24 March 2016

Easter Surprises

Sharing this post from my Summer Arts Camp page for all of you to enjoy.

Wishing all of you a very...


HAPPY SPRING 
and 


HAPPY EASTER WEEK.


While our baby buns, Cleopatra and Cotton, were playing with painted eggs this week, 


I was in the kitchen making some delicious salted chocolate peanut butter eggs for the boys in the house.  



  I am not much of a baker - the kitchen is not my palette {no pun intended}, but I do have a few truly fabulous treats.  This was the first time I have made these sweet treats and Mr. Reg, whose favorite candy is Reese's Peanut Butter Cups, approved by eating three of my eggs as soon as he could.


I found a simple recipe online and tweaked it a bit to make it even better.

Here is my version of -

SALTED CHOCOLATE COVERED PEANUT BUTTER EGGS

INGREDIENTS
3 Cups of Confectioner's Sugar
16 oz. Unsweetened Creamy Peanut Butter
1/2 Stick of Soft Butter
1 Teaspoon of Pure Vanilla Extract
2 Tablespoons of Almond Milk
2 ~ 16 oz. Bags of Semi-sweet Chocolate Chips
1 Tablespoon Coconut Oil
Pink Himalayan Salt

INSTRUCTIONS
Mix together confectioner's sugar, peanut butter, butter, and vanilla.
Add almond milk, one tablespoon at a time until it becomes a workable dough.
Scoop two tablespoons of dough onto parchment lined baking sheet and form dough into eggs shapes.
Place the peanut butter eggs in the freezer for about one hour.
When ready to dip into the chocolate, place chocolate chips and coconut oil in a microwave safe glass bowl.  Microwave chocolate for 30 seconds at a time, stirring in between, until melted and smooth.  Do not over heat the chocolate or it will become lumpy and bitter.
Carefully dip each peanut butter egg in the chocolate and coat both sides generously.  Place chocolate covered eggs back onto the parchment lined baking sheet.  {You may have to reheat the chocolate during this dipping process if it gets too thick.}
While the chocolate is still wet, sprinkle or grind some pink Himalayan salt on each egg. 
Place the sheet of chocolate covered eggs in the refrigerator to set.
Makes about 24 eggs.

PRESENT & ENJOY
When set and the chocolate is firm, place the eggs on a pretty plate or insert candy sticks at the bottom of the chocolate eggs and tie with colored ribbons to give as gifts.



Enjoy!


{If you would like to see the original recipe, I found it here.}


Would love to hear if you try the recipe and how it turns out for you.

Have a wonderful Easter weekend.

Ciao amici,
Suzanne

1 comment:

Art @ Home said...

Ooooo these look delicious! And to think I went out buying Easter basket goodies for Mr. Easter Bunny yesterday, and I bought several Reese's Peanut Butter Cup Eggs!!! WHat a fun post, Suzanne.....and I would love to come to your art camp! How much fun!

xo,
RJ

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