Peanut Butter Eggs

Prepare a baking sheet with waxed paper and set aside. Combine peanut butter and softened butter until well blended. While mixing, add the powdered sugar. Next, add the salt and vanilla and continue to stir until mixture is smooth.

Using a spoon (big spoon if you’d like big eggs, small spoon if you’d like small eggs), scoop enough mixture to fill the shape of the spoon head. Scrape out the mixture from the first spoon with a second spoon onto the waxed paper, and try to maintain an egg shape. Repeat until baking sheet is full. Use fingers to help reshape the eggs if needed.

Place the baking sheet in the freezer for 15–20 minutes, or until peanut butter eggs are firm. Melt chocolate in a microwave safe bowl, placing in the microwave for 30-second intervals and stirring in between.

Remove eggs from the freezer. Place one egg at a time in the chocolate and remove with a spoon, placing the egg back onto the waxed paper. Repeat until all eggs are coated in chocolate.

Place in the refrigerator for 10 minutes for chocolate to set.

Makes 12 large or 24 small peanut butter eggs. We recommend the smaller ones, because they are so rich!