INGREDIENTS
1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup brown sugar
1 1/4 cups powdered sugar
2 cups milk chocolate chips
2 tablespoons vegetable shortening
INSTRUCTIONS
In a medium saucepan, combine peanut butter, butter, and brown sugar over medium heat. Stir until well-mixed and sugar has dissolved.
Remove from heat and gradually add powdered sugar, stirring until the mixture is smooth and consistent.
Shape the peanut butter mixture into egg shapes, then place them on a baking sheet lined with parchment paper. Freeze for about 1 hour, or until firm.
In a microwave-safe bowl, combine chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
Using a fork, dip each frozen peanut butter egg into the melted chocolate, ensuring it’s completely coated. Allow excess chocolate to drip off before placing back on the parchment paper.
Refrigerate the coated eggs until the chocolate sets, about 30 minutes.e
