This is my classic Easter candy favorite. It is, in my opinion, better than Reese’s. Often made by grandmothers and sold by church youth groups, now you, too, can make this tasty treat!
This is one of those recipes that doesn’t really have a recipe. Here is a picture of the ingredients:
So, you’ll need 2 sticks of butter, at least 1 lb. of powdered sugar (I used all of the open bag and part of the new one), and at least 1 18 oz jar of peanut butter, preferably creamy (I exceeded this amount and probably put another half jar in). You can also add a splash of vanilla, if you’d like, but I omitted that.
So, begin with butter and peanut butter and blend together until you don’t have any sections that are just butter or peanut butter. Add powdered sugar, also called confectioner’s sugar, until the dough reaches a consistency that can be shaped with the hands. You may have to finish mixing the dough with your hands, which, of course, you washed before beginning this process (we all wash our hands quite well and quite often, these days). It’s also ok to take a taste test. Does the flavor taste good to you? I had to go and add more peanut butter until it did. Then I had to add more powdered sugar until the consistency was corrected. It’s a process. You’ve eaten peanut butter eggs before–you’ll know when the taste is right.
Once your dough is ready, shape it into eggs that seem like they would be a portion you’d want to eat in one sitting. I suppose it could be a giant egg, if you really wanted it to. Put the eggs on a baking sheet lined with waxed paper. I ended up making about a sheet and a half of eggs. Then refrigerate the eggs for a few hours or overnight. I did this dough portion at midnight, of course, and coated them with chocolate the next afternoon.
Then, you’ll need chocolate. I suggest melting chocolate chips in a double boiler. I prefer darker chocolate, rather than milk chocolate, but had only semi-sweet in the pantry, so I went with that. I used about a bag and a half of chips. A double boiler will allow the chocolate to melt without scorching. I inherited my double boiler from my grandmother. If you are melting chips in a microwave, make sure to use small bursts of heat, like 30 second intervals, with stirring in between.
Then, carefully dip the eggs into the melted chocolate, turning to coat. Drizzle chocolate over any areas that you might have missed. This is another reason for the waxed paper–the chocolate will be easier to remove from waxed paper. Once all of the eggs are coated, you can spoon any remaining chocolate onto the waxed paper and add sprinkles to make treats. (I had no remaining chocolate). Refrigerate the eggs until the chocolate cools and hardens.
Depending on where you live, you might choose for the eggs to stay in the refrigerator to avoid melting chocolate. I sometimes remove the eggs from waxed papers and store in a tin in the fridge.
Hungry Like the Wolfe 