Recreated Chocolate/Peanut Butter Easter Eggs Recipe

[Albert Sailhorst]

Easter Eggs Chocolate and Peanut Butter


1 cup powdered sugar

3/4 cup creamy natural peanut butter no-sugar-added peanut butter; the kind that you have to stir before using

6 ounces milk chocolate



Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.

Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

Dip each peanut butter egg into the melted chocolate and place it on a wire rack or wax paper-lined tray to let the chocolate harden.


Notes:

· Decorative Tip: Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative. Or you can pour it out onto a parchment paper-lined plate, let it harden, and snack on it or store it for use next time.
· Peanut Butter: Regular creamy peanut butter (such as Skippy) will also work. It will just be a little bit sweeter than if you used natural no-sugar-added runny peanut butter.
· Chocolate: Instead of milk chocolate, you can use dark chocolate, white chocolate, or a mixture of chocolates.
· If You Don't Want to Temper the Chocolate: You can use chocolate melting wafers instead of chocolate if you don't want to temper the chocolate. (You can also use Ghirardelli Dark Melting Wafers

 

[JOHN42768]

Just an idea: Mix Peanut butter as above and thickly spread or roll and slice. Then place on thin mint wafers, then coat with melted chocolate. Might just be good.

 

[donna]

These sound delicious.