Easter and chocolate just go together, so I needed one sweet candy-like confection for my Easter dinner dessert table. I found just the treat on a wonderful blog called Brown Eyed Baker recently: peanut butter eggs, coated in milk chocolate and sprinkled with colourful sugary embellishments.
Jenn came over Thursday night to help me make these. They are very easy to make, but we discovered that sculptors we are not! So, ours do not look like eggs. After a couple of attempts at forming beautiful hen’s egg shapes, and given a late start, we decided we would just make more-or-less round (more like a suggestion of round) balls. I like to think of these as peanut butter chocolate quail eggs. (One of the kids suggested we call them bunny eggs.) We also eschewed the idea of uniformity — after all, we are not a factory — and so our eggs vary somewhat in size. Regardless of geometrical considerations, Jenn and I had a lot of fun making these.
Just look at these little beauties! No one who sees them can help but exclaim at their total cuteness and reach out for one. And the taste … a filling that is evocative of peanut butter cups, enrobed in rich milk chocolate. And the sugar stars just enhance their appeal. Mmmm, thank you, Easter Bunny!
Peanut Butter Chocolate Eggs
Recipe from the Brown Eyed Baker Blog with slight modification
- 1 cup creamy peanut butter
- 1/4 cup margarine (or unsalted butter)
- 1/4 cup light brown sugar
- 1-1/4 cups icing sugar
- 2 cups milk chocolate chips (12 ounces)
- 2 tablespoons vegetable shortening
- sprinkles or other decorative touches
Heat the peanut butter, margarine and brown sugar in a medium saucepan over medium heat, stirring constantly until completed melted and starting to bubble a little. Remove from heat. Add the icing sugar a 1/4 cup at a time, stirring until completely incorporated after each addition. Let cool in refrigerator until room temperature or a bit cooler.
Scoop out rounded tablespoonfuls of the peanut butter mixture, roll into balls and place on a parchment paper-lined baking tray. You need to work quickly or the heat from your hands may make the mixture too soft. If you are artistically inclined, shape into egg shapes. Refrigerate for at least 30 minutes, until the mixture sets.
Once the eggs are ready, melt the chocolate chips and shortening together in the microwave at 50% power, 30 seconds at a time. Stir well after each 30 seconds until completely melted. Dip one peanut butter “egg” at a time into the chocolate, flipping it with a fork until completely coated. Lift from the bowl with the fork, letting excess chocolate drip off before placing back on the tray. Sprinkle with any decorations you’re using, and return to the refrigerator until the chocolate is set, about 30 minutes. Store refrigerated in an air-tight container.
See how irresistible peanut butter chocolate eggs are — looks like the photographer took a bite out of one during the photo shoot!
Oh look, now it’s disappeared!