Monday, March 19, 2012

Homemade Chocolate Peanut Butter Eggs *Mmmm*

Chocolate Easter Eggs have been a tradition in our family for years!  These are SOOO rich that it's hard to eat a whole one yourself... but yes, I have eaten many by myself over the years *hangs head in shame*.

There's no recipe needed and you can always use muffin tins if you don't have egg pans.  You could also make the filling, shape it, freeze it and dip it in the melted chocolate... possiblities are endless for this fun Easter treat!

I found a set of three metal Wilton egg pans at a yard sale a while back for $2. I'm not even sure they're molds, they're probably cake pans and sometimes I make muffins in them because they're easy for kids to just pick up and eat, but they sure work for molds.

Metal molds are a bit tougher to unmold than plastic and these are quite large. You have to be really patient and wait for them to be ready.  Last year I had one stubborn chocolate egg that REFUSED to come out.  All his friends were out on the plate and he just WOULDN'T come out (I've noticed whenever an object becomes difficult I start to refer to it as a "he"... Hmmm).  I froze it and beat it and pried it and everything else and in the end he never did come out.  I got a knife and scraped and scraped and the filling came out, (which I promptly ate to show it who's boss!) but the chocolate had to be melted out.  What a crazy stubborn egg!

To make these eggs, the first thing you want to do is melt some chocolate chips in the microwave with just a bit of oil and stir until smooth.

Put a spoonful of melted chocolate into each egg cup and spread until the cup is all covered. Place in the freezer for a couple of minutes until hard.

Meanwhile mix semi-equal amounts of peanut butter and powdered sugar in a ziplock bag squishing it together until blended and smooth. I never measure, I just dump some peanut butter and powdered sugar in the bag and squish.

Pull the eggs out of the freezer and add another layer of chocolate. Pop back in the freezer. It will only take a minute this time to set since they're already so cold.

Fill the cups with the peanut butter mixture. If you run out, just mix more :)

Spread chocolate over the top to completely cover the peanut butter. Place back in the freezer for 10 minutes or so.

Once you think they're ready, turn upside-down onto wax paper and tap to remove. If they don't come out easily, place back in the freezer for 10 more minutes. I hate waiting for them, but it's necessary to remove them. Sometimes half-way through removing them you'll have to put them back in the freezer for a couple of minutes to freeze again since they warm up quickly.

Garnish with melted white chocolate or peanut butter chips.  I also like to go to a local candy factory we have and buy little flowers or other things to adorn the eggs as well.  I can buy a 100 pack of little flowers for like $1.  You simply attach them with melted chocolate.

A good alternative if you don't own egg molds is to use mini muffin tins or muffin tins OR make the filling, refrigerate it and form it into egg shapes then dip them into melted chocolate.


Cat Nap Inn Primitives said...

oh Choclate and peanut favorite combination..yummm!!! and a nice glass of milk to go with it..thanks for sharing.;)

JLM said...

oh, yummy!!! I am so doing this with my kiddos. A new tradition for our first Easter as a new family - I can't wait! Thank you so much for posting this.