Peanut Butter Easter Eggs

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I am one of those people who is picky about Easter candy.
Marshmallow peeps? Not a fan. Cadbury cream eggs? No thanks. Jelly beans? I’m good with one or two.
On the other hand, cheap foil wrapped chocolate eggs? Love them. Reese Peanut Butter Eggs? Now we’re talking.

Peanut butter and chocolate is one of my top food combinations any time of year. If you share this love, you’re in luck because I have several recipes coming up soon featuring this delectable combo!

I’ve been pondering the logistics of making my own peanut butter eggs for a while now. Since I don’t eat dairy, commercial peanut butter cups are off-limits, and I wanted a way to get my PB egg fix!

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When I spotted this adorable pan, I decided that it was a sign that I was meant to make Easter Eggs! I found mine at Winners, but you might get something similar at Michaels, Bulk Barn, or even Wal-Mart or the Dollar Store. Well-washed plastic eggs would probably work well too. But don’t worry if you can’t find a mold, I’ll show you how to freehand these as well. These would also work as peanut butter cups made the same way in a mini-muffin tin.

You’ll need creamy peanut butter, light brown sugar, icing/powdered sugar, butter and chocolate.

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Start by melting your chocolate with a bit of shortening or coconut oil. Using a measuring cup makes it neater to pour.

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The amount of chocolate you need will vary, depending on the size of your eggs and the method you use to make them. I’d start with about 12 oz. and melt more if you need it. You can use any type of chocolate you’d like: milk, semi-sweet, dark, even white. I made a batch with milk chocolate chips and one with dark chocolate discs.

Pour about 2 teaspoons of chocolate into each indentation in the mold and use a small spoon or pastry brush to completely coat the interior. Place the mold on a flat surface in the fridge (I keep the silicone mold on a baking sheet) and chill for 20 min or until solid.

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Meanwhile, make the filling. Combine peanut butter, butter and brown sugar in a medium saucepan on medium heat.

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Stir constantly until completely melted and starting to bubble a bit. Remove from heat and add icing sugar ¼ cup at a time. You don’t need to sift the sugar unless it’s really lumpy – mine was!

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Let the filling cool to room temperature.

When the filling is cool and you’re ready to assemble, remove the mold from the fridge. Scoop about a tablespoon of filling into each egg ( a cookie scoop works well). Gently press the filling down and flatten the top with your fingers or a spoon.

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if the chocolate has hardened, microwave in 15-20 second intervals and stir until smooth. Gently pour chocolate over each egg to cover the peanut butter and fill the mold, making sure to fill around the edges. Refrigerate until solid, about an hour.

When the eggs are solid, pop them out of the mold and use a sharp knife to trim the edges. I had enough filling for 12 molded eggs, plus enough left to make about half a dozen smaller eggs by hand. I won’t tell if you just snack on the leftover filling!
If you don’t have a mold, start by making the filling. Chill the filling until cool, stirring every so often so it doesn’t separate. You’ll know it’s ready when it can be scooped into a ball that holds its shape.

Use a spoon or cookie scoop to scoop up a ball of desired size and use your hands to shape into an egg. I have an oval tablespoon that makes a great egg shape. Place formed eggs on a wax-paper lined cookie sheet and freeze until firm, about 20 min.The yield will vary depending on how large you make the eggs, but I got about 24 eggs using 1 tablespoon of filling each.

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Dip each egg in the melted chocolate. I find the easiest way is to drop the egg bottom-down into the cup, use a fork or spoon to drizzle chocolate over it to cover, then lift it out with the fork and tap off the excess chocolate. Use a spoon or your finger to slide the egg off the fork onto the waxed paper. I don’t have any pictures of the process because it’s a messy job even when you have both hands free!

You can dress them up with candies, sprinkles or crushed nuts. Just sprinkle them on while the chocolate is still wet.

Chill eggs until chocolate is firm.

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Some of my first attempts were a little misshapen, so I jazzed them up with a white chocolate drizzle. I melted 2 oz white chocolate with half a teaspoon of coconut oil and drizzled it over the eggs with a fork. A drizzle of Easter colored candy melts would look really cute! (That was my original idea, but apparently my candy melts were past their shelf life and burned rather than melting!)

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These would make great fillers for Easter baskets or sweet treats for after Easter dinner. I keep getting ideas for other variations now…I’m thinking about a s’mores egg with graham cracker crumbs and marshmallow fluff!

Peanut Butter Easter Eggs

  • Servings: 18-24 eggs
  • Print

Adapted from the Brown Eyed Baker

Ingredients:

Filling:

  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 1 ¼ cups icing sugar

Coating:

  • 12 – 16 ounces (350 – 450 grams) chocolate
  • 2 tablespoons coconut oil or shortening

White chocolate drizzle:

  • 2 ounces (50 grams) white chocolate
  • ½ teaspoon coconut oil or shortening

Instructions – Molding:

Melt chocolate and shortening/coconut oil in a glass measuring cup in the microwave.

Place egg mold on a baking sheet on the counter.

Pour about 2 teaspoons of chocolate into each indentation in the mold and use a small spoon or pastry brush to completely coat the interior. Place the mold on a flat surface in the fridge and chill for 20 min or until solid.

Meanwhile, make the filling. Combine peanut butter, butter and brown sugar in a medium saucepan on medium heat.

Stir constantly until completely melted and starting to bubble a bit. Remove from heat and add icing sugar ¼ cup at a time.

Let the filling cool to room temperature.

When the filling is cool and you’re ready to assemble, remove the mold from the fridge. Use a cookie scoop to scoop about a tablespoon of filling into each egg. Gently press the filling down and flatten the top with your fingers or a spoon.

if the chocolate has hardened, microwave in 15-20 second intervals and stir until smooth. Gently pour chocolate over each egg to cover the peanut butter and fill the mold, making sure to fill around the edges. Refrigerate until solid, about an hour.

When the eggs are solid, pop them out of the mold and use a sharp knife to trim the edges.

Instructions – Freehand Forming:

Start by making the filling. Combine peanut butter, butter and brown sugar in a medium saucepan on medium heat.

Stir constantly until completely melted and starting to bubble a bit. Remove from heat and add icing sugar ¼ cup at a time.

Chill the filling until cool, stirring every so often so it doesn’t separate. It’s ready when it can be scooped into a ball that holds its shape.

Use a spoon or cookie scoop to scoop up a ball of desired size and use your hands to shape into an egg. Place formed eggs on a wax-paper lined cookie sheet and freeze until firm, about 20 min.

Dip each egg in the melted chocolate. Drop the egg bottom-down into the cup, use a fork or spoon to drizzle chocolate over it to cover, then lift it out with the fork and tap off the excess chocolate. Use a spoon or your finger to slide the egg off the fork onto the waxed paper.

If desired, sprinkle on nuts, candy or sprinkles while chocolate is still wet.

Chill until firm.

If desired, drizzle with melted white chocolate or candy melts.

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