- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 2 Tbsp melted coconut oil (or butter)
- 1 cup chocolate, melted
- colored candy melts or sprinkles, optional
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Mix peanut butter, sugar and coconut oil until well combined. Divide into 12 portions. The dough will be very soft. Gently form into a basic egg shape, but don’t try to get it perfect. Leave it on the pan as you form the egg shape, as it will be too soft to pick up. Once all the peanut butter dough is in a basic egg shape, chill it in the fridge for 15 minutes.
- Once the cookie dough is firm, finish pressing it into its final egg shape. Return to fridge for 15 minutes to re-harden.
- Once dough is firm, remove from fridge. Melt chocolate according to package directions. Working with one peanut butter egg at a time, place in the melted chocolate and cover completely. Remove with a fork and tap gently against the side of the bowl to remove excess chocolate. Using a toothpick, push the chocolate peanut butter egg off the fork and back onto the baking sheet. Repeat with all peanut butter eggs.
- When all eggs are dipped and the chocolate has hardened, melt the candy melts according to package directions. Spoon into a sandwich bag and make a very small snip on one corner. Pipe desired decoration onto eggs.
- If using sprinkles, decorate the eggs before the chocolate has hardened.
- Note: We keep our fridge pretty cold, so it’s possible that your fridge might need more time to get the dough to harden. Just check it, and if it’s still too soft to work with, chill it for a few more minutes.
- I love the hint of coconut flavor from the oil, but if you don’t prefer the coconut flavor, use refined coconut oil OR melted butter instead.