Chocolate Peanut Butter Easter Eggs
 
Prep time
Total time
 
Rich, creamy peanut butter eggs covered in deep, dark chocolate. (Or, milk chocolate, if you swing that way.)
Author:
Recipe type: Snack
Serves: 7 doz
Ingredients
  • 28 oz. Natural peanut butter
  • 3.5 oz Rice Mallow (marshmallow whip made with rice, not corn)
  • 1 cup butter, at room temperature
  • 1 tsp. real vanilla
  • 1 lb. 10x sugar
  • -
  • 24 oz. Semi-sweet chocolate, either chips or chopped into small pieces
  • 2-3 Tbls. Refined coconut oil*
Instructions
  1. Combine the first four ingredients in the bowl of a stand mixer. Mix well.
  2. Add sugar in several additions, mixing thoroughly after each.
  3. With a small scoop or a teaspoon, scoop 1 ½ Tbls. into your hand, roll and form an egg shape.
  4. Place onto a parchment-lined sheet pan.
  5. Continue with the remainder of dough.
  6. This will make between 6-8 dozen depending on size.
  7. Once all eggs are shaped, chill overnight or for at least 4 hours.
  8. -
  9. When you’re ready to coat the eggs, melt the chocolate and coconut oil in the microwave or overtop of a double boiler until smooth.
  10. Prepare another sheet pan (or 3 because they’ll take up more space once coated) with parchment for the coated eggs.
  11. Remove a dozen eggs at a time and carefully roll in melted chocolate using a fork or two. Keep the remainder cold to ensure they are solid when dipped.
  12. Place each egg onto the prepared parchment.
  13. Continue with remaining eggs.
  14. Chill in refrigerator until ready to serve.
  15. -
  16. *Because I do not use paraffin wax in my chocolate, these do not keep well at room temperature. They should be kept cool. But, at least I know I’m not eating a petroleum product!
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/chocolate-peanut-butter-easter-eggs/