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