Eat This: Chocolate covered Peanut Butter Eggs from Cakes by Nicola


After travelling to America I came to realise two things, 1) Americans are freakin' obsessed with the chocolate and peanut butter combo (Reece's Peanut Buttercups, anyone?) and 2) They have good reason to be as it all tastes absolutely delicious!

This leads me to believe that these chocolate covered peanut butter eggs from (more recipes here) would be absolutely to die for! The best bit is that the recipe is also gluten free so it can really be enjoyed by all.

Plus, with Easter creeping up on us quicker than ever, I feel like a few batches of these could come in handy. Noms.



(makes 50 eggs)

Chocolate covered Peanut Butter Eggs

4 cups of powdered sugar
1 1/2 cups of creamy peanut butter
1/4 pound of butter
3 cups of semi-sweet chocolate chips
2-3 tablespoons of milk
1 tablespoon of shortening


I used my mixer to combine the powdered sugar, butter and peanut butter.  I warmed up the butter and PB to help it combine easier, although the original recipe didn't say to do so.

Once those ingredients are combined, add the milk one tablespoon at a time until you reach a playdough type consistency.

Form the "dough" into egg shapes, place them on wax paper and put them in the freezer for about an hour (I only did 45 minutes because I was impatient). 

In the meantime, melt the chocolate chips.  I used a double broiler method, but you can also do it in the microwave.  Add 1 tablespoon of shortening to the chocolate chips.

Coat the peanut butter eggs in the chocolate.  I tossed mine into the chocolate and then scooped them out with a fork, allowing the excess chocolate to drip back into the pan.  Place them on the wax paper and once they are all done, place them in the freezer.

I ended up with over 50 eggs about 1 inch in length.  This was a LOT of eggs, so I think next time I will only make about 1/2 the amount.


Chocolate covered Peanut Butter Eggs from (more recipes here)



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