A Treat for Easter

Here’s the new recipe we tried this year – Chocolate Peanut Butter Eggs.

Because it’s just the two of us, and we’re also trying to limit sweets in our diet, I made a small batch. This made three large (from a 3 1/2″ cookie cutter) and three small eggs (about a 1 x 1 1/2″ ball). The original recipe didn’t give a yield, so hopefully this will help you decide how big a batch you want to try.

Happy Easter!

Peanut Butter Eggs

1/3 cup peanut butter
4 teaspoons butter
1 tablespoon brown sugar
dash salt
1/4 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup chocolate chips
1 teaspoon shortening

Combine the peanut butter, butter, brown sugar and salt in a small saucepan. Bring to a boil while stirring. Remove from heat; add vanilla. Stir in powdered sugar, a little at a time. Mixture may look crumbly. Cool on counter until able to handle.

Knead the dough until smooth, then roll out on parchment paper to 1/2" thickness. Cover and chill for 30 minutes.

Cut out egg shapes. Form "scraps" into mini eggs. Chill another 30 minutes, or until hard.

Melt chocolate and shortening together. Spoon over eggs until thoroughly covered. Place on parchment lined baking sheet and chill again until hardened. Store in refrigerator.

Updated 2021: We made these again this year and they're still delicious. We tried making bunny shaped ones; however, they were a bit too fragile for dipping, so next time we should stick with small oval-shaped ones.