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A creamy peanut butter centred encased in delicious milk chocolate. These will definitely be a hit for Easter! 🙂
Ingredients: (makes 20 to 30 eggs, depending on size)
1 cup of smooth peanut butter
1 cup of powdered sugar
pinch of salt
NOTE: If making eggs without the moulds, I would use an extra 1/2 – 1 cup of powdered sugar as you need them to be firmer to shape them into eggs.
Once they come to room temperature, the mixture is creamy either way.