Malted Peanut Butter Eggs
These nostalgia-packed peanut butter eggs feature a smooth, salty-sweet center with a professional chocolate snap, upgraded with a secret malted twist for a sophisticated, candy-shop finish.
Equipment
- large bowl
- Double Boiler
- Parchment Paper
- Fork
Ingredients
- 1 (16 ounce )package confectioners' sugar
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1 tablespoon milk
- 8 (1 ounce) squares semisweet chocolate cut into 1/2-inch chunks
- 1 tablespoon shortening
Instructions
Cream the filling and dial in the texture
- In a large bowl, beat together the confectioners' sugar, creamy peanut butter, and softened butter until the mixture looks like a thick, smooth dough.
- If the dough seems dry or won't come together, mix in the milk a little at a time until it holds when you pinch it. If it feels tacky, chill it for 30 minutes to firm up.
Shape, then freeze until firm
- Divide the mixture and shape each portion into an egg shape. Use parchment paper to lightly press and smooth the surface until neat.
- Set the eggs on a wax paper-lined plate and freeze until solid to the touch, about 1 hour.
Melt the chocolate gently with the double boiler
- Combine the chocolate chunks and shortening in the top of a double boiler over simmering water. Keep the heat at medium and stir often until the texture looks like satin, about 5 minutes.
Dip for a smooth shell
- Pull the eggs from the freezer one at a time. Stick a long-tined fork into the top, lower it into the melted chocolate, and spoon chocolate over any bare spots.
- Lift the egg and tap the fork gently against the bowl to shake off excess chocolate for a thin finish. Slide the coated egg back onto wax paper and decorate as desired.
Notes
Storage Tip: Refrigerate the eggs in an airtight container for up to 2 weeks to keep the shell snappy. For longer storage, freeze for up to 3 months separated by wax paper.
Dipping Secret: Keep the eggs in the freezer until the exact moment you dip. Cold centers help the chocolate shell set quickly and maintain their shape.
Professional Finish: Tap the fork against the bowl after dipping to shed excess chocolate. Use a toothpick to gently nudge the egg off the fork to avoid leaving visible marks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 248kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 8mgSodium: 92mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 1IUCalcium: 2mgIron: 4mg
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