Happy almost Easter!
I love holidays. Among many reasons, thematic food, festive decorations and family get-togethers are all prerequisites that make any holiday worth celebrating.
Chocolate peanut butter eggs are, in my family, as synonymous with Easter as jelly beans, cellophane grass and chocolate bunnies. I believe the recipe came from a coworker of my mom’s back in the 70s’ and she has been making them by the gross ever since.
Labor intensive they may be, but with two people the workload is (obviously) reduced. We doubled the recipe below, which, on its own, makes 5-6 dozen eggs, so the majority of my past Saturday was spent rolling, dipping and, uh, eating.
Hope your Easter weekend is filled with just as much sugar and chocolate!
CHOCOLATE PEANUT BUTTER EGGS
1 stick butter
8 ounces cream cheese
1 teaspoon vanilla
12 ounces peanut butter
2 pounds confectioners’ sugar
2 bags melting chocolate (dark or milk)
In a large bowl, cream together butter and cream cheese. Add vanilla and peanut butter, followed by confectioners’ sugar, and beat until smooth. Chill in refrigerator for at least one hour, until firm. Remove and shape dough into preferred size eggs. Place on parchment-lined baking trays and return to refrigerator for additional hour.
When ready to coat, melt chocolate over double broiler. Remove trays from fridge one-at-a-time and dip eggs into chocolate. Place back on parchment paper and allow to set. Once hard to the touch, remove from trays and store in refrigerator.