Chocolate Peanut Butter Easter Eggs
If you like Reese’s peanut butter cups, you’ll love these chocolate coated peanut butter eggs that are perfect for Easter.
In Poland, Easter is a big deal, the majority of people here being Catholic. There is always a huge celebration that lasts for several days. I’m not too much of an expert on the festivities and works of the holiday, but I love to see the wave of eggs, lights and baskets filled with sugar lambs that surge over the grocery stores. Most events take place near the church, but often, especially in the markets, you can see Easter’s influence upon the stalls.
The Monday that follows is called “Wet Monday” in English, where people throw water at each other from these little squirt guns. When I moved here, I was excited because the traditions somewhat resembled what we had celebrated in India, Holi. But now, I mostly overlook all these holidays and festivities. Making a video on how to make peanut butter eggs has somewhat reignited my Easter celebration spirit. While these aren’t traditional to Poland, they are colorful, chocolate-covered and delicious. I love peanut butter cups, so I naturally love this recipe as well.
When making these eggs, I like to use smooth peanut butter, but crunchy would work fine too. The cookie crumbs add a certain depth to the peanut butter filling and balance out the intense sweetness of the sugar. In terms of the chocolate, I always add a little bit of oil or shortening when using it for dipping, because it thins it out slightly, without affecting the taste of texture of melted chocolate. This makes it a whole lot easier for dipping. Decorate these however you would like, I keep it simple with sprinkles. I collaborated with Rachel from Kawaii Sweet World on Youtube, who made some awesome Easter egg petit fours. She is my age and her channel is full of awesome decorating and how-to dessert videos- mindblowingly brilliant. Hope you enjoy our Easter egg recipes!
- ¼ cup unsalted butter, melted
- ½ cup peanut butter
- 1 cup confectioners’ sugar
- 1 cup plain cookies such as graham crackers or digestive biscuits
- 250 g chocolate of your choice (I use a combination of milk and dark)
- 1 tbsp vegetable/canola oil
- Sprinkles for topping
- Place the cookies into a food processor and blitz until the mixture resembles wet sand. You can alternatively place them into a Ziplock bag and pound with a rolling pin. Set the mixture aside.
- In a medium sized bowl, blend together the butter and peanut butter. A
- dd the sugar, and continue to mix.
- Finally, stir in the cookie crumbs: The mixture should form a soft dough, I suggest working it with your hands.
- Roll 2 Tbsp of the mixture into an oval/egg shape and place on a parchment lined baking tray, around 1-2 cm apart. You can continue to shape the eggs while they are on the sheet by pressing the sides in gently.
- Place the tray into the freezer for at least 30 minutes or until solidified
- In the meantime, melt the chocolate over 30 second increments in the microwave, stirring in between until smooth.
- Add the oil to the chocolate and stir vigorously to combine. Make sure the chocolate is at room temperature- or just slightly warm before dipping the eggs in.
- Using two forks, dip the peanut butter mounds into the chocolate, tapping the fork on the side of the bowl to get rid of any excess. Make sure the egg is coated completely.
- To make marbled eggs, add some white chocolate to the melted semi-sweet chocolate (don’t stir the chocolates!), then dip the egg and the result will be a black-and-white swirl.
- Place the chocolate covered egg back onto the parchment lined sheet and top with sprinkles.
- Let the chocolate solidify completely on the eggs before serving.
- These keep well in the refrigerator or at room temperature, and would last up to two weeks chilled.
loosely adapted from allrecipes