This is, unfortunately, probably a very unoriginal post. So far this week I’ve seen at least 3 other blogs post Chocolate Peanut Butter Easter Eggs. But I had decided to make these before I saw those posts and my heart was set on them, so I’m not changing my plans. These Chocolate Peanut Butter Eggs are very easy to make and are a sure crowd pleaser (unless you are my mother who can’t stand the combination…weird-o).
Be warned, the recipe below makes 36 medium/large-sized eggs. I realized part way thorough that I should have cut everything in half. Then again, you can never have too many so maybe not. The recipe below calls for a semi sweet chocolate coating, but if you prefer a dark chocolate that would work equally well.
Hope you all have a joyous Easter!
Chocolate Peanut Butter Eggs
source: Whimsical Princess
4 c powdered sugar
1 ½ c creamy peanut butter
¼ c butter, room temperature
2-4 T milk
3 c semi sweet chocolate chips (or more, as needed)
1 T shortening
- In an electric mixer, combine the powdered sugar, peanut butter, and butter. Once combined, add the milk one tablespoon at a time until doughy, much like play-doh.
- Form the dough into ovals or egg shapes. Place on a cookie sheet and freeze for about an hour.
- In a double boiler or in the microwave, melt chocolate chips and shortening. If using a microwave, heat at 30 second intervals, stirring at each break.
- Dip each egg in melted chocolate and place on waxed paper until hardened. You can refrigerate to speed up the hardening process. (You can use a skewer to dip the egg in the chocolate. Slide skewer off immediately and cover hole before it hardens.) If you need additional chocolate (which I did), for each additional cup of chocolate chips add 1 teaspoon of shortening and melt as described above.
- Optionally, trim excess chocolate at base with a warm knife and/or decorate with royal icing or melted chocolate/candy pieces.
serves: 36 (medium-large eggs)