Description
Chocolate coated peanut butter eggs with a hint of vanilla are what everyone wants to find in their Easter basket this year.
Ingredients
- 2 cups Candy Corn
- 1 teaspoon Vanilla Extract
- 15 ounces, weight Creamy Peanut Butter - Not The All-Natural Kind
- 16 ounces, weight Semi-Sweet Chocolate Chips
- 1 Tablespoon Crisco
- Nonpareils Or Icing Decorations
- 2 cups Candy Corn
- 1 teaspoon Vanilla Extract
- 15 ounces, weight Creamy Peanut Butter - Not The All-Natural Kind
- 16 ounces, weight Semi-Sweet Chocolate Chips
- 1 Tablespoon Crisco
- Nonpareils Or Icing Decorations
Preparation
Microwave candy corn in a medium-sized microwave safe glass bowl for 1 minute. Stir with a silicone spatula, microwave for 30 seconds, stir, and then microwave again for an additional 30 seconds. Repeat this process until the candy corn is melted. Stir in the vanilla and the peanut butter until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
Form tablespoons of the mixture into egg shapes, place them on a cookie sheet covered with wax paper, and then refrigerate the eggs for 2 hours.
Microwave the chocolate chips and the Crisco together in a microwave safe glass bowl for 1 minute, stir, and then microwave again for an additional 15 seconds. Repeat this process until the chocolate is melted.
Place each egg on the tines of a fork, dip in the chocolate, coat completely, tap off any excess chocolate, and then place on a wax paper lined cookie sheet. Refrigerate for 30 minutes.
Trim any excess chocolate off of the bottom of the eggs with a knife, and then place on a cookie rack over a foil lined cookie sheet. Use a fork to drizzle each egg with the remaining melted chocolate. You may need to add a bit more Crisco to the chocolate and reheat it for 15 – 45 seconds.
Refrigerate for 2 hours, and then store in an airtight container in the refrigerator.
No comments:
Post a Comment