Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Peanut Butter and Chocolate Eggs
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- Level: Easy
- Total: 40 min (includes freezing time)
- Active: 30 min
- Yield: 4 chocolate eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 104 mg
Forget dyeing Easter eggs -- try making homemade chocolate eggs instead. Pick up a plastic or silicone egg mold and some pretty ribbon to make these springtime treats totally giftable.
- Level: Easy
- Total: 40 min (includes freezing time)
- Active: 30 min
- Yield: 4 chocolate eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 104 mg
Ingredients
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Directions
Special equipment:
a plastic or silicone 8-cup egg mold (2 1/2-inch round cups); decorative ribbon- Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use.
- Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.
- Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.
- Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.
- Wrap the seam of each egg with a pretty ribbon bow.
