My Mother-In-Law's Chocolate Recipe
My mother in-law's famous chocolate eggs, non-parelles, and peanut clusters are what makes our Easters every year so special. Her peanut butter eggs taste like a reeses - but better. And did you know 2018 is the LAST YEAR they are making reeses peanut butter cups?! Don't worry, we have a solution to that peanut butter chocolate sweet tooth in us all: as per your request, I've included her recipe for peanut butter eggs (with her permission of course!). Family secrets mean I cannot share the others though, so you'll have to enjoy via the picture :P
PEANUT BUTTER CHOCOLATE EGGS (makes ~3 dozen eggs)
1 c. peanut butter
1.5 lbs confections sugar
8 oz cream cheese
1 tsp vanilla
1 pinch of salt
2 lbs merckens melting chocolate chips (I perfer dark chocolate, but I've linked the white, milk and dark chocolate below. My MIL swears this is THE BEST baking chocolate out there)
For the fondant...
Mix all of the ingredients (except the chocolate) until well blended. Shape into egg-like ovals! Chill for about 2 hours.
For the chocolate...
Take out your chocolate chips. Start a double boiler on the stove (you can put a dish inside of a sauce pan and fill the sauce pan/bottom one 1/4 full with water). Turn stove on high until water is boiling, then remove from heat and add chocolate to the double boiler (it makes it shiner). Put the chocolate melting chips in the top pot and continuously stir until melted to a fine liquid. Take the rolled chocolate and dip it into the warm, melted chocolate. Set on a tray in fridge until cool. And then, enjoy!
Hope you have fun my friends!