3-INGREDIENT CHOCOLATE-COVERED PEANUT BUTTER EGGS
1 cup powdered sugar
3⁄4 cup peanut butter
6 ounces chocolate melts or chips, melted in the microwave or double boiler
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Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.
Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.
Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.
Dip each peanut butter egg into the melted chocolate and place it on a wire rack to let the excess chocolate drip off; let the chocolate harden before removing. (Add sprinkles before they hard, if desired.)
Store in an airtight container at cool room temperature or refrigerated for up to 1 week.