Chocolate Peanut Butter Eggs
Recipe type: Dessert/Snack
Impress your friends and family this holiday with your own version of those classic egg-shaped chocolates we see every Easter season.
  • ¼ cup (1/2 stick) Country Crock® spreadable stick, softened
  • ¼ cup creamy peanut butter
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tbsp milk of choice (I used unsweetened cashew milk)
  • ½ tsp pure vanilla extract
  • 1¼ cup ap flour
  • ¼ tsp salt
  • 1 cup chocolate melting wafers
  1. Beat butter, peanut butter and sugars in a the bowl of a stand mixer until light and fluffy.
  2. Add milk and vanilla.
  3. Mix in flour and salt and continue to mix until just incorporated.
  4. Use a small cookie scoop to portion out balls of dough and use your hands to roll them into an egg.
  5. Arrange eggs on a baking sheet lined with parchment paper and place in the freezer for about 30 minutes.
  6. Melt the chocolate wafers (or chocolate chips, a good quality chocolate bar, etc.) and remove the eggs from the freezer.
  7. Drop each egg into the melted chocolate with your hands and use a spoon to carefully coat and lift them out, placing back onto the parchment paper.
  8. Repeat this with all eggs and then put back into the freezer for at least 5 hours (preferably overnight) to completely harden.
  9. Keep refrigerated until ready to serve.
Peanut butter filling recipe adapted from "The Cookie Dough Lover's Cookbook" by Lindsay Landis
Recipe by Take A Bite Out of Boca at