Forget dyeing Easter eggs — try making homemade chocolate eggs instead. Pick up a plastic or silicone egg mold and some pretty ribbon to make these springtime treats totally giftable.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 chocolate eggs |
Ingredients
- 6 ounces milk chocolate, chopped (about 1 cup)
- 1/2 cup smooth peanut butter
- 1/4 cup confectioners’ sugar
- 1 tablespoon unsalted butter, at room temperature
- 5 saltine crackers, finely crushed
- Pinch of kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 488 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 11 g |
| Cholesterol | 17 mg |
| Sodium | 104 mg |
Reviews
These eggs are a hit every year!
It’s the best thing I’ve ever had