Easter Candy has come a long way. When I was young, it seemed as if it was a matter of chocolate bunnies, jelly beans, and your choice of creme eggs or mini eggs in terms of treats. Then…along came the peanut butter egg. A delectable nugget of sweetened peanut butter coated in rich chocolate, it rocked my Easter basket and my world. Here’s a homemade version of a store-bought treat, made yet awesomer by incorporating peanut butter in the filling and the topping. A word of advice? If you’re creating these confections for a crowd, please make a double batch. They’re seriously that simple, that addictive, and that good.
Prep time: 2 hours 30 minutes
Active time: 30 minutes
Total time: 3 hours
Yield: 15-20 eggs
¾ cup Smooth Operator peanut butter
3 tablespoons butter, softened
⅛ teaspoon salt
2 cups confectioners’ sugar, sifted
2 tablespoons milk
2 cups (about 12 ounces) milk chocolate
1 teaspoon Dark Chocolate Dreams peanut butter
1. In the bowl of a stand mixer, cream the Smooth Operator peanut butter, butter, and salt together for 3 to 5 minutes. They should be nice and incorporated and smooth.
2. Stir in the confectioners’ sugar, one cup at a time. It will form into a fairly clumpy mixture. Add the milk as needed, until it forms a mass that is easily handled with your hands and doesn’t crumble apart. You may need to scrape down the sides of the bowl and re-mix lightly.
3. Using your hands, form the dough into eggs. You’ll use a little less than a handful; I found it was a good reference to make an “OK” sign with my hand and shape the dough around it. As you finish shaping them, put the “eggs” on your parchment-lined baking sheet.
4. Put the sheet in the freezer for about 30 minutes, or in the refrigerator for up to overnight (cover it if it’s going to be overnight).
5. Near the end of your cooling period, begin to make the coating.
6. In a medium saucepan over low heat, melt the milk chocolate along with the Dark Chocolate Dreams peanut butter. Stir frequently so that the mixture does not scorch (that does not taste good). Once melted, you’re ready for business.
7. Using the tines of a fork, spear the BOTTOM of the first “egg” (we will deem this “the ugly side”) and coat all over with chocolate. Be gentle, because you don’t want the “egg” to shatter. Tap on the side of the pan so the excess can drip off. Place back on your parchment-lined sheet, with the bottom side facing down so it looks pretty. Repeat with the remaining eggs.
8. Let the eggs set for about 2 hours, or until they are firm enough to be handled (use a spatula though, because like a candy bar, if you touch, your fingerprints will be imprinted). You can use a knife to trim off any excess chocolate that may be waiting in a delicious puddle under any of the finished eggs.
9. These eggs will keep beautifully for up to 5 days, but don’t stack them on top of one another, because I promise they will stick together.
PEANUT BUTTER GIVEAWAY
What other traditional Easter foods — sweet or savory – would you consider adding PB to?
Leave a comment below with your answer to enter for a chance at winning a jar each of Smooth Operator and Dark Chocolate Dreams, the peanut butters used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, April 1, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 04/01/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar each of Smooth Operator and Dark Chocolate Dreams. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.