I’ve spent a lot of time baking this week in preparation for today’s “Easter Egg Hunt for Money.” This is our fifth year holding this event, and I’m glad to be able to carry on the tradition that was inspired by the mother of one of my dearest friends. When we were “young,” she would have us gather at her house every Easter, and send us out into the yard to find plastic eggs filled with money. It was her way of helping us out, because she knew that we could all use the money. We absolutely loved the hunt, but I think we all would admit we loved the fact that we had the opportunity to spend the day together more than anything, not to mention we got to eat the most amazing food you’ve ever tasted, and also shove one another around a bit while trying to be the first person to find an egg.
These peanut butter eggs are an even older tradition than the egg hunt that I’ve grown to love so much over the years. The church ladies in Spring Gap, Maryland where I grew up, would make and sell these eggs every year around Easter time. I pretty much thought they were the most amazing things ever. I wish I had the original recipe that they used, but unfortunately I was unable to find it in any of the recipes handed down to me. After searching online, I came up with my own version, which combines the classic peanut butter Easter egg with potato candy, which also happens to be one of my childhood favorites. These are so simple to make, and way better than that store-bought peanut butter egg you buy in the box with the clear window showing off it’s cute little flower, which was probably mass produced in some faraway factory some time around January.
I’m keeping my fingers crossed that today’s weather will be beautiful for “The Hunt,” and that everyone who attends will have a fun time, even if they aren’t a big winner. These days none of us are really that hard up for the money, although I think we all could use a little bit extra to help out. Now it’s all about gathering with friends, family, and neighbors to enjoy the day together, with a bit of fun thrown in. I love watching grown adults run around our yard searching for eggs; I can’t think of a better way to celebrate spring’s arrival.
Ingredients:
- 1 Medium Potato
- 1 Teaspoon Sea Salt
- 1 Tablespoon Butter
- 1/2 Teaspoon Vanilla
- 1 Tablespoon Heavy Whipping Cream
- 1 (16.3-oz.) Jar Creamy Peanut Butter (Not Natural)
- 1 Pound Box Confectioner’s Sugar
- 1 (10-oz.) Bag Semi-Sweet Chocolate Chips
- 2 Tablespoons Crisco
- Royal Icing Flowers (Optional)
Directions:
- Peel and dice the potato, and place it in a medium saucepan with the sea salt. Cover the diced potato with a half an inch of water, and then bring to a boil on high heat.
- When the water begins to boil, turn the temperature down to medium-high. Cook until the potato is fork tender, which should take around 10 minutes.
- Drain the potato, and then place it in a large mixing bowl with the butter, vanilla, and cream. Mix on medium speed for 2 minutes.
- Add the peanut butter to the mixture, and mix for 1 minute on medium speed.
- Add the powdered sugar to the mixture, and then mix on low speed until all of the ingredients are thoroughly mixed together.
- Roll the peanut butter mixture into 1 1/4-inch balls between the palms of your hands, and then form into an egg shape.
- Place the eggs on a waxed paper lined baking sheet.
- Refrigerate the peanut butter eggs overnight.
- Place the chocolate chips and Crisco in a small bowl, and then microwave for 1 minute. Stir the mixture, and then microwave in 15-second intervals, stirring in between each one, just until the chocolate is completely melted and smooth.
- Dip each egg in the chocolate mixture, being careful to shake off any excess chocolate.
- Place the eggs back onto a fresh waxed paper lined baking sheet, and then refrigerate again until the chocolate coating has hardened.
- Store the peanut butter eggs in a single layer in an airtight container.
Suggestions:
- I used a white potato in this recipe, but I’m sure a red potato would work just as well. You could even use a 1/2-cup of leftover mashed potatoes as a substitute.
- Don’t be daunted by rolling the peanut butter mixture into egg shapes, it’s really quite simple. Practice for a bit, and you’ll get the hang of it.
- Make sure you let the eggs sit overnight in the fridge. It will help with getting the correct peanut butter texture, as well as make the eggs easier to coat in the melted chocolate.
- Invest in Wilton’s Candy Melt Dipping Tools; this set of three special tools will help when coating baked goods or candies with chocolate.
Improvements:
- Add freshly chopped peanuts to the mixture.
- Decorate the eggs with sprinkles, or store-bought edible ornaments after dipping them into the chocolate.
Ingredients:
- 1 Medium Potato
- 1 Teaspoon Sea Salt
- 1 Tablespoon Butter
- 1/2 Teaspoon Vanilla
- 1 Tablespoon Heavy Whipping Cream
- 1 (16.3-oz.) Jar Creamy Peanut Butter (Not Natural)
- 1 Pound Box Confectioner's Sugar
- 1 (10-oz.) Bag Semi-Sweet Chocolate Chips
- 2 Tablespoons Crisco
- Royal Icing Flowers (Optional)
Directions:
- Peel and dice the potato, and place it in a medium saucepan with the sea salt. Cover the diced potato with a half an inch of water, and then bring to a boil on high heat.
- When the water begins to boil, turn the temperature down to medium-high. Cook until the potato is fork tender, which should take around 10 minutes.
- Drain the potato, and then place it in a large mixing bowl with the butter, vanilla, and cream. Mix on medium speed for 2 minutes.
- Add the peanut butter to the mixture, and mix for 1 minute on medium speed.
- Add the powdered sugar to the mixture, and then mix on low speed until all of the ingredients are thoroughly mixed together.
- Roll the peanut butter mixture into 1 1/4-inch balls between the palms of your hands, and then form into an egg shape.
- Place the eggs on a waxed paper lined baking sheet.
- Refrigerate the peanut butter eggs overnight.
- Place the chocolate chips and Crisco in a small bowl, and then microwave for 1 minute. Stir the mixture, and then microwave in 15-second intervals, stirring in between each one, just until the chocolate is completely melted and smooth.
- Dip each egg in the chocolate mixture, being careful to shake off any excess chocolate.
- Place the eggs back onto a fresh waxed paper lined baking sheet, and then refrigerate again until the chocolate coating has hardened.
- Store the peanut butter eggs in a single layer in an airtight container.
ORIGINALLY POSTED 04/19/2014
