Peanut Butter Eggs

I love making desserts. At some dinners I attend, the dessert is the main attraction. Did I also mention I love eating dessert?

My brother-in-law is one of those guys with a sweet tooth. For his 40th birthday, I gave him 39 chocolate bars with a pack of 40 flossers. I had to show the kids that you have to eat chocolate responsibly.

When Mr. Brother-in-Law’s son told me to “make something nice” for his bar-mitzvah, I couldn’t resist his request. I wanted to fill my big freezer with treats for him.

Well, three months of maternity leave came and went. I made zero (0!) treats for the bar-mitzvah. If I was going to make something, it had to be easy, and it had to be fast.

Behold, Peanut Butter Eggs. Everything that my nephew wants: peanut butter, chocolate, and frozen (it’s still hot in October).

shaped-eggs

All shaped and ready to freeze!

Peanut Butter Eggs

4c. powdered sugar
1 1/2c. peanut butter (Do not use natural)
1/4c. margarine or coconut oil, melted
2-3 Tbsp. water, as needed
2 1/2c. chocolate chips (I used 2c. 60% chocolate chips and it was just enough)
2 Tbsp. coconut oil

-If your powdered sugar is clumpy, make sure to sift it first.
-In a good-sized bowl, mix p. sugar, p. butter, and marg/coconut oil. Add water one Tbsp. at a time until it becomes a nice, workable dough–like play-doh. It might be a little crumbly.
-Form your dough into egg shapes. I like to work my dough. I make sure it’s mixed and shmushed nicely before I make the shapes.
-Freeze 1+ hours.
-Melt your chocolate chips with coconut oil using your preferred method: microwave, double boiler, or carefully watching it on the stove. Dip one half of your eggs in chocolate. Freeze about 10 minutes, them dip the other half.
-If you want, use your leftover chocolate to drizzle the top of your eggs.

Enjoy!

Peanut-Butter-Eggs

 

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