Once a year. Just once a year. In our part of the world we begin to see them popping up around just after Valentine’s Day.. in convenience stores, fundraising brochures, country stores, church bizarres. This once a year lasts until Easter.
Easter Eggs made of peanut butter, coconut and chocolate and covered with gooey perfect chocolate.
Anna and I made a double recipe today of peanut butter eggs, which we do every year and every year I forget how many a double recipe makes.
3 cups Confectioners Sugar
12 heaping tablespoons of creamy peanut butter
2 tsp vanilla
1 stick softened butter
For the chocolate coating:
1 1/2 cups coating chocolate, melted OR
2 cups chocolate chips mixed with 2 tsp of vegetable oil, melted
- Add peanut butter, butter, confectioners sugar and vanilla to a mixer. Mix well until a firm batter is made.
2. Take a small portion in your hand and form into an egg shape.
3. Lay each egg on a parchment lined cake or cookie pan.4. Chill pan in the refrigerator for about 30 minutes.
5. And clean up the mess…..
6. While eggs are chilling, melt your chocolate in a pan on low, or in the microwave.
7. The chocolate should have a runny consistency. It’ll coat best this way.
8. After the eggs have chilled and the chocolate is still warm it’s time to coat the eggs!
Coating the Eggs:
- Lift the eggs by sliding a fork underneath it…this will keep the smooth top on the egg.
2. Dip the bottom of the egg and fork into the chocolate.Then, using a spoon, pour chocolate over the top, coating the entire PB area.
3. Place the eggs on eggs on a cooling rack, with parchment underneath to catch the extra chocolate.
4. Let them set until the chocolate hardens a bit.
Check out our other candy recipes!