VIDEO RECIPE: Chocolate Peanut Butter Easter Eggs
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Prep time: 10 minutes
Cook Time: None
Total time: 10 minutes (+ chilling/set-up time)
Yield: 12 servings
2 cups dark chocolate chips
1/2 cup White Chocolate Wonderful peanut butter
2 tablespoons unsalted butter
1/3 cup malted milk powder
1 cup confectioners’ sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
3 tablespoons sprinkles
Special equipment: Decorative egg molds (about 2 tablespoon-capacity per mold)
1. Place chocolate in a microwave-safe bowl. Microwave on HIGH, stirring twice, until chocolate is warmed through and melted, 1 to 1 1/2 minutes.
2. Using a pastry brush (IMPORTANT), brush molds with melted chocolate. Set mold in freezer and freeze until chocolate is solid, about 5 minutes. Meanwhile, combine peanut butter, butter and salt in the bowl of a stand mixer and mix on medium-low speed until thoroughly combined, about 1 minute.
3. With mixer on low, add malted milk and sugar in 1/4-cup increments, making sure to thoroughly incorporate each addition before adding the next. Stir in milk and vanilla extract to loosen, then the sprinkles.
4. Place about 1 heaping tablespoon filling mixture in each mold, pressing to make a flat surface. Pour remaining chocolate over top and refrigerate until solid. Remove candies from molds and transfer to a wax-paper-lined storage container. (Put a sheet of wax paper between layers of candies.) Store candies in refrigerator up to 1 week.