired.
- Chill for 15 minutes until set. Optionally, drizzle with extra melted chocolate for decoration. Let sit until the chocolate hardens again.
- Store the eggs in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. Allow to soften at room temperature before eating.
Notes
Feel free to use different types of chocolate based on your preference.
For a fun twist, add different types of sprinkles or toppings to the chocolate eggs.
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 15g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg