I made some peanut butter eggs this weekend with
my girl, Ana.
She loves to cook and bake.
The recipe we used was easy and the eggs came out great!
I would recommend adding this sweet treat
to your Easter menu.
The recipe calls for:
3 Cups powdered sugar
1 1/2 Cups creamy or crunchy peanut butter (I used creamy)
1/4 cup butter or margarine, melted
2 Tablespoons milk
1-2 bags milk chocolate chips (11 oz. each), divided (I used
about three bags myself…a mix of
milk and dark chocolate)
2 Tablespoons shortening or vegetable oil (I used oil)
And here is the process…
Hand mix powdered sugar, peanut butter and butter
together. The dough will be crumbly. Add two tablespoons
of milk and continue to beat together.
Did I say find a cute helper?
Well, that makes the cooking more fun!
Roll the dough into small balls. You can see below that we weren’t aiming for perfection. I find an inch size ball to be about right. You can really make them to your liking. If you want a fist-sized peanut butter egg, then go for it. Who am I to stop you?
Those are nice looking dough balls.
Now, put the balls into the freezer for at least an hour.
When ready to dip, melt a bag of milk chocolate chips with
one tablespoon of shortening or vegetable oil over the stove
on low heat. You can add more oil and shortening as needed
to keep the chocolate thin and dippable.
Dip each egg, covering completely, and place on wax paper
I just threw the balls into the pan and rolled them around a
bit and then took them out with a spoon.
I am such a fancy cook.
If you need more chocolate, melt more as you go.
I made a double batch so I got a ton of eggs from this recipe.
Much to my husband’s demise.
There will be gawkers.
Be prepared to resist their attempts to manipulate you into giving them just a little taste.
Use help when offered.
Never turn away someone wishing to ease your burden.
Over and over.
And over again.
You can always freeze them for later if you want.
copyright 2010 Embracing Change at yourblogname.blogspot.com