Peanut Butter and Chocolate Eggs

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Why is it so hard to eat healthy around the holidays?  Every holiday seems to be associated with delicious food that I love and crave all year and with Easter just around the corner I’ve been craving these peanut butter and chocolate eggs.  If you love the combination of peanut butter and chocolate you will love them.  I would say they taste very similar to a Reese’s peanut butter cup but only better, they are creamier and the middle just melts in your mouth.  My kids love these eggs and they told me I should make them all the time.  I told them I only make them around Easter time , but they don’t need to know the real reason being that if I make them more I wouldn’t  be able to resist them and I would eat them day and night if I could. The bad thing about these eggs is if you are storing them in the fridge and you are trying to eat healthy, you open up your fridge and forgot all about your goal of eating healthy that day and pop one in your mouth.  I guess there is always tomorrow, right?

Peanut Butter and Chocolate Eggs Recipe

 1/2 c. brown sugar

1 cup peanut butter ( creamy)

1/4 c. butter

1 3/4 c. powdered sugar ( may need more if mixture is sticky)

12 ounce bag of milk chocolate chips

2 T. vegetable oil

Peanut Butter and Chocolate Eggs directions

• Combine the peanut butter, butter and brown sugar in a saucepan. Heat over medium heat until mixture starts to bubble a little, stir constantly. Remove from heat and slowly add the powdered sugar stir completely until all the powdered sugar is mixed together. Put mixture in refrigerator for about 30 minutes. This will make it easier to shape into eggs.
• After 30 minutes scoop out the peanut butter mixture and roll it into a medium size ball and place it on the cookie sheet and from the ball into an egg shape. Place the eggs into the freezer for 30 minutes.  This will make the egg more firm and easier when dipping the egg in chocolate.
• Melt the chocolate chips in a bowl with 2 tablespoons of vegetable oil in 30 second increments, stirring until chocolate is melted. After chocolate is all melted place the egg on a fork and dip it into the chocolate. Make sure the egg is completely covered and you get both sides of the egg.  Remove the egg from the bowl, letting any excess chocolate drip off of the egg before you transfer it onto wax paper. Sprinkle with any decorations before the chocolate sets up. Let them set up in refrigerator for about 30 minutes to set up before eating. I keep mine in a container in my fridge because I like them a little cold.