Ingredients

The following ingredients have 4 Servings
  • 16 ounces crunchy or creamy peanut butter
  • 7 Tablespoons unsalted butter (room temperature)
  • 3 1/2 cups (14 ounces) confectioners' sugar
  • 3 cups chocolate coating wafers (melted*)

Instruction

  • Line two large baking sheets with parchment paper or waxed paper. Set aside.
  • Beat peanut butter and butter in a medium bowl with electric mixture until smooth. Add confectioners' sugar. Beat on low to begin to combine the ingredients. Finish by kneading by hand until thoroughly mixed. Mixture will be crumbly.
  • If using silicon molds, melt a cup of chocolate wafers in a disposable pastry bag, in 1 minute intervals on 50% power. Snip end of pastry bag; pipe chocolate into mold. Using a small brush, brush the chocolate up the sides to completely cover the cavity. Let harden. Press some of the peanut butter mixture into chocolate lined cavity, not quite to the top. Pipe some additional chocolate on peanut butter mixture. Spread chocolate using a small butter knife, making sure that all edges are completely covered. Let harden.
  • If making small eggs, press peanut butter mixture into egg-shaped mold. Place in freezer to harden. Remove from mold. Place on prepared pan.
  • Meanwhile, melt chocolate wafers in the top of a double boiler set over simmering water; stir until smooth. Using a fork, dip each egg into chocolate Let excess chocolate drip off. Place the coated eggs on prepared pan. Let cool completely.
  • Store in airtight container. Yield: Depends on what you make!