Ingredients
Scale
- 1 ½ cups creamy peanut butter
- ½–1 cup confectioners’ sugar
- 1 ½ cups carob chips
- ½ cup Reese’s Peanut Butter Chips
Instructions
- In a medium bowl, combine peanut butter and sugar. Mix together until sugar is completely incorporated. Add either ½ cup or 1 cup of sugar depending on how sweet you want the mixture and how thick. I ended up adding about 1 cup. Using a spoon and your fingers, form the peanut butter mixture into egg shapes. They may be as big or little as you would like. Place eggs on a sheet tray lined with wax paper. Once you set them down, you may need to form them into the egg shape better. Refrigerate for at least 1 hour and up to 2 days.
- After the peanut butter eggs have been chilled, melt the carob and peanut butter chips in a small microwave safe bowl. Microwave them in 30 second increments, stirring well in between to promote melting. Do not over heat – carob seems to scorch faster than other chips. The peanut butter chips have been added to make the coating a little sweeter.
- Place 1 peanut butter egg on a fork, dip the bottom into the carob mixture and spoon some carob over the top, coating the egg as completely as possible. Some of the peanut butter may melt into the carob, this is okay. Allow some of the excess carob to drain off, then place the egg back on the tray, pushing it off the fork with your finger.
- Once all the eggs have been coated, place them back in the refrigerator for at least 1 hour before serving. Eggs should be stored in the refrigerator in an air tight container for up to 1 week.
- Prep Time: 2 hours