Peanut Butter and Marshmallow Chocolate Eggs Recipe

Cooking Directions

• STEP 1.In a bowl, mix together peanut butter, powdered sugar, and melted butter until well combined.
• STEP 2.Fold in mini marshmallows until evenly distributed.
• STEP 3.Shape the mixture into small egg shapes and place them on a parchment-lined baking sheet.
• STEP 4.Place the baking sheet in the freezer for about 15 minutes to firm up the eggs.
• STEP 5.In the meantime, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• STEP 6.Dip each peanut butter and marshmallow egg into the melted chocolate, coating it completely.
• STEP 7.Return the coated eggs to the baking sheet and refrigerate until the chocolate is set.
• STEP 8.Once set, the Peanut Butter and Marshmallow Chocolate Eggs are ready to be enjoyed.

Cooking Tips

• Use a cookie scoop or spoon to portion out the peanut butter mixture for consistent egg sizes.
• You can use dark, milk, or white chocolate for coating, depending on your preference.
• Decorate the chocolate eggs with sprinkles or drizzle melted chocolate on top for added decoration.

Storage and Serving

• Store the Peanut Butter and Marshmallow Chocolate Eggs in an airtight container in the refrigerator for up to 1 week.
• Serve them chilled or at room temperature as a sweet treat or dessert.
• These eggs also make great homemade gifts for Easter or other occasions.