Homemade Peanut Butter Eggs

Happy Easter! Well, it was Easter when I made these, but you could make them anytime, in any shape. They are really, really tasty...and rich. I altered the original recipe in that I opted to coat the "eggs" in regular chocolate rather than white chocolate. Instead, I colored the white chocolate to drizzle over the eggs, and glad I did it this way for two reasons: 1. we like regular chocolate better than white and 2. the coloring didn't take well, was not uniform (used Wilton gel-style coloring), would have made for rather unattractive "eggs". Will absolutely make these again, they are 10/10 level tasty. For the regular chocolate coating, I tried three different ones: Lindt 55% milk with intense cocoa notes, Ghirardelli 72% dark, and some milk chocolate chips (for the last 5 eggs I had left). As much as I love dark chocolate (and it turned out just as well), I will go with Lindt 55% for the whole batch next time. Will NOT use milk chips, as they did not melt as well as the other two by far. And I would have the whole amount of chocolate ready to go to dip all right away, as their being frozen helps them set fast.

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a52101/cookie-dough-easter-eggs-recipe/

Ingredients:

3/4 c. peanut butter

3/4 c. brown sugar (packed)

2 tsp. pure vanilla extract

1 1/2 c. crushed graham crackers

1/4 tsp. kosher salt (*I accidentally used regular salt, worked just fine)

3 T. whole milk

3/4 c. mini chocolate chips

10-12 oz. good quality chocolate bars for melting/coating (see my notes about this in intro)

3 oz. white chocolate, melted, divided into bowls, dyed with pastel colors

rainbow sprinkles (optional)

Directions:

1. In the bowl of a stand mixer, beat together the peanut butter, brown sugar, and vanilla for 2-3 minutes. 

2. By hand, mix in the graham crackers, salt, and milk. Fold in the mini chips.

3. Line a large baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough onto the parchment and press into the shape of an egg; repeat with remaining cookie dough.

4. Transfer baking sheet to freezer for 1 hour.

5. Just before the hour is up, melt the chocolate(s) in a double boiler (or very carefully in short intervals in the microwave). 

6. Use a spoon to dip the frozen "eggs" in the melted chocolate, returning to the parchment to set. Once they are set, drizzle with the dyed white chocolate and top with sprinkles if desired. 

7. Place in fridge to set for 10 minutes before serving. Enjoy (with a napkin, as the chocolate will melt easily on your fingers)!