With Easter happening this weekend I wanted to make a fun treat, and given my love for chocolate and peanut butter, I thought this was a perfect idea! The greatest part of this treat is that it’s SO much easier to make than it looks, and it will surely impress! I think this may be a new Easter tradition!
I found the original recipe here and made just a few enhancements :-).
Yields 25 chocolate eggs
1 1/2 c. of peanut butter
4 oz. cream cheese
1/2 c. butter softened
1/2 tsp vanilla
3 1/2 cups powdered sugar
2 packages semi sweet chocolate chips
2 T. shortening
1 tsp. oil
1 package white chocolate chips
Cream peanut butter, cream cheese, and butter. Add vanilla. Mix in powdered sugar one cup at a time. This should form a pretty firm dough.
Cover a cookie sheet with wax paper and spray lightly with cooking spray. Shape the dough into small eggs (It should make about 25-35 depending on how big you make them). Place eggs on cookie sheet, cover with plastic wrap and freeze for a minimum of 1 hour.
Prepare chocolate by microwaving chips, shortening, and oil in 30 second increments. Every 30 seconds remove chocolate from the microwave and stir. Continue until chocolate is fully melted and slightly runny.
Dipping the Eggs in Chocolate:
Stick a toothpick in an egg and tip/roll it in the melted chocolate. Let the excess chocolate drip off and place the egg on wax paper. If the eggs start to soften too much and cant be held up by the toothpick, return them to the freezer for a few minutes and repeat the process. Once all eggs are covered, return to freezer for 10-15 minutes.
Melt white chocolate chips in a small plastic bag in the microwave (30 sec. increments and mush the chocolate with your hand). Cut off the very tip of one of the corners of the bag and drizzle over eggs. Serve.