I just realized this weekend is Easter… I mean, I knew it was coming up but having such a busy week it just dawned on me and that means today I am making some chocolate peanut butter eggs… and these eggs, these eggs are better than Reese’s.. I promise you. If you like your peanut butter eggs to have a light, sweet slightly sugary peanut butter taste than these are definitely for you!
You will need the following:
- 1-2 cups peanut butter
- 2-3 cups powdered sugar
- 1-2 tablespoons vanilla
- 1-2 lbs melting milk chocolate
A bowl, large spatula, egg-shaped candy mold and a double boiler
So, when I make the peanut butter filling I start with less and add more. You will occasionally taste the mixture to make sure it’s as sweet (or as peanuty) as you want. I prefer mine on the sweeter side so I add powdered sugar until it taste just right. You want the dough consistency to be well mixed and not crumbly. I add a bit of vanilla and mix it all together with clean hands or a mixer with the dough hook on.
Begin to melt your chocolate on a double boiler (two pots that fit into each other). I put about a cup of water in the bottom and then put a small amount of chocolate on top. I try to only work with as much as I think I will need for a batch or two as the process may take a little time if you are only using one mold. It’s very important to not get any water in the chocolate or it may ruin the consistency. once chocolate is melted add it to the mold in spoon full (how much will depend on the size mold you use. I put a small spoon full in mine.) Spread the chocolate around the mold by tilting it around. If that doesn’t cover the whole egg shape use a spoon or popsicle stick to spread the chocolate around. You may need to add some more if you didn’t have enough to cover. Pop mold in the freezer for a couple of minutes. You should be able to visually tell when it’s ready for the peanut butter filling as it will look solid and shiny.
Next take a small spoon full of peanut butter mixture and gently roll it into a ball and then put it in the mold within the chocolate egg. Carefully press the peanut butter down so it flattens and once done with each egg in the mold pour spoon full of chocolate over the egg to cover it completely. Gently tap on the counter so make sure the chocolate spreads across the entire egg shape and then place in the freezer for a couple of minutes until you can visually tell it’s hardened. If you tilt your mold a bit you should notice it popping out of the mold.
When you’re finished you definitely have to test one out.. you know.. to make sure it tastes delicious… be sure to let it sit for a little bit after taking it out of the freezer so you don’t break your teeth! Your egg should have a nice shine to it from the freezer and will pop right out of your mold when hardened. You can either package them up as a gift or serve them on a plate at your Easter party. Super simple to make and taste so much better than the store-bought kind.
Enjoy & Happy Easter!