Homemade Peanut Butter Eggs
Serves: 24-36
  • 1 cup creamy peanut butter
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 Tbsp shortening
  1. Line a baking sheet or tray with waxed paper.
  2. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high for 30 seconds or until mixture is slightly softened.
  3. Stir in powdered sugar and vanilla.
  4. Put peanut butter mixture in the freezer for 10 minutes.
  5. Remove from the freezer and shape into eggs using two spoons.
  6. Place eggs on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.
  7. Place chocolate in a microwave-safe bowl. Microwave in 30 sec intervals until melted.
  8. Using a fork, dip eggs into melted mixture, allowing excess to drip back into bowl.
  9. Place dipped eggs back on the tray, or a cooling rack.
  10. Chill to harden.
Recipe by Cast Iron and Wine at https://castironandwine.com/homemade-peanut-butter-eggs-revisited/