Page 34 of A Whisker in the Night (Country Cottage Mysteries #29)

From the Country Cottage Café

Emmie’s Famous Chocolate Peanut Butter Eggs

Hey there! Hoppy Easter! Lucky for us, Emmie was more than eager to share her no-bake recipe with us! There is a bit of fancy footwork around the stove, but I promise it’s easy! This is a holiday take on a buckeye but shaped like eggs! Emmie says you can either dip them in pastel-colored white chocolate or roll them in powdered sugar for a simple twist!

Happy no-baking!

Ingredients:

1 cup creamy peanut butter (not natural, as it can be too oily)

4 tablespoons unsalted butter (softened)

2 cups powdered sugar (plus extra for rolling, if not dipping)

1 teaspoon vanilla extract

2 cups chocolate chips (semi-sweet or milk chocolate)

1 tablespoon vegetable oil (optional, for smoother dipping)

Optional : 1 cup pastel-colored white chocolate melts

Directions:

Make the Filling:

In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and powdered sugar.

Mix until smooth and dough-like. If it’s too sticky, add a bit more powdered sugar. (Yum!)

2. Shape the Eggs:

Scoop out about 1 tablespoon of the mixture and roll it into an egg shape using your hands.

Place the eggs on a parchment-lined baking sheet.

Refrigerate or freeze for about 30 minutes, until firm.

3. Melt the Chocolate:

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval until smooth. Add the vegetable oil if you want a shinier coating. (Emmie says you can use a double boiler if you like.)

If using pastel-colored white chocolate melts, melt them separately in another bowl.

4. Dip the Eggs:

Using a fork or toothpick, dip each peanut butter egg into the melted chocolate, letting the excess drip off. Place back onto the parchment paper.

If desired, drizzle pastel-colored white chocolate over the dark chocolate coating for decoration. Alternatively, roll the eggs in powdered sugar instead of dipping in chocolate.

Set and Store:

Let the eggs set at room temperature or refrigerate until the chocolate hardens (about 10-15 minutes).

Store in an airtight container in the refrigerator for up to 2 weeks.

Enjoy your sweet and easy-to-make chocolate peanut butter eggs! They’re perfect for Easter or any time you need a fun treat.

Happy Easter!

He is RISEN!