Monday, April 2, 2012

Chocolate Peanut Butter Easter Eggs

There's something about baking with a theme that is fun, and holiday themed desserts have a very short lifespan (okay, fine...except Christmas). Since Easter is next weekend I wanted to take advantage and make small Easter themed treats that I could bring over my friend's house. There were only going to be 4 or 5 of us, so I didn't want to make a bunch of cupcakes or cookies that I would run the risk of being sent home with. I mean, I love leftover sweets, but there are only so many a girl can eat in a day...even me.

Candy is great b/c you can make it any quantity you desire and it generally lasts longer than other desserts. I made 14 small eggs, but you could easily make more (or less, but they keep for awhile in the fridge and once you taste them you will wish you had made more). They are like peanut butter cups, but much better.

I like to mix chocolates together - I think it creates a deeper flavor, but you could just use all semi-sweet or milk chocolate. Keep in mind the better the quality of chocolate the better your candies will taste. For the decoration I just used "snowflake" decor sprinkles that I already had and picked out all of the spring colors and just used those. There are lots of other fun options though...pastel sprinkles, sugar, mini nonpareils, small candies etc. You could even melt and dye some white chocolate and drizzle it on top!

Chocolate Peanut Butter Easter Eggs

How I did it

2 1/2 tablespoons butter - softened
1/2 cup creamy peanut butter
1 1/8 cups powdered sugar
3/4 cup coconut flakes
1/8 cup 60% cacao chips
1/4 cup semi-sweet chips
3/4 cup milk chocolate chips
pastel colored sprinkles or decorative candies

1. In a small to medium sized bowl, beat butter and peanut butter together until lightened and creamy. Slowly add in 1 cup of the powdered sugar. Once well combined stir in coconut flakes.

2. Place the peanut butter mixture on a surface lightly covered with powered sugar. Work in more powdered sugar as needed to be able to work with the mixture. Form into about 14 egg shaped balls and place on a cookie sheet in the freezer.

3. After about 30 minutes, with the peanut butter eggs still in the freezer, prepare a second cookie sheet with a piece of parchment paper and set next to the stove. Melt the chocolate in a double boiler. Make sure the water is not boiling too heavily and you do not get any water or steam into your chocolate. Once melted and creamy take one egg out the freezer at a time and dunk and full coat in the chocolate. Remove with a fork and gently set on the parchment paper. Immediately sprinkle with your desired decorative candy topping. Repeat for all eggs and return to freezer to harden (about 30 minutes). Store in a container in the fridge and take out only when serving.

1 comment:

The Mom said...

Are some coming with you this weekend?