Equipment
Ingredients
- 12 oz chocolate chips or brick chocolate for melting
- ¾ cup peanut butter
- ½ cup powdered sugar
Instructions
- Beat the peanut butter and powdered sugar together until smooth.
- Melt half of the chocolate and coat the bottom and halfway up the sides of each egg mold. Freeze for 15 minutes.
- Spoon or pipe the peanut butter filling into the center of each chocolate-coated egg.
- Melt the remaining chocolate and spoon it over the peanut butter filling, filling just above the halfway mark.
- Freeze for 15 minutes, or until set.
- Unmold and enjoy!
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
