The recipe you’ll find below is already soy-free, if using soy-free peanut butter. To Freeze: These eggs can be frozen in a freezer-safe container for up to 6-9 months.To Store: Place the eggs in an airtight container and leave at room temperature for up to 2 weeks.Leave the filling covered with a damp paper towel in the fridge until you are ready to dip in the chocolate. To use, be sure to let it sit at room temperature for 10-15 minutes to soften. To Prep-Ahead: The peanut butter mixture can be made up to 2-3 ahead of time.If there is, simply use it up by making some chocolate covered pretzels! Dip in melted chocolate. There will likely be leftover chocolate at the end. This will ensure smooth chocolate for every peanut butter egg. Place the bowl in the microwave for another 30-60 seconds. Repeat with another frozen peanut butter piece until all of the eggs are coated.Ībout halfway through the dipping process, reheat the chocolate. Set the egg on a wax-paper-lined tray to firm up. Scrape off any excess coating on the side of the bowl. Once it is fully coated, lift the egg out of the chocolate. Use the fork to pour additional chocolate over the top of the egg. Using a fork, place one frozen peanut butter egg into the chocolate. Be sure not to overheat the chocolate or it will scorch. Heat for 2 minutes, stopping every 30 seconds to stir. Add the chips to a medium-sized bowl that is microwave safe. When the eggs are almost done freezing, prepare the chocolate mixture. Put them in the freezer for 1-2 hours, or until firm. Place the egg-shaped peanut butter pieces onto baking sheets or plates lined with wax or parchment paper. It will take a little longer but it will turn out just as delicious! If you don’t have this shape, use a knife to cut egg outlines by hand. You want a small one, about 2-inches long (I used the smallest one in this batch.) Using an egg-shaped cookie cutter, make the cuts into your rolled mixture. Roll out the dough until it is about ½-inch thick. Lightly dust your surface with a small amount of powdered sugar. Once the mixture has chilled, it’s time to get to cutting. Mix until completely combined and smooth. The dough needs to be chilled so it will be stiff enough to handle. Be sure all of the ingredients are incorporated thoroughly so every bite is smooth and consistent.Ĭover the bowl with plastic wrap and place it in the fridge for 30 minutes. These will be mixed into the peanut butter filling and you will notice any large chunks.Ĭombine the processed graham crackers with the creamy peanut butter, powdered sugar, vanilla, and salt into a large bowl. Place the graham crackers in the bowl of the food processor. See the recipe card for more detailed ingredient amounts. The basic steps for making these Peanut Butter Eggs are easy to follow. Get a good quality kind for even better results. I used a mixture of semi-sweet and milk chocolate. Use ither milk, semi-sweet, or dark depending on your desired level of sweetness. This ingredient is optional and can be left out if your peanut butter is already salted. You can use regular or a gluten-free brand with similar results. A little goes a long way in giving the filling that subtle coarse texture. You can try subbing with other non-nutritive sweeteners, but make sure they are confectioners and not regular sugar. This ingredient is a must for both it’s texture and flavor. You can also sub cashew or almond butter. Just note that the texture may be a bit different. The natural kinds of peanut butter separate and are more liquidy, but they will work. A creamy, regular kind such as Jif is best to use. The simple ingredients you need to make this homemade Peanut Butter Eggs recipe include:
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