We have several recipes for homemade treats to fill anyone’s Easter basket on The Recipe site. This one for peanut butter eggs has to be one of our favorites.
This version comes from Dorette Snover, owner of C’est si Bon! Cooking School in Chapel Hill.
She wrote: “Growing up in Berks County, Pennsylvania Dutch Country, meant making these delicious – and synonymous with springtime – Easter treats. Many old-time recipes are a bit sketchy as to exact amounts of each ingredient, so let your palate be your guide.”
This recipe can be found on our new recipe site: nando.com/therecipe.
Chocolate-Covered Peanut Butter Easter Eggs
From Dorette Snover of C’est si Bon! Cooking School in Chapel Hill.
1 cup peanut butter, smooth or crunchy
1 1/2 sticks butter, softened
1 pound powdered sugar
1/2 teaspoon vanilla extract
12 ounces semi-sweet chocolate, chopped
1/4 cup toasted chopped peanuts
Mix peanut butter and softened butter in a medium mixing bowl using a hand mixer or in a standing mixer. Cream until smooth. Add powdered sugar and vanilla. It should come together to form a stiff dough. Knead if necessary to achieve a firmer consistency.
Use hands to mold dough into egg shapes and place on waxed paper-lined baking sheets. Refrigerate overnight uncovered, allowing to dry slightly.
Melt chocolate in the top of a double boiler over simmering water and stir until melted. (If you don’t have a double boiler, place the chocolate in a small glass or metal bowl and set on top of a small pan of simmering water.)
Dip peanut butter eggs in the chocolate using two forks, return to wax paper-lined cookie sheets. Sprinkle dipped eggs with chopped peanuts. Let harden and then wrap in brightly colored foil or place in festive cupcake liners.
Yield: 16-18 eggs.