Saturday, March 23, 2013

Chocolate-Peanut Butter Eggs...from your Food Storage...a sweet Easter Treat!!

I look forward to Easter every year for many reasons.  Certainly the Resurrection is the primary reason.  The treats are secondary.  However, I find that I look for the Reeses Peanut Butter Eggs each year....they just are a favorite of mine!  

I came across several recipes to make your own copy-cat version....and I just had to try it.  Here is the "play-by-play" account.

I love this recipe because it is made from Food Storage Staples that I would think anyone would have on hand. For the filling, you need unsalted butter, Brown Sugar, Creamy Peanut Butter, and Powdered Sugar.

Put the above ingredients into a pan and combine on Medium Heat.  Take off the heat when the mixture begins to bubble.  

Place the pan on a a hot pad and get a 1/4 Cup measure for the Powdered Sugar.

Pour in 1/4 Cup of Powdered Sugar into the mixture.

Continue combining 1/4 Cup of powdered sugar until 1 and 1/4 Cups have been incorporated.

This is what it will look like when all the Powdered Sugar is incorporated.  Cool the mixture (I put mine in the Refrigerator).  When it is firm enough, roll out the dough on wax or parchment paper.

Use Powdered Sugar to dust the rolling pin if needed.  I used an Egg Cookie Cutter to cut the shapes out.s

I placed the 'eggs' on a cookie sheet lined with parchment paper.  I then put them into the Freezer while I made the chocolate mixture. This allows the peanut butter centers to become very hard.

Put the Chocolate chips and Shortening in a microwave bowl.  Place into the Microwave for 30 seconds at a time and stir.  Continue this until a smooth liquid chocolate is made.

Dip the frozen eggs into the chocolate.  Lift out of the chocolate with a fork.  Shake off the excess chocolate.  Push the egg off the fork on to Parchment paper with a spoon.

If the eggs soften, place the cookie sheet back into freezer for a few minutes and then continue the task.

How did they taste?  I had some of my adult children visiting.  Let's just say not all of them remained at our house.

Take-away points:

  • This is a delightful treat that is very simple to make.
  • I used Food Storage Staples exclusively to make these treats.
  • I think that the next time I make these,  I will take a little more time with the chocolate.   I may even use the microwave to melt it again intermittently as the Peanut Butter centers are so cold that the chocolate set up quickly in the bowl.

  • 1 Cup Creamy peanut Butter
  • 1/4 Cup Unsalted Butter
  • 1/4 Cup light Brown Sugar
  • 1 1/4 Cups Powdered Sugar
  • 2 Cups milk Chocolate Chips (or 12 ounces milk chocolate, chopped)
  • 2 Tablespoons Vegetable Shortening.

  1. Line a baking sheet with wax paper or parchment paper, set aside.
  2. IN a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat.  Heat until completely melted and starting to bubble a little, stirring constantly.  Remove from the heat.  add the powdered sugar and 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.  Set aside and let cool to room temperature.
  3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. (I used a cookie cutter).  Refrigerate to allow the peanut butter eggs to set, about 30 minutes.  
  4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-seconds increments, stirring after each, until completely melted.  One at a time, dip a peanut butter egg into the chocolate and using a fork, flip it over so it is completely covered.  Remove it from the bowl, letting any excess chocolate drip off.  Return it to the baking sheet, and repeat with all of the peanut butter eggs.  Sprinkle with decorations, if desired.  Return the chocolate covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes   Store in the refrigerator in an airtight container until ready to serve.  

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