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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!
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Black Cherry Fudge

Black Cherry Fudge
Have you tried Black Cherry Fudge? Click on the photo for recipe and instructions!


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Monday, March 29, 2010

Chocolate Peanut Butter Easter Eggs


This started out as an experiment. I had tried other recipes for peanut butter cups, but they never tasted quite right. My husband said they just weren't "peanutty" enough. So like the proverbial mad scientist, I went into the kitchen, determined to make a more "peanutty" peanut butter cup!! After a couple of tries, I made some ingredient adjustments and came up with this recipe. I recommend you use a high quality milk chocolate, but it must be tempered. If tempering chocolate seems too intimidating, you can use milk chocolate flavored candy melts.
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Jacque's Peanut Butter Cups

1/4 cup unsalted dry roasted peanuts
1/2 cup peanut butter
2  Tablespoons softened butter
dash salt
1 Tablespoon brown sugar
3/4 cups powdered sugar
Melted Milk chocolate ( tempered)


Grind peanuts very fine in a blender or processor. In a bowl, Mix together  ground peanuts, peanut butter, butter, salt and brown sugar. Add Powdered sugar and incorporate until you have a nice dough, about the same feel as a pastry dough. 



If it is too crumbly, add more peanut butter. If too soft, add more powdered sugar.
Roll out on a silicone mat or wax paper about 3/8" thick.


 Using a 3/4" circle cutter, cut out patties and set aside.

Use only what you need. Wrap remaining dough in plastic wrap and refrigerate.
Fill a medium sized Peanut Butter Cup mold  almost half full with milk chocolate.

Using a stiff artist brush, paint the chocolate up the sides of the molds.

Place peanut pattie in each cup. 

Drop enough chocolate over the top of the patties to fill cups.
 Lightly tap mold on counter to remove bubbles. Place in freezer for 5 minutes. Pop out of mold.




Wash mold and repeat process.
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For Easter Eggs, use a chocolate egg mold.  Form the peanut butter centers into ovals instead of round.
 Follow the directions as shown above.
Pop out of mold for your own Chocolate Peanutbutter Eggs.



Now if you want the Easter Bunny to deliver these, you will have to hide them!
Because they are likely to disappear "mysteriously".  ;-)

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Photography and Tutorial by Jacque Benson 2010- All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.

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And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Love cookie decorating? Watch Bobbie's video tutorial for making these delicate Limoge China Rose cookies! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

"Hope everyone has a sweet Valentines Day! " ~ Veronica Romo Arthur

"Hope everyone has a sweet Valentines Day! " ~ Veronica Romo Arthur
Any holiday is a great occasion to make a gingerbread house and Veronica Romo Arthur, owner of With Love & Confections, created this adorable Valentine's Day House! Click on the photo to visit and like Veronica's FB page!

Share a little love each day!

Share a little love each day!
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