OK! It’s me Marigold, the Candy Badger again with another sweet treat to teach you how to make!
You all can thank my Housemate Talula for this one. She says they are her favourite. Plus it’s near Easter so what better then something for the holiday!
And they are pretty easy to do as well. And if you want you can personalize them with decorations.
Chocolate coated Peanut butter eggs!
You will need!
- 3 Cups powdered sugar
- 1½ cups creamy peanut butter
- ¼ cup butter or margarine melted
- 2 Tablespoons milk
- 1-2 12 oz Bags milk chocolate chips or candy melts. Or 1 24 ounce brick of milk chocolate almond bark.
- 2 Tablespoons shortening
- OPTIONAL for decoration – sprinkles, royal icing, Melted Caramel or Melted white chocolate dyed other colors.
- Wax paper
- Medium sized double boiler or your cauldron THOROUGHLY cleaned of potion residue
- If using your cauldron a bowl that fits into it but still rests on top.
- Measuring cups and spoons
- Cookie sheet
- Fork, toothpicks or long skewer
- Your wand (optional)
- Cookie cutters or candy molds (optional)
- Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
- You now shape the peanut butter dough in four ways. By hand rolling them into egg shapes. Using your wand to shape it into an egg shape. Rolling out the dough and cutting it out with cookie cutters. Or Pressing it into candy molds and popping them out.
- Place eggs on a cookie sheet lined with wax paper and put in the freezer for an hour. The fridge overnight, Or blast it with a Glacius if you are able to cast that.
- Now comes the tricky part. Melting the chocolate. For coating stuff you need a smooth glossy chocolate so we have to use indirect heat. That’s where the double boiler comes into play!
- Put water into the bottom pan of your double boiler or into your cauldron. Enough so that there is only an inch between it and the top half of the broiler or the bowl you have snug on top of the cauldron. Then heat it up to boiling hot. You want a lot of steam! What this does is heats up the top pan so that the chocolate melts with indirect heat. Add half of the chocolate and 1 Tbsp shortening into the top pan. Stirring constantly melt the chocolate into a smooth glossy mix.
- Then you dip each frozen egg in chocolate. You can do this by either skewering them on a fork, toothpick or wooden skewer, or levitate them in and out of the chocolate. . Place them back onto the cookie sheet with the paper to dry. If you want to put sprinkles on your eggs do that before the chocolate dries though so they’ll stick in the chocolate!
- When the chocolate in the pan runs low melt the other half of your chocolate with the other teaspoon of of shortening. Don’t do it all at once or its far too easy to risk burning the chocolate and making it go chalky and lumpy.
- Once the coating is dry you can either eat them as is. Or decorate them with icing, melted coloured chocolate or melted other things like caramel or butterscotch. Just let what you decorate it with dry as well before eating.
- Once its all dry and thawed it’s ready to eat! Store them in a box in a cool place with wax paper between the layers.
- Have Fun and have a Happy Easter!