Posted on January 13 2018
PEANUT BUTTER EASTER EGGS
½ cup softened butter (1 stick)
¾ cup brown sugar
¼ cup creamy peanut butter
¾ cup all-purpose flour
½ tsp vanilla extract
¼ tsp salt
¼ cup mini Reese’s Pieces or mini chocolate chips
2 cups white & dark melting chocolate (divided as you’d like I used about 1 cup of each)
Festive Easter sprinkles
- Cream butter, sugar and peanut butter until well combined. Add in vanilla. Sprinkle flour and salt on top of mixture, and then stir until incorporated. Stir in Reese’s Pieces.
- Turn dough onto a piece of parchment paper (or wax paper) and fold paper over so that it covers the top of the dough. Roll dough out until about ½” thick. Use a small Easter Egg cookie cutter to cut eggs out of the dough, setting eggs on a parchment covered baking pan. Roll dough again as needed, until all dough has been shaped into eggs.
- Freeze peanut butter eggs for 30 minutes.
- Melt the chocolate, separating 23 TBSP of each, white and dark melting chocolate into small bags with the corners cut, for drizzling. I love using Chocoley Dipping & Coating Chocolate because it’s super easy to use and it tastes fantastic. (Not like wax!) The trick to melting chocolate in the microwave is to go slowly and stir gently and just before you feel like it’s completely melted, take it out of the microwave and let it finish melting in the warm bowl. This time I used the large tubs of Chocoley Dipping chocolate, which are so handy! I melted them for 2 minutes, and then stirred gently and warmed for another 30 seconds, then they were ready. I can reuse the tubs and bonus no having to wash dishes!
- If you’d rather use white & semisweet chocolate chips, combine 1 cups of each with 2 tsp coconut oil or shortening, to smoothen the chocolate and thin it out a bit so that it’s easier to dip eggs. Microwave for 1 minute, then add time in 20 second increments until chips appear nearly melted, then let melt the rest of the way in the warm bowl.
- Use a fork or a handy dipping tool like I did to dip each peanut butter egg in the chocolate, and then shake gently to remove any excess. Transfer chocolate coated eggs to parchment or wax paper to cool. Immediately drizzle opposite color of chocolate on top of each egg and sprinkle with your favorite Easter sprinkles. Let cool to harden.
- Store eggs in an airtight container. No need to refrigerate, unless you’re making them 12 weeks ahead of time, then I’d store them in the fridge until you’re ready to serve them.
- *If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, and then proceed with the recipe. Other options are to use oat or almond flour in its place.