Every year at Easter time, my Nana makes her beloved peanut butter eggs. Note to everyone reading, think Reese’s eggs, not real eggs! These delicious chocolate candies give my family and friends such pleasure they ask for them every year. This year, having been the first that I was unable to go home for Easter, I had to make them myself. Nana was pleased when I called to beg her for her recipe-thankful that someone would be continuing her peanut buttery legacy amongst other delicious recipes. When I heard the ingredients, I thought, self, never ever reveal because they contain everything bad for you. Then I thought, well a. It’s Easter, and b. who doesn’t eat delicious, bad for you candy at Easter time? I mean, isn’t the point of the Easter bunny to deliver delectable morsels (or giant) sized, candy crème filled chocolate covered goodness? That’s why I always loved the Easter bunny, and had 4 cavities as a child J.
To make the eggs, first put on a brave face and know that one egg really won’t kill you. I have had at least 8 in the past week, and here I am blogging. First, combine all ingredients except for the powdered sugar. Then slowly add powdered sugar, amounting to 1.5 pounds, unless more is needed.
Shape the dough into eggs, and then refrigerate on parchment covered cookie sheets until firm. After the eggs have been cooled and set, start melting the chocolate using a double boiler-or my method of 2 pans that happen to fit on top of one another. Put in semi sweet chocolate, and a little bit of paraffin wax to make the chocolate smooth. Dip the eggs into the chocolate goodness using a toothpick or fork. Allow the chocolate to harden and cover holes in top from toothpick using a brush. Put eggs back into refrigerator to harden. Store for up to 3 weeks.
3 sticks of butter, softened
1.5 lbs powdered sugar
8 oz marshmallow fluff
8 oz peanut butter
Semi Sweet Chocolate and Paraffin Wax for coating
Combine the butter, fluff, and peanut butter. Slowly add in powdered sugar until the dough becomes cookie dough like. Shape the dough into egg like shapes and refrigerate on parchment paper covered cookie sheets until chilled. After the eggs are chilled, start a double boiler and put semi sweet chocolate (roughly 8-12oz) and a little bit of paraffin wax in top pan. Allow to melt and then dip eggs into chocolate. Chill eggs after coating in refrigerator, where they can be stored up to 3 weeks.