Chocolate Peanut Butter Easter Eggs

I’m going to keep this post short because if you’re here, you’re going to want to make these Chocolate Peanut Butter Easter Eggs immediately!

I can honestly say I’ve been making this recipe for at least 25 years. I got the original recipe from a friend that I worked with at an advertising agency. She made THE BEST peanut butter eggs! Of course, back in those days we made our PB Eggs with margarine and paraffin in the chocolate.

I know, horrors! I survived but I believe it was all those small, misunderstood choices that lead me down a poor health path.

See, when we eat things like that, our bodies really struggle to figure out what to do with it. Your liver, an organ that decides how to filter everything you eat, drink, smell and absorb into your skin, has to work overtime when we introduce substances that can’t easily be metabolized. I spent years introducing toxic substances into my body in various ways until I couldn’t any longer. My body eventually cried “Uncle!” and I came face to face with what I hadn’t ever realized I’d done.

That being said, I now make these eggs with much more responsible ingredients. I no longer use margarine or toxic seed oils. I no longer put petroleum-derived paraffin wax in my chocolate to make sure it’s stable at room temperature. I can keep my chocolate refrigerated – it’s cooler that way, anyway. 😉  I use chocolate that is soy-free. I also use natural peanut butter without any added oils or sugars. You’re going to add plenty of sugar in this recipe, you do not need extra high fructose corn syrup too.

And, let’s talk about marshmallow fluff. Ugh. This product, in any other instance, is not in my cupboard. Like everyone else, I used to use regular, corn-derived fluff. Then my niece was diagnosed with a corn allergy and also I didn’t want to use anything that was GMO so I found Ricemellow, obviously made with rice syrup instead of corn syrup. It’s a descent alternative to corn fluff. I just wouldn’t introduce it into your diet regularly. For me, it’s a treat only product.

I think I’ve pretty much given you my notes on this recipe in the commentary so, go forth and make eggs!

Chocolate Peanut Butter Easter Eggs

 

Author:

mrfarmersdaughter.com

Recipe type: Snack

Serves: 7 doz

Prep time: 1 hour

Total time: 1 hour

Print

 

Rich, creamy peanut butter eggs covered in deep, dark chocolate. (Or, milk chocolate, if you swing that way.)

Ingredients

• 28 oz. Natural peanut butter
• 3.5 oz Rice Mallow (marshmallow whip made with rice, not corn)
• 1 cup butter, at room temperature
• 1 tsp. real vanilla
• 1 lb. 10x sugar
• -
• 24 oz. Semi-sweet chocolate, either chips or chopped into small pieces
• 2-3 Tbls. Refined coconut oil*

Instructions

1. Combine the first four ingredients in the bowl of a stand mixer. Mix well.
2. Add sugar in several additions, mixing thoroughly after each.
3. With a small scoop or a teaspoon, scoop 1 ½ Tbls. into your hand, roll and form an egg shape.
4. Place onto a parchment-lined sheet pan.
5. Continue with the remainder of dough.
6. This will make between 6-8 dozen depending on size.
7. Once all eggs are shaped, chill overnight or for at least 4 hours.
8. -
9. When you’re ready to coat the eggs, melt the chocolate and coconut oil in the microwave or overtop of a double boiler until smooth.
10. Prepare another sheet pan (or 3 because they’ll take up more space once coated) with parchment for the coated eggs.
11. Remove a dozen eggs at a time and carefully roll in melted chocolate using a fork or two. Keep the remainder cold to ensure they are solid when dipped.
12. Place each egg onto the prepared parchment.
13. Continue with remaining eggs.
14. Chill in refrigerator until ready to serve.
15. -
16. *Because I do not use paraffin wax in my chocolate, these do not keep well at room temperature. They should be kept cool. But, at least I know I’m not eating a petroleum product!

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