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Peanut Butter Eggs
Tested by Imperial Sugar
Chef Eddy Recipe
Peanut Butter Eggs
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You’ll never go back to store-bought candy once you’ve made these scrumptious peanut butter eggs from scratch. High-quality chocolate and smooth and creamy peanut butter swirl together in this delicious treat that melts in your mouth. Fun for Easter or any time of the year.

Prep time
0:55
Yield
About 24, 1 1/2 inch peanut butter eggs
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Peanut Butter Eggs
Confectioners Powdered Sugar
Prep time :
0:55
Yield :
About 24, 1 1/2 inch peanut butter eggs

INGREDIENTS

  • 2 cups peanut butter, smooth
  • 1/4 cup (1/2 stick) unsalted butter, soft
  • 1 teaspoon vanilla extract
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 pound (16 oz.) best quality chocolate or chocolate candy coating for dipping*

DIRECTIONS

  1. In a large bowl, mix peanut butter and soft butter until smooth. Add vanilla and 1/2 of powdered sugar and blend well. Add remaining powdered sugar and mix until smooth.
  2. Some peanut butter brands may be a little “drier” and it may be necessary to add a little more peanut butter. The consistency of batter should be very firm and hold its shape perfectly when formed into eggs.
  3. Shape batter into eggs and place on parchment or wax lined cookie sheets. Set aside.
  4. Use tempered chocolate or melt candy coating over a bowl of barely simmering water until melted.
  5. To create stability and make it easier to dip the eggs in chocolate, dip bottom of eggs first in chocolate and place on parchment or wax paper.
  6. Using a fork, pierce bottom of egg and dip in chocolate, coating evenly. Place eggs on parchment or wax paper to harden completely. 
  7. Decorate as desired.

IMPERIAL SUGAR INSIGHT

*The difference between real chocolate and candy coating is that real chocolate is made with natural fat from cocoa bean. Real chocolate melts below body temperature and thus melts in the mouth. Candy coating is not made with 100% cocoa butter and is the reason why this product cannot be named chocolate.

Traditionally hydrogenated fat is used in candy coating which is often described as feeling waxy in the mouth. The disadvantage of working with real chocolate is that it requires attention to detail. If not, the chocolate may not set properly and be crisp. Candy coating can simply be melted and be used and will always harden. For working or tempering chocolate visit http://www.eddyvandammeusa.com/2009/09/tempering-chocolate/.

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