Peanut Butter Easter Eggs

If Reece's Peanut Butter Cups were shaped like eggs and served at Easter...

Key Details

  • Serves: Makes 16-20 eggs
  • Prep time: 20 minutes (not including setting time)
  • Difficulty: Easy

Ingredients

  • 80g unsalted butter 
  • 280g smooth peanut butter 
  • 250g icing sugar
  • 1 tsp vanilla 
  • generous pinch of salt 
  • 200g dark chocolate

  • 80g unsalted butter
  • 280g smooth peanut butter
  • 250g icing sugar
  • 1 tsp vanilla
  • generous pinch of salt
  • 200g dark chocolate

Beat your butter until light and fluffy, then beat in your smooth peanut butter. Fold in your icing sugar, vanilla and salt. It will form a soft crumb that will bind together when handled.

Take a heaped tablespoon of the mix and shape it into ‘eggs’. Pop onto baking paper and stick in the fridge for a few hours to firm.

Melt dark chocolate in a bain-marie (bowl suspended over hot water). Dip your eggs, letting the excess drip off, and then pop them onto baking paper. Add sprinkles or a drizzle of white chocolate for added decoration and then pop them back in the fridge to set.

Delicious!

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