Chocolate Peanut Butter Eggs

Instructions

Prepare Peanut Butter Mixture Center

1. Line a rimmed baking sheet with either parchment paper or a silicone baking mat.
2. Using a medium saucepan, over low heat, add 1 cup peanut butter, 1/4 cup unsalted butter, 1/4 packed dark brown sugar, 1/2 tsp pure vanilla extract, and 1/4 tsp Kosher salt. Stir until melted and combined. Remove from heat and place on a trivet.
3. Add in the confectioner's sugar, adding in small amounts at a time until absorbed (about 1/4 cup) and combine.
4. Using a medium cookie scoop, scoop level scoops onto the prepared cookie sheet. With a medium-size cookie scoop this recipe makes about 18 eggs. Using your finger(s), tap the top of each peanut butter-mixture ball and shape it into an "egg" shape. Freeze 30 minutes (you can prepare the day ahead of time and freeze overnight).

Prepare Chocolate Coating

1. In a microwavable-safe bowl, add 2 cups semi-sweet chocolate chip morsels and 1 teaspoon Canola oil. Microwave 30 seconds, stir, heat 30 seconds, stir, and 30 seconds more. The timing might depend on the power of your individual microwave.
2. Using a fork, dip the peanut butter mixture eggs into the chocolate and place them back on the baking sheet to harden. Repeat with all the eggs.
3. Place M&Ms to decorate when you finish dunking all the eggs.
4. To speed up the hardening of the chocolate, freeze the finished eggs for 20 minutes or until hardened. Enjoy!