Homemade Peanut Butter Eggs

Since we're trying to cut down on sugar (I know, hard to believe from what I post), and so want to make our "sweets" calories really count, I decided that rather than buying peanut butter eggs for Easter, I would make them. This recipe was a success. Cutting it by thirds helped satisfy our holiday craving, yet eliminated extra temptation as well.

Chocolate Peanut Butter Eggs

• 2 tablespoons butter, softened
• 1/3 cup peanut butter 
• 3/4 cup powdered sugar
• 1/4 teaspoon vanilla
• pinch of salt
• 4 ounces semi-sweet baking chocolate
• 1/3 teaspoon vegetable oil

Cream the butter and peanut butter together, then mix in the powdered sugar, vanilla and salt, until it forms a large ball. Use a cookie scoop to portion out 9 little balls of dough. Roll and flatten and form into an egg shape. Place on waxed paper on a plate and chill until firm.

Melt the chocolate with the oil. Using a fork, dip each peanut butter egg into the chocolate to coat, then let excess drip off. Place on waxed paper on a plate and chill until firm.

If desired, top with sea salt or candy sprinkles, or drizzle with additional chocolate.

Just like with the marshmallow eggs from a few years ago, Wayne would have preferred double-dipping to get a thicker coating, but I felt there was plenty of chocolate. Into which camp do you fall?