3-Ingredient Chocolate-Covered Peanut Butter Eggs
As a grown-up, I get to make a version of one of my favorite childhood candy that tastes even better. Plus, it only requires three ingredients, comes together in 20 minutes, and is fun to make with kiddos.
- 1 cup (115 g) powdered sugar
- 0.75 cup (190 g) natural no-sugar-added peanut butter (the kind that you have to stir before using)
- 6 Ounce (170 g) couverture chocolate (I used Chocoley, half milk chocolate and half semisweet chocolate), melted in the microwave or double boiler
- Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.
- Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.
- Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.
- Dip each peanut butter egg into the melted chocolate and place it on a wire rack to let the excess chocolate drip off; let the chocolate harden before removing.
- Store in an airtight container at cool room temperature or refrigerated for up to 1 week.
For the full post, visit An Edible Mosaic.