Chocolate Easter Candy: Peanut Butter Eggs

Summary

Yield
Servings
Prep time10 minutes

Description

Warning: Once you make this chocolate Easter candy you won't ever be satisfied with store-bought peanut butter eggs. I like to make them in two batches (make the filling and shape/chill first -- then dip in chocolate later). This recipe makes about 80 medium-size eggs, each one about 90 calories.

Ingredients

8ozcream cheese
1⁄4cbutter (1 stick)
1 1⁄4cpeanut butter
1 1⁄2tvanilla
1⁄2tsalt
2lbconfectioner's sugar
3lbchocolate, milk or dark -- your choice (we used the easy-melt wafers)

Notes

If you have extra melted dipping chocolate leftover, don't throw it away! Line a small 9x9-inch cake pan with plastic wrap and pour the chocolate in, spreading it to the corners. After it cools and hardens, break into chunks to use in another recipe calling for chocolate.

Instructions

  1. Using an electric mixer, beat the cream cheese and butter together until creamy. Add peanut butter, vanilla, and salt, continuing to mix until smooth.
  2. With mixer on low speed, add confectioner's sugar 2 cups at a time, mixing after each addition until all the sugar is totally mixed in.
  3. Roll into egg shapes and place on a wax paper covered tray. If you have an hour or two until you want to finish 'em, place in the refrigerator to chill. If you'd like to do the chocolate dipping sooner, place them in the freezer for 20 to 30 minutes. (Chilling helps the peanut butter dough 'firm up' to make dipping easier.)

To dip in chocolate:

  • Melt chocolate wafers according to directions, in a large microwavable bowl OR double boiler. (Be sure not to overheat so that the chocolate separates and becomes grainy.) When chocolate is melted, remove eggs from fridge or freezer and set tray next to chocolate.
  • Spear each egg on a toothpick (extra-long ones work great), and dip in chocolate, completely submerging the egg until all the peanut butter is coated with luscious chocolate. Lift out, letting extra chocolate drip off the side of the egg and set back onto the tray to harden and cool.
  • Continue dipping until all eggs are coated. I like to store these in a covered container in the fridge for the next week or so (believe me, they won't last long!).
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