An Easy Recipe for Chocolate Peanut Butter Eggs
We are coming up on Easter weekend, one of my favorite holidays! It’s hard to believe, since we are still in March. But here we are. So that means time for an easy recipe for chocolate peanut butter eggs. It’s always fun to see chocolate peanut butter eggs in the stores, and they are really easy to make your own, too!
I really love these because the ingredients are minimal and they are gluten-free. And the process is rather simple, and once you get it down, you can easily whip these up!!
You will mix the peanut butter with the maple syrup, flour, vanilla and salt in a bowl until it’s all combine. I will then put tablespoon sized dough balls on a sheet with parchment paper and flatten and shape into an egg-shape with my hands. You will chill these for about 30 minutes while you make the chocolate coating. Then, using two forks, you dip the eggs into the chocolate mixture to coat and place back on the parchment paper and pop in the fridge to harden. Top with sprinkles before you let harden, if you are using sprinkles!
You can make eight large eggs or 16 mini eggs. Bonus points if you top with sprinkles!
Chocolate Peanut Butter Eggs:
¾ cup natural peanut butter (creamy or chunky)
3 tablespoons pure maple syrup
1 tablespoon flour of choice (I prefer coconut flour for gluten free eggs)
¾ teaspoon vanilla extract
Pinch of fine sea salt (omit if salt is in the peanut butter)
1 cup good-quality milk chocolate chips
½ teaspoon oil (I prefer coconut oil)
Sprinkles or flaked sea salt for topping, optional
Instructions:
In a bowl, stir together the peanut butter, maple syrup, flour, vanilla, and sea salt until smooth and completely combined.
Using a cookie scoop or spoon, scoop the peanut butter dough into balls, and place on a parchment-lined cookie sheet or plate. With your hands, press down as you shape into an egg. Place the sheet in the freezer for about 15 -30 minutes to harden.
Meanwhile, melt the chocolate and oil in the microwave in 30-second intervals until melted. Stir until smooth.
Take the eggs out of the freezer and one by one, dip in the melted chocolate to coat. Use a fork to dip the eggs and lift them out of the chocolate and onto the parchment paper. Repeat with all of the peanut butter eggs. Once coated with chocolate, sprinkle with sprinkles or sea salt, and let harden at room temperature, or place back in the freezer until hard.
These are best stored in the refrigerator, but they can also be stored in a cool spot on your kitchen counter. Or, keep them in your freezer for the perfect frozen treat.
Hope you whip up a batch of these and enjoy before Easter! You could even double the batch and bring to a family gathering. I may do that before the weekend!
And if you make them, don’t forget to tag me at @urban.apron on Instagram. I love to connect on their and see your creations and memories you form when you make these recipes.
