Saturday, April 11, 2015

Making peanut butter eggs




I know Easter is past now, but I have had several requests for the recipe I used to make our peanut butter eggs so I thought I'd go ahead and share it here. You can always make peanut butter balls or reese cup shapes and have them any time of year really... Or you can just file this recipe away in your mind til next Easter. :) Up to you. :)

 16 oz confectioners sugar
1 cup creamy peanut butter
1/4 cup melted butter
1 tbsp. milk
8 oz semi-sweet chocolate 
1 tbsp. shortening
Beat together powdered sugar, peanut butter and butter. Add in milk if needed to get mixture to stick together and be slightly creamy. (I needed about 3 tbsp. milk, just add what you need but you don't want it to get to soft. It should be like a sticky firm dough.) Form into egg shapes (I made 16 but you can make them bigger or small, doesn't matter) and place on cookie sheet. Freeze for one hour. After an hour melt chocolate and shortening in microwave, stirring every 30 seconds until smooth and melted. Dip frozen peanut butter eggs into chocolate until covered, then lay on parchment paper to harden. Enjoy. :) 
Little hands kept reaching in while I was taking my pictures :) 





2 comments:

  1. Cant wait to try these:) Thanks Jess!!

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