Not too long ago, I posted three recipes for peanut butter eggs, and at the time I thought they sounded pretty easy. So, this past weekend I decided to try one of them! Here we go.

Ingredients for peanut butter eggs

Here’s the ingredient list:

1 lb box xxx sugar

3/4 c melted butter or oleo

pinch of salt

1/2 tsp vanilla

2 T cocoa

5 T peanut butter any kind

I omitted the salt, as my friend and frequent site reader Diane B commented, a pinch of salt in a pound of sugar sounds irrelevant. I used creamy peanut butter and unsalted butter.

It’s like brownie batter

Once combined the mixture was a bit loose, like a pudding. Hm, I thought, how am I going to shape these into eggs? Off to the store for a candy mold! Joanne’s is a dangerous place for a woman and child who are feeling creative. Two hours and many dollars later, we returned with candy molds and other things, only to discover that the mix had firmed up a bit.

Sorry this is a bit blurry, my assistant was in a hurry to start making the eggs!

You can see here that the mix is more firm and was easier to shape. But not quite. Once we started handling it, it softened up and didn’t hold its shape. The molds were useful. We also did an experiment with a plastic egg by filling both sides and squeezing it shut.

Candy in molds

We put these into the freezer so they would be easier to work with and pop out of the molds. The candy was quite difficult to pop out of the plastic molds – except for the large plastic egg. That was pretty easy and the candy just popped out of it once opened. I had decided that these needed to be dipped in chocolate because I’m a glutton for punishment so they would look really nice. I used a commercial chocolate dipping kit that you melt in the microwave.

Some dipped, some not

A little more than just peanut butter eggs

The first one I dipped was the large egg, and that was deceptively easy. It held it’s cool temperature in the warm chocolate and hardened to a nice, glossy finish. The smaller eggs were susceptible to softening in the warm chocolate and I found them to be a little messy and frustrating. I’m not terribly experienced with making candy (read: I never did this before) so perhaps someone who knows what they are doing would find this to be an easy project. We were able to make 48 of the small eggs and 2 of the large eggs, plus a little sacrificed to “testing.” I honestly wish we had made more of the larger eggs because they look so nice and were easier to handle. All in all, I’m glad we did this. It was fun for the most part and the taste is really delicious. They closely resemble a Reeses Peanut Butter Cup in flavor, and well, that’s my favorite candy, so there’s that too.

We had some chocolate dip left over so we drizzled and dipped a few other things. Chocolate dipped Peep, anyone?