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Ingredient
Chocolate-Covered Peanut Butter Easter Eggs 🐣
Introduce
Chef :
Chris GanChocolate-Covered Peanut Butter Easter Eggs 🐣
Peanut butter cups are one of my family’s favorite candies. Making them from scratch was both easy and fun (even if it was a little messy!). Most importantly, it was something that my 5 year old daughter and I could do together. The chocolate all over my kitchen was worth it. 😆
Ingredient
Food ration :
Makes 17 servingsCooking time :
Prep time: 3 hours
1/2 cup
creamy peanut butter
3 Tablespoons
unsalted butter, at room temperature
1 cup
powdered sugar
1 teaspoon
vanilla extract
1/4 teaspoon
kosher salt
Cooking instructions
* Step 1
Assemble the ingredients.
Ensure that the butter is at room temperature.
* Step 2
Place the graham crackers in a large plastic bag and smash them using a mallet or a rolling pin. Very finely crushed crumbs will yield a better texture in the filling.
* Step 3
Place the butter into a bowl and beat with a hand mixer at medium speed until creamy.
* Step 4
Scrape the bowl, add the peanut butter, and beat again with the hand mixer until the mixture is smooth and a little bit lighter.
* Step 5
Add the powdered sugar and mix it in at low speed. Add the vanilla, kosher salt, and graham cracker crumbs, and mix again at low speed until everything is well blended.
* Step 6
Cover the peanut butter filling and place in the refrigerator for at least an hour. Chilling it will make it easier to work with.
* Step 7
Line a cookie tray with parchment paper. Form rounded tablespoons of the filling into egg shapes, replace them onto the parchment paper. Cover the tray with plastic wrap, and place in the freezer for at least 30 minutes.
* Step 8
Melt the chocolate. I used a microwave for this step, but you could use a double boiler if you wish.
* Step 9
Working with one “egg” at a time, dip it into the chocolate and remove it using two forks. Transfer the dipped “egg” to a parchment paper-lined cookie sheet.
* Step 10
If desired, decorate using sprinkles.
Store the eggs in the refrigerator in a covered container for up to one week. Or, you can freeze them for up to a month.
* Step 11
Please note that the sprinkles may melt a little or spread, so be sure to enjoy the decorated ones first.
* Step 12
Notes:
Use a chocolate that is suitable for melting. Ghirardelli‘s baking chocolate works well in this case, and I chose 60% cacao for these peanut butter cups.
In a pinch, chocolate chips will work, but the chocolate tends to be thicker and clumps a little more.
Note: if there is a photo you can click to enlarge it
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