As a kid, I always thought Easter had the best candy as far as holidays go.
Jelly Belly jelly beans, Cadbury cream eggs, and Reese’s peanut butter eggs all in one day! (OMG, not to mention Sponge Candy.) What kid wouldn’t go crazy? (First of excitement and then of a sugar rush.)
Those were the days, but I’m telling you, these days are better.
As a grown-up, I get to make a version of one of my favorite childhood candy that tastes even better. Plus, it only requires three ingredients, comes together in 20 minutes, and is fun to make with kiddos.
If I wasn’t already, I’d be all over this like a cheap suit.
Make these “for the kid’s Easter baskets” and help yourself to one. (Or maybe two.)
- 1 cup (115 g) powdered sugar
- ¾ cup (190 g) natural no-sugar-added peanut butter (the kind that you have to stir before using)
- 6 oz (170 g) couverture chocolate (I used Chocoley, half milk chocolate and half semisweet chocolate), melted in the microwave or double boiler
- Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.
- Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.
- Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.
- Dip each peanut butter egg into the melted chocolate and place it on a wire rack to let the excess chocolate drip off; let the chocolate harden before removing.
- Store in an airtight container at cool room temperature or refrigerated for up to 1 week.
Disclosure: I received the chocolate that I used in this recipe for free from Chocoley. I did not receive compensation for this post and I was under no obligation to review the product; as always, opinions stated are my own.