Make your own chocolate-covered peanut butter 'eggs'

Forget the store-bought candies. These are less artificial, more delicious.

by

The other day I walked out my front door and heard birds chirping in the distance.

OK, winter isn't over yet in St. Louis, but spring is on the horizon. This means one important thing: Store shelves are filled with spring-inspired candies and chocolates. Everyone has their favorites. Growing up, I always grabbed the chocolate-covered peanut butter eggs. Always. So, you can bet I found a healthier way to make them at home. Less artificial, more delicious.

These milk chocolate peanut butter eggs are a nod to the packaged chocolate candy at the store. You can make eight large eggs or 16 mini eggs. Bonus points if you top with sprinkles.

Ingredients:

  • ¾ cup natural peanut butter (creamy or chunky)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon flour of choice (I prefer coconut flour)
  • 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:

  1. In a bowl, stir together the peanut butter, maple syrup, flour, vanilla, and sea salt until smooth and completely combined.
  2. Using a cookie scoop, 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 minutes to harden.
  3. Meanwhile, melt the chocolate and oil in the microwave in 30-second intervals until melted. Stir until smooth.
  4. 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.
  5. 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.
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