White Chocolate Peanut Butter Eggs - cooking recipe

Ingredients

1 cup creamy peanut butter (you can use crunchy if you prefer)
2 cups confectioners' sugar
1/4 cup no salted butter, melted
2 tablespoons chocolate milk
1 (10 ounce) bag white chocolate melting wafers (We used Ghirardelli(R))
1 tablespoon coconut oil, softened
pastel candy sprinkles (optional)
silicone egg mold we used a large mold with 6 egg

Preparation

Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
Pour half of the mixture evenly into the molds, and with a spoon, \"paint\" some of the chocolate up the sides.
Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
Place the mold in the freezer to allow the chocolate to harden, about an hour.
Store in freezer until ready to eat. These can last in the freezer for about a week.