Chocolate Peanut Butter Eggs

Directions

1. In the bowl of a stand mixer, cream the Peanut Butter & Co. Smooth Operator or Peanut Butter & Co. Co. Simply Smooth, 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 Peanut Butter & Co. Dark Chocolatey Dreams. Stir frequently so that the mixture does not scorch. 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