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1
Prepare a rimmed baking sheet with a silicone mat or parchment paper. Set aside.
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2
In a medium sized saucepan over medium-low heat combine peanut butter, butter, dark brown sugar, vanilla, and salt. Stirring constantly, heat until the mixture has fully melted. Remove from the heat.
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3
Stir in the powdered sugar 1/4 cup at a time. Make sure the powdered sugar has been fully incorporated before adding another 1/4 cup. Set aside until the mixture has come to room temperature.
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4
Using a large cookie scoop, scoop the mixture onto the prepared baking sheet. Use your fingers to shape each into an egg shape. (Look at my photos on the related blog link for help.) Freeze the eggs on the baking sheet until hardened, about 15-30 minutes.
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5
Once they are hard, prepare your chocolate coating.
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6
Microwave the oil and chocolate chips (do this in a measuring cup) in 30 second intervals, stirring in between, until the chocolate has completely melted.
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7
Dunk one egg at a time into the melted chocolate by placing an egg on a fork and lowering it into the chocolate. Use a spoon to spoon chocolate over the top. Once the egg has been fully covered, gently tap the handle of the fork on the side of your measuring cup to get any excess chocolate off. Place onto the prepared baking sheet and repeat with remaining eggs.
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8
Freeze until the chocolate has hardened and enjoy!
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9
Note: Store these in an airtight container in the fridge or freezer.
