Peanut Butter Chocolate "Eggs"

I was engaging in post-xmas-stocking-candy binges with my little sister, Siena, and her friend, Mandy. We were having Reese's Xmas Trees. We were discussing why the trees (This goes for pumpkins and eggs as well) are so much better than the ordinary cups. I realize this must be because of how the proportion of chocolate to peanut butter changes. We're always broaching topics of such importance.

I finally uploaded a picture of the cookie tray at my Grandmother's house. This is the show tray. There were also boxes and boxes of back up cookies nestled in wait in the cold garage, like reserve troops, ready to spring forth at any moment:


This homemade version of Reese's "eggs" was brought to my attention via pinterest and you can see the original recipe at The Whimsical Princess. It's very much a gimmicky, pinterest-y recipe but it's still wonderful and so many people have a soft-spot for this kind of food. The homemade ones so so much better for several reason:

1. You can use any kind of chocolate or combination of chocolates that you want. I found a great deal on some Belgian milk chocolate at the grocery outlet and added some Ghiardelli 100% cocoa nibs to give it a little more body--perfect for the party I intend to give these to. If I were making these for myself I would have used at least 70%.
2. Processed peanut butter filling is delicious but texturally kind of gross (i.e sandy or gritty). I used Peter Pan smooth peanut butter and the candies came out smooth and dreamy.
3. They are easy to make, look adorable nested in tiny fluted cupcake cups, not to mention cheaper and they make great gifts for Valentine's Day. *awkward wink*

If I haven't sold you on at least writing these on a 'to-do' list for a special occasion then there is no hope for you and I have also failed.

The Whimsical Princess’s Chocolate Peanut Butter Eggs
Ingredients:
4 cups powdered sugar
1 1/2 cups Creamy Peanut butter
1/4 cup butter or margarine
2-3 tablespoons milk
3 cups semisweet chocolate chips
1 tablespoon Shortening

Directions:
1. Mix together the powdered sugar, peanut butter, shortening, and butter.

2. Add the milk one tablespoon at a time until it becomes a nice workable dough. It will be just like play dough, it will be really easy to work with.

3. Form the dough into egg shapes, and place in the freezer for about an hour.

4. Temper the chocolate in a double boiler.


5. Dip each egg in the melted chocolate and place on waxed paper until set. (I used a toothpick. Cover the hole if you want but I think they look kind of cute with the hole.



6. Once they are set you can trim any excess chocolate off that may pool at the base with a pairing knife to make them look pretty.