Even though I have seen a lot Peanut Butter Eggs on the blogosphere, I had to make these for my DIL, Cherise, that loves Peanut Butter and Chocolate. Her Grandma Lorraine, makes Peanut butter Balls for her with Rice Krispies, peanut butter and chocolate. These Peanut Butter Chocolate are made with fresh ingredients , peanut butter, powdered sugar, butter, and semisweet chocolate chips, no preservatives, and taste so good. I didn't want to make a lot of these, so I made half a batch, and made various sizes, just enough for my DIL, and my other son and wife. Cherise's husband, my son, doesn't like chocolate. I will try to make him oatmeal rabbit cookies, if I have time. Saturday we are having a Birthday/Easter Party. We are even going to color eggs, all six adults. It should be a lot of fun.
These eggs came together much easier than when I made Peanut Butter Balls. I halved the recipe, because I didn't want to make that many and have leftover eggs. I sprayed my hands with cooking oil, because the peanut butter mixture was very sticky. I used the double boiler method to melt the semisweet chocolate chips. I find that they are much easier to melt than the candy melts, which are too thick, even when thinned. Once the eggs are coated, place on a cookie sheet lined with wax paper, and add the sprinkles, if you want. Refrigerate in a covered container until serving time. Enjoy and have fun waiting for the Easter Bunny!
Peanut Butter Chocolate Eggs ( I cut this recipe in half, and got 14 eggs of various sizes)
2 c. creamy peanut butter, not natural style
2 c powdered sugar
1/2 c butter, 1 stick
Combine all of the above ingredients, and form into egg shaped peanut butter eggs. I used my
1 1/2” cookie scoop, and then formed the egg Refrigerate for 1 hour, or freeze for 15 min, on a cookie sheet lined with wax paper.
Semisweet Chocolate Coating
16 oz Semisweet Chocolate or 12 oz. of chocolate candy melts
1 tsp coconut or canola oil to thin
1. Leave eggs in refrigerator, while you are melting chocolate.
2. Over double boiler or microwave in 30 sec. intervals, melt chocolate or candy melts, stirring until all lumps are melted. If using double boiler, be sure that the bottom of the bowl, doesn’t touch the water. Stir in Coconut or Canola oil, if needed to thin.
3. Pour melted chocolate or candy melts into a deep bowl or cup, and drop the eggs in the chocolate, turning with two forks or a spoon to coat evenly. Tap side of container to remove excess chocolate.
4. Place on wax paper coated cookie sheet. Add sprinkles if desired, and refrigerate, until serving time.
I also linked up this post to Katherine Martinelli's Easter Blog Hop!
I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #60
Stop by and say Hi to Brandie!