Monday, March 4, 2013

Homemade peanut butter egg recipe

For chocolate lover's, Easter is an extra special time of celebration. The candy companies bring out products that are only available for a few short months. One of these treats is the Reese's Peanut Butter Egg. If my childhood memories hold true, the Reese Egg was the first of many shaped seasonal peanut butter filled confections offered by the Hershey company. It differs from the traditional peanut butter cup in that the milk chocolate shell isn't nearly as thick and the peanut butter center is fresher. I doubt that there is any difference in the recipe used for both candies. Most likely, the eggs are fresher for the simple fact that they are made for a brief period of time and sell out before they have a chance to dry out or become stale. If you would like to try making your own this year, please enjoy the following recipe. There are two different techniques you can use to make peanut butter eggs. Choose the technique that works best for you.
  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 1 cup powdered sugar
  • 2/3 cup graham cracker crumbs
  • chocolate candy coating
In a medium saucepan, melt butter and peanut butter together over medium heat. When smooth, remove from heat add powdered sugar and cracker crumbs. Stir until well combined. Shape peanut butter mixture into egg shaped pieces and set on waxed paper. Pour chocolate in a microwave safe bowl and microwave in 30 second increments, until nearly melted. Stir after each 30 seconds. Once melted, dip eggs one at a time in chocolate, tapping along edge and allowing excess to drip back into bowl. Gently place back on the waxed paper and allow coating to harden before serving or packaging.
To make molded eggs:
If you prefer to make your peanut butter eggs with a mold, paint the bottom of your mold with a layer of melted coating, making sure there are no bare or "thin" spots. Place in the freezer for a couple of minutes to harden then fill the mold gently with the peanut butter filling, leaving enough room to seal the completed candy. When the mold is full, use a spoon to apply chocolate to the filling, spreading it to the edges of the mold to seal the egg. Gently tap to remove any trapped air bubbles that would prevent a clean seal. Place back in the freezer for a couple of more minutes then gently tap candy pieces to remove from mold.
Cook's Notes-To dip eggs, I like to use a fork. Lay egg across tines and immerse in chocolate, coating completely. Gently lift the egg from the chocolate with the fork. You can also use a chocolate dipping tool, such as those found at most craft or cake/candy supply stores.

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