CHOCOLATE PEANUT BUTTER EGGS

Peanut butter and chocolate are my favorite combination, so Chocolate Peanut Butter Eggs are on our Easter menu every year. I’ve tried many recipes, but this one is, in my opinion, the best. The only thing I change every year is the way  I decorate them.
Peanut butter and chocolate make them creamy, so they simply melt in your mouth and their taste is divine. What makes these candies a perfect holiday treat is that you will need only a few ingredients and very easy to make.

CHOCOLATE PEANUT BUTTER EGGS

INGREDIENTS:

  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 10 oz semi-sweet chocolate, chopped
  • 1 cup creamy peanut butter
  • 3 tablespoon light brown sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 tablespoon shortening
CHOCOLATE PEANUT BUTTER EGGS


INSTRUCTIONS:

  1. TO MAKE PEANUT BUTTER EGGS - Line a baking sheet with parchment paper. Set aside. In a medium dish, bring peanut butter, butter, salt and light brown sugar to boil, stirring occasionally. Use medium heat. Remove from the heat, add vanilla and mix. Add powdered sugar, ¼ cup at a time, stirring with a fork until fully combined. Leave to cool at a room temperature. Place the mixture on the parchment paper, then put another parchment paper on top of it. Roll the mixture until 1/2 inch thick, then put in the fridge to cool for 30 minutes, to become solid. Take out of the fridge and remove parchment paper that is on the top. Cut the mixture using egg shaped cookie cutter. Place the eggs in the baking sheet. Leave in the fridge for another 30 minutes
  2. TO MAKE CHOCOLATE COATING - Melt chocolate following the instructions given on the package. Add shortening and mix. Take the eggs out of the fridge. Dip each egg separately into the melted chocolate, turning them around with a fork. They should be completely coated with chocolate. You should also be quick, so that the chocolate does not cool and become solid. Take them out with a fork and wait for a while for the chocolate to drain or shake the extra chocolate off. Put them back on the baking sheet. Drizzle with the rest of the chocolate and sprinkle.
  3. Let cool for 15 minutes or until the chocolate becomes solid.

NOTES

  • Keep the eggs in an air-tight container.
  • I used 3-inch cookie cutter.

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