Are you eager for Easter each year to celebrate the triumph of Christ and eat peanut butter eggs?  (I readily acknowledge that only one of those is of eternal and real significance.)  Like many, my husband thoroughly enjoys the peanut butter and chocolate combination.  I made peanut butter eggs our first married Easter together.  They were delicious!

Get the Shape Right
I shaped them with my hands, but they didn't really look like peanut butter eggs.  (One might have described them as looking like animal droppings, but I called them peanut butter logs.)  Recently I dug up the recipe (from during my teenage years) and decided to make peanut butter eggs for Valentine's Day...in the shape of hearts!  With just a few ingredients, these are simple to make.  The cookie cutter is the key to success for a crisp shape.

Size Matters
These are incredibly rich.  Use a three-inch cookie cutter if you are giving these as a single treat, like you would give just one chocolate bunny.  (Even my husband didn't finish the three inch heart in one sitting, though I'm sure he could have under hungrier circumstances.)  However, if you are making a batch of these for your family, you will want to use small cookie cutters to provide a satisfyingly rich dessert or snack.
Yes, these peanut butter and chocolate hearts really are that shiny.  The paraffin wax provides the shine and also makes the chocolate firm to the touch.  You cannot taste the wax.  It is only about an ounce of wax in the whole recipe.
Peanut Butter Eggs
1 pound confectioner's sugar or 3 3/4 cup measured (10x sugar)
1 cup peanut butter
1/2 cup butter, softened
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/4 bar paraffin wax

1. Mix sugar, peanut butter, butter, and vanilla.  You can do this by hand, but a mixer is faster.  Eventually the batter will be well mixed, though stiff and dry.  
2. Prepare a cookie sheet (that will fit in your freezer) with wax paper.  Work on wax paper.  Scoop a couple handfuls of batter and form a large "patty."  Pat with your hand until the patty is about one inch thick.  (It can be thicker, just be sure it is not thicker than your cookie cutter.)
3. Use a cookie cutter to cut desired shape from the peanut butter mixture.  Freeze peanut butter shapes for several hours, until firm.  
4. When you are ready to dip in chocolate, mix chocolate chips and paraffin wax together in a double boiler.  Stir until smooth.  (This is my alternate double boiler trick.  No water needed!)
5. Use a toothpick to dip peanut butter shapes in chocolate or set shape on a large fork.  A spoon is helpful, as well.  
6. Place peanut butter eggs on wax paper.  For extra fancy eggs, drizzle additional chocolate on top.
7. Once cooled and firm, store in an airtight container.  Refrigerate if they will not be eaten in a few days.

Please Note:
~ You can also shape the eggs with your hands.  As I said above, I tried this and did not have ideal results.
~ Paraffin wax is sold in grocery and craft stores.  I have used the same pound of wax to make candles and peanut butter eggs.  Store it in a cool, dry place and it will last a long time.  I have had the same pound of wax longer than I've been married.
~ Peanut butter eggs (or hearts) are actually rather simple to make.  Though I made the hearts for Valentine's Day, I look forward to making eggs for Easter (though I need to get a cookie cutter).  If I have the time, I'll make a double batch to share with others outside of our family.

Will you make a peanut butter and chocolate food item for Easter this year?  Who will you make it for?

More peanut butter and/or chocolate recipes:
Chocolate Fudge
Chocolate Chip Cookie Pie
Peanut Butter Banana Chocolate Chip Muffins
Chocolate Peanut Butter Oatmeal Bars
Peanut Butter Ice Cream Topping
Chewy Chocolate Chip Cookies 
Chocolate Covered Pretzels
Fudge Cookie Bars
Chocolate Chip Cookie Bars
Chewy Granola Bars

~ Annette W. {This Simple Mom}
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