Adapted from/inspired by Fountain Avenue Kitchen
Homemade peanut butter eggs that the kids will LOVE to help make! My nieces and nephews and I had a blast making these Easter treats. And all the kids and adults loved the results (especially the ones who participated in the fun).
My youngest niece and I shaped the peanut butter mixture into eggs, then I set them in the freezer to cool while the kids made a fort in the living room. Then they were hiding plastic eggs in the fort and sending their siblings in to find them. It was a little wild. Once that was done, it took a little cajoling to get them to clean up and put back all the couch cushions and fold up the blankets … anyway, the eggs had plenty of time to chill in the freezer.
The peanut butter filling is soft and gentle and lightly sweet. The chocolate coating is slightly softened, too (with peanut butter! Yeah!) so that it doesn’t crumble and fall apart when you take a bite. Sprinkles are optional, but the kids had so much fun decorating the eggs. My dad didn’t want any sprinkles, so we had to tell the kids to refrain from sprinkling ALL of the eggs (because sprinkles hurt Grampa’s teeth). The kids listened really well and tried to keep the sprinkles away from Grampa’s peanut butter eggs.
We used dark chocolate on most of our eggs, but also used some white chocolate melts for some of the eggs. And then, with the leftover chocolate, we made chocolate dipped pretzel rods with sprinkles. My youngest nephew was really good at drizzling the chocolate on the pretzels. I was SO impressed! … We did attempt a swirl of white and dark chocolate on a few of the eggs, but it wasn’t as striking as we’d hoped. Oh well. It still tastes good!
Happy spring, dear foodie friends! Whether you are inclined to celebrate the Easter holiday or not, go make some special spring memories with your family.
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Chocolate Peanut Butter Eggs
- Prep Time: 45 minutes
- Total Time: 1 hour 45 minutes
Ingredients
For the peanut butter filling:
- 1 cup natural creamy peanut butter
- 1/4 cup + 2 Tablespoons (3/8 cup) brown sugar
- 1/3 cup coconut flour
- 1/2 teaspoon vanilla
For the dipping:
- 1 1/2 cups good quality chocolate chips (I used Ghirardelli)
- 3 Tablespoons peanut butter
- and/or white candy melts or almond bark
- (Optional) candy sprinkles
Instructions
- Line a baking sheet with wax paper or a silicone baking mat. In a medium mixing bowl, mix together the peanut butter filling ingredients. Spray your hands with cooking spray and shape the mixture into eggs.
- Set the tray in the freezer until the eggs are frozen.
- When it’s time to dip the eggs, put the chocolate chips and peanut butter in a bowl and microwave on high for 1 1/2 minutes. Stir and stir and stir until the chocolate is all melted. If you have any chunks left, microwave for 30 seconds more.
- Line another baking sheet with wax paper or a silicone baking mat.
- Taking a small number of frozen eggs from the freezer at a time, dip the eggs in the melted chocolate, using a fork to gently turn them over, then lift and let some of the excess chocolate drip off into the bowl before setting on the newly prepared tray. If desired, sprinkle immediately before the chocolate sets.
- Set the eggs in a cool spot if you want the chocolate to set faster. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This post was shared at Full Plate Thursday and Home Matters.
