Kittencals Chocolate Peanut Butter Easter Eggs Food

PEANUT BUTTER AND CHOCOLATE EGGS

Steps:

• Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use.
• Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.
• Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.
• Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.
• Wrap the seam of each egg with a pretty ribbon bow.

KITTENCAL'S CHOCOLATE PEANUT BUTTER EASTER EGGS

Steps:

• In a mixing bowl beat the sugar with peanut butter, butter, milk and vanilla until smooth and well combined (if needed adding in a little more milk if the mixture is dry).
• Mix in the cereal at this point if using.
• Shape into desired size egg shaped balls.
• Freeze for 1 to 1-1/2 hours.
• While eggs are freezing chop the chocolate into small pieces and place in a microwave-safe bowl with the shortening; microwave until melted removing a few times to stir and combine.
• Dip each egg into the melted chocolate allowing excess to drip off.
• Place onto a piece of greased wax paper.
• Refrigerate until cool.
• Decorate the eggs as desired with different colored icings drizzled over the top.