Chocolate Peanut Butter Easter Eggs
Details
- Time
- 1 hour 15 minutes
- Skill Level
- Intermediate
- Yields
- 2 dozen eggs
These Chocolate Peanut Butter Easter Eggs with HERSHEY'S CHIPITS will quickly become a family favourite. Make them today!
Ingredients & Directions
- Prep Time
- 25 minutes
- Chill Time
- 30 minutes
- Freeze Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 3/4 cupsHERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g)
-
3 tbspsbutter (45 mL)
-
1/2 cupbrick-style cream cheese, softened (125 mL)
-
2 cupsicing sugar (500 mL)
-
2 cups
-
4 tspsvegetable shortening, divided (20 mL)
Key Ingredients
Directions
Equipment Needed
Stovetop
Saucepan
Heatproof Bowl
Mixer
Refrigerator
Baking Sheet
Parchment Paper
1
Melt 1 1/2 cups (375 mL) peanut butter chips and butter in a heatproof bowl set over a pot of simmering water. Remove from the heat; cool slightly. Beat in cream cheese until combined. Gradually beat in icing sugar until smooth. Chill for 15 minutes or until firm enough to shape.
2
Form rounded 1 tbsp (15 mL) portions of the mixture into oblong egg shapes. Arrange on a parchment paper-lined baking sheet. Freeze for 20 minutes.
3
Meanwhile, melt chocolate chips with 3 tsps (15 mL) shortening a heatproof bowl set over simmering water. Repeat with remaining peanut butter chips and shortening in a separate bowl.
Tip
Vegetable shortening assists in getting a glossy, firmly set coating on the eggs.
4
Use two forks to dip eggs into the melted chocolate to coat; gently tap the forks against the bowl to let the excess drip off. Return to the lined sheet. Drizzle with melted peanut butter chips. Chill for 15 minutes or until set.
Tips
For a trendy touch, sprinkle a little flaked sea salt on the eggs before they are set.
Store the eggs in an airtight container in the refrigerator for up to 5 days.
