One doesn’t have to reserve these chocolate covered peanut butter eggs just for Easter, they are a perfect sweet for any occasion. Plus they are super easy to make, the time consuming part is dipping them into the melted milk chocolate. As it is Easter today, this will be a quick, but visual post. Happy Easter to all!
Homemade Peanut Butter Eggs
Recipe The Brown Eyed Baker
1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1-1/2 cups confectioners’ sugar
2 cups milk chocolate chips
2 tablespoons vegetable shortening
Line a baking sheet with parchment or wax paper
In a medium saucepan, combine the peanut butter, unsalted butter and light brown sugar. Stir over medium heat, stirring constantly, until completely melted and mixture bubbles just slightly. Remove saucepan from heat and add the confectioners’ sugar in 1/4 cup increments, stirring well after each addition. Cool to room temperature
Using a heaping tablespoon, scoop out peanut butter mixture and first, shape into a ball, then a fat cylinder, tapering at the ends to create the egg shape. Place on baking sheet and refrigerate at least 30 minutes.
When the peanut butter eggs have set, melt the milk chocolate chips and shortening together in a microwave on 50% power in 30 seconds increments, until completely melted. One at a time, dip each peanut butter egg in the melted chocolate with a fork, flip the egg over so it’s completely covered. Remove the egg from the bowl and let excess drip off. Place on parchment lined baking sheet. Repeat until all the eggs are covered with chocolate. Add decoration, if desired. Refrigerate eggs at least 30 minutes to set the chocolate. Store in an airtight container in refrigerator. Makes about 15 eggs.
The above image is my contribution to Black and White Wednesday #126-the Easter Edition hosted by yours truly.
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