Peanut Butter Eggs
These homemade peanut butter eggs are a classic American candy, ideal for creating an Easter treat with children. The recipe involves blending a sweet peanut butter mixture, shaping it into egg forms, and then dipping the frozen centres into smooth, melted chocolate. You can personalise the finished chocolates with colourful sprinkles or icing. The process takes about 85 minutes from start to finish and yields 16 servings or two large eggs.
Ingredients
- 1 (16 ounce) package confectioners' sugar
- 1 cup creamy peanut butter
- 0.25 cup unsalted butter, softened
- 1 tablespoon milk
- 8 (1 ounce) squares semisweet chocolate, cut into 1/2-inch chunks
- 1 tablespoon shortening
Method
- In a large mixing bowl, beat the confectioners' sugar, peanut butter, and softened butter together until thoroughly combined. Add the tablespoon of milk if the mixture requires more moisture. Split the blend in half and mould each portion into a large egg shape, or create smaller ones if you like. Transfer the formed eggs to a plate lined with wax paper and place in the freezer to firm up for about 1 hour.
- As the eggs near the end of their freezing time, prepare a double boiler with simmering water. Place the semisweet chocolate chunks and tablespoon of shortening in the top pan. Melt the contents over medium heat, stirring often with a rubber spatula to prevent scorching and ensure a smooth consistency. This should take about 5 minutes.
- Take the peanut butter eggs from the freezer. Insert a fork with long tines into the top of one egg and carefully lower it into the melted chocolate until fully coated. Lift it out and place it back onto the waxed paper. Repeat the dipping process with the remaining egg. Once both are coated, decorate the chocolate eggs however you wish.
Nutrition (per serving)
Calories307 kcal
Fat16 g
Sugars36 g
Protein5 g
Sodium95 mg
Recipe details
CategoryCandy
Cuisineamerican
AuthorValerie Cain Cuff
