Yesterday a friend called while she was grocery shopping and asked for my peanut butter egg recipe. I’m glad she did. I completely forgot about them! That’s usually how I roll. I remember Easter Day that I wanted to make peanut butter eggs but by that time, I’m a bit late. So this year I made them a whole 2 days ahead of time. I was on the ball thanks to Jennica!
I love these eggs. I can’t brag up their health benefits but popping a few of these certainly won’t hurt ya. In fact, I bet they’ll put a smile on your face. Happy Easter everyone!
Adapted from my friend Elise’s recipe
1 cup (8 oz) salted butter
1/2 cup (4 oz) cream cheese
1 1/8 cups (10 1/8 oz) natural peanut butter
1 t vanilla extract
5 cups (about 1 1/4 pounds) powdered sugar
1 to 1 1/2 pounds melting chocolate (dark, milk, etc)
Cream the butter and cream cheese until fluffy. Beat in the peanut butter and vanilla and then gradually add the powdered sugar until it is well incorporated. Refrigerate the “dough” for several hours. Form into 1-inch balls or eggs and set on a cookie sheet. Freeze the balls for a couple hours. You want them frozen all the way through.
When balls are frozen, melt the chocolate in the microwave or using a double boiler, stirring often to ensure even melting. Dip the frozen peanut butter balls in the chocolate, one at a time, using 2 forks. Set them on a wax paper lined cookie sheet and refrigerate or freeze until set. Store in the refrigerator for freezer.
Yield: about 70 small balls or eggs