The
Gourmandize
Team
Basic Peanut Butter Egg Recipe, perfect for Easter or any time of year!
Rate this recipe
4.5/5
(60 Votes)
Ingredients
- 3/4 Lb Butter or Oleo
- 1 lb. Smooth Peanut Butter
- 13 oz. Marshmallow Fluff
- 2 Lbs. Confectioners Sugar
- 2 Milk Chocolate Bars
- 12 oz. Semi-Sweet Chocolate Bits
- Parafin
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cream butter, marshmallow and peanut butter together.
Step 2
Add confectioners sugar to proper consistency.
Step 3
Shape eggs and freeze for easier chocolate coating.
Step 4
Melt the milk chocolate bars and semi-sweet bits with a bit of parafin in a double boiler.
Step 5
Dip eggs in chocolate.
Step 6
Place on wax paper and let dry/cool.
Step 7
Wrap as desired in saran wrap or place in baggies.
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Chef Tips and Tricks
Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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