How to Make Chocolate Covered Peanut Butter Eggs

Popular culture has taught us that chocolate and peanut butter is a fabulous combination. Not that we couldn't figure that one out on our own; after all, not many flavors naturally complement each other as well as chocolate and peanut butter. For this reason, each Easter season the store shelves fill up with chocolate peanut butter eggs, and America responds by swiftly clearing those shelves. But there's no reason to wait until spring for your chocolate and peanut butter egg indulgence. Take matters into your own hands.

Things You'll Need

• Microwave-safe bowl
• 2 cups milk or dark chocolate chips
• Small pastry brush
• Egg-shaped candy molds
• Small spoon
• 1 1/2 cups confectioner's sugar
• 1 cup smooth peanut butter
• 1/4 cup melted butter

Instructions

Peanut Butter Filling

1. Combine 1 cup confectioner's sugar with 1 cup smooth peanut butter. Mix well.

2. Add 1/4 cup melted butter, a little at a time, as you continue to mix the peanut butter filling. Mix until thoroughly combined.

3. Add additional confectioner's sugar as needed. The filling should have the same consistency as that found in store-bought peanut butter cups.

Making the Eggs

1. Pour 2 cups milk or dark chocolate chips into a microwave-safe bowl. Heat on high for 30 seconds. Stir the chocolate. Repeat until the chocolate is smooth and completely melted.

2. Paint a solid layer of melted chocolate over the bottom and sides of your egg-shaped candy molds using a small pastry brush. Place the molds in the freezer for 2 to 3 minutes or until the chocolate has hardened.

3. Repeat Step 2. This will create a nice solid layer of chocolate for your eggs. Make sure there are no unpainted spaces on your molds.

4. Place a small ball of peanut butter filling in each chocolate shell. Gently press the filling with your finger so that it fills the shell. Leave a very small space at the top of the molds to fill in with chocolate.

5. Spoon a little melted chocolate on top of the peanut butter filling. Spread the chocolate to the edges of each molded egg, but do not allow it to overflow.

6. Place the molds back in the freezer for 10 to 15 minutes or until you can press your finger into the chocolate without disturbing it. Remove the eggs from the freezer and gently pop them from the molds. Store in an airtight container.

Tips & Warnings

• Candy molds may be purchased at craft stores, baking supply stores or on the Internet.

References

• Chocolate Peanut Butter Eggs
• Homemade Easter Eggs
• Peanut Butter Fondant

Resources

• The Art of Candy Making Explained
• Candy Making and Molding Tips
• Chocolate Candy Recipes