Just about everyone loves peanut butter eggs, especially with Easter just hovering around the corner. You can always go the purchased route and grab ye old Reese’s eggs, which are, of course, a classic. You could also go to one of your fine local chocolate shops. But if you’re really looking to show the love and make a super-simple, high quality egg, you’re going to want to do it yourself.
Before you shake in your boots at the thought of making your own creamy, delicious peanut butter eggs, let me assure you that it’s a piece of cake. Really. You can have this filling whipped up in 5 minutes. The time comes in the shaping of the eggs and dipping them in chocolate. And the kids will love to help! You can put those little whippersnappers to use and have them assist with the shaping and dipping, and you’ll be all set, not only from a pb egg standpoint, but you will have also involved the kiddies. Win-win I say.
Chances are, you already have most of the ingredients on hand already. Just do yourself a favor and DO NOT use cheap chocolate, and definitely not chocolate chips. Those suckers aren’t meant to be melty, they’re meant to be chippy, and you’ll be disappointed with your final result if you bail on quality at the last minute. A general rule of thumb is this: The fewer the ingredients, the higher quality each one needs to be. Remember that, and you’ll cook better food across the board.
Creamy Peanut Butter Eggs
Makes approximately 54 eggs
- 16 tablespoons (2 sticks) unsalted butter, room temperature, softened
- 2 ½ cups creamy peanut butter (NOT natural peanut butter, but something along the lines of Jif or Skippy)
- 5 cups confectioner’s sugar
- 1 ½ to 2 pounds good quality chocolate, chopped
Using an electric mixer, cream together the butter and peanut butter for one minute, or just until no visible lumps remain. Add 2-½ cups of the confectioners sugar and beat on low speed for 1 minute. (The sugar does not need to be thoroughly beat in at this point, because you’re just going to add more.) Add remaining confectioner’s sugar and beat on low for one to two minutes, or until just combined.
Using a tablespoon or small ice cream scoop, scoop filling and shape into egg shapes. Place shaped filling on a cookie sheet lined with parchment paper, cover with plastic wrap and place in refrigerator for two hours or in the freezer for 20 minutes.
Just before you’re ready to dip the eggs, melt chocolate in a glass bowl in the microwave. Heat at 50% power for one minute, then remove bowl from microwave and stir. Place bowl back into microwave and cook an additional minute at 50% power, remove bowl and stir. Repeat at 30-second intervals until the chocolate is completely melted. Do not overcook. You can also use a double boiler if you’re so inclined.
Remove half of your egg shapes from refrigerator or freezer, keeping the remaining eggs cold while you work with the first batch.
Using a fork, rest the egg on the tines of the fork; do not spear the egg. Dip the egg shape into the melted chocolate, taking care not to let any water mix in with the chocolate, then tap the fork on the side of the bowl to shake off the extra chocolate from the egg. Gently place the chocolate-coated egg on a baking sheet covered with parchment, using another fork or a skewer to slide the egg off the fork. Repeat until all eggs are coated.
Store in refrigerator and hand out only to those folks you really, really like. For everyone else, there’s always Reese’s.