Recipe and instructions for chocolate peanut butter eggs are at the bottom of the post.
Here we were easter morning, and I was trying to get Miss A to wear the bunny ears. She laughed at me instead.
The kiddos had a blast this year. We don’t go all crazy with candy or chocolate. Each child gets a prize egg and a few homemade goodies. I only bought jelly beans (natural dyes and real sugar) from Earth Fare and Yummy Earth brand lollipops. Their baskets were filled with books.
Chocolate Peanut Butter Eggs
To make these eggs – year round! – all you need are three things. Chocolate (milk or dark work/taste best), peanut butter, and powdered sugar. They take less than 10 minutes to make, and taste 100 times better than buying the chemical laden ones.
This recipe was inspired by Chocolate Covered Katie, but I found I wanted something that would store easier, and use common ingredients.
- 1/4 – 1/2 pound of good milk chocolate (I use Trader Joe’s Brand)
- 1/4 cup of natural peanut butter (I used Skippy Natural)
- 1/4 cup powdered sugar (could substitute powdered stevia too)
In a bowl take equal parts of powdered sugar and peanut butter. Mix until well blended, and set aside. Melt chocolate in a double boiler, or in your microwave. Roll your peanut butter mixture into balls, or ovals if using a candy mold (I did). Dip the mixture into chocolate, and set aside to cool.
If you prefer to use a mold, pour some chocolate in and set aside till it cools a bit. Next lay your peanut butter ball/oval on top. Pour chocolate over it to cover, and set aside to cool.
You can pick up molds in most craft stores, but I found them to be very, very flimsy. I purchased mine off of amazon for under $3. I figure if I can get years use out of them then they are worth it. The cost for 1 lb of good chocolate is less than one bag of name brand candy too!
Have you ever made your own candies or chocolates?