Easter calls for adorable candies and chocolate, and these Peanut Butter Chocolate Eggs are just the treat to delight young and old alike. It’s hard to believe it’s been seven years since I first made these with my oldest daughter. Little did I know then that this year I’d be making them with her daughter.
A Confection for the Easter Table
Easter and chocolate just go together, so I needed one chocolatey, candy-like confection for my Easter dinner dessert table. I found just the treat on a wonderful blog called Brown Eyed Baker recently: peanut butter eggs, coated in milk chocolate and sprinkled with colourful sugary embellishments.
You can tell they’re irresistible because it looks like the photographer took a bite out of one during the photo shoot!
Making Peanut Butter Chocolate Eggs
Jenn came over Thursday night to help me make these. They’re very easy to make, but we discovered that sculptors we are not! So, ours don’t look like eggs. After a couple of attempts at forming beautiful hen’s egg shapes, and given a late start, we decided we would just make more-or-less round (more like a suggestion of round) balls. I like to think of these as peanut butter chocolate quail eggs. (One of the kids suggested we call them bunny eggs.)
We also eschewed the idea of uniformity — after all, we are not a factory — and so our eggs vary somewhat in size. Regardless of geometrical considerations, Jenn and I had a lot of fun making these.
Just Look …
Just look at these little beauties! No one who sees them can help but exclaim at their total cuteness and reach out for one. And the taste … a filling that’s evocative of peanut butter cups, enrobed in rich milk chocolate. And the sugar stars just enhance their appeal. Mmmm, thank you, Easter Bunny!
Hmm, it seems that one has disappeared …
This recipe is lightly adapted from the Brown Eyed Baker blog.
- 1 cup creamy peanut butter (avoid oily natural versions)
- 1/4 cup butter
- 1/4 cup coconut sugar (or light brown sugar)
- 1-1/4 cups icing sugar
- 2 cups milk chocolate chips (12 oz)
- 2 tbsp coconut oil
- sprinkles or other decorative touches
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Heat the peanut butter, butter and brown sugar in a medium saucepan over medium heat, stirring constantly until completed melted and starting to bubble a little. Remove from heat. Add the icing sugar a 1/4 cup at a time, stirring until completely incorporated after each addition. Let cool in refrigerator until room temperature or a bit cooler.
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Scoop out rounded tablespoonfuls of the peanut butter mixture, roll into balls and place on a parchment paper-lined baking tray. You need to work quickly or the heat from your hands may make the mixture too soft. If you’re artistically inclined, form into egg shapes. Refrigerate for at least 30 minutes, until the mixture sets.
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Once the eggs are ready, melt the chocolate chips and coconut oil together. You can do this in the microwave at 50% power, 30 seconds at a time, stirring well after each time until completely melted. Or, use a heatproof bowl set over a pan of simmering water, stirring often until melted and combined.
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Dip one peanut butter “egg” at a time into the chocolate, flipping it with a fork until completely coated. Lift from the bowl with the fork, letting excess chocolate drip off before placing back on the tray. Sprinkle with any decorations you’re using, and return to the refrigerator until the chocolate is set, about 30 minutes. Store refrigerated in an air-tight container.
Looking for More Pretty Treats?
The Easter dessert table calls for an extra touch of prettiness … think lovely colours and pleasing shapes. Here are a few ideas: Chocolate Strawberry Ice Cream Cake with a constellation of decorative elements, festive Kermis Tarte with colourful jam fillings, and adorable Strawberry Chocolate Cupcakes.
First Published 2012 04 08
Republished 2019 04 08
