Homemade Peanut Butter Eggs with Raspberry Preserves

Ingredients

• 1 stick Butter
• 2 cup Creamy peanut butter
• 0.5 cup Dark brown sugar
• 1 tsp Vanilla extract
• 1.5 cup Powdered sugar
• Flaky salt (For the silicone molds and topping, as needed)
• Raspberry preserves (Use enough for the filling; the source does not specify an amount)
• Chocolate (Melted, for dipping; amount not specified)

Steps

1. 1

   Combine the butter, creamy peanut butter, dark brown sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring, until the mixture reaches the consistency shown in the source.

2. 2

   Blend in 1 1/2 cups powdered sugar until fully incorporated and the peanut butter mixture is smooth.

3. 3

   Let the peanut butter mixture sit for 30 minutes.

4. 4

   Prepare a silicone egg mold by sprinkling a little flaky salt into the cavities.

5. 5

   Add peanut butter mixture to each cavity, using enough to cover the bottom and reach the edges without filling it too heavily.

6. 6

   Add raspberry preserves to each peanut butter-filled cavity.

7. 7

   Freeze the filled mold for 30 minutes.

8. 8

   Remove the eggs from the freezer and match one side with the other to form the egg shapes.

9. 9

   Dip the assembled eggs into melted chocolate, coating them.

10. 10

    Sprinkle more flaky salt over the chocolate coating.

11. 11

    Return the eggs to the freezer for another 30 minutes, until the chocolate sets.

12. 12

    Keep the finished peanut butter eggs refrigerated.

Notes

The source does not specify the amount or type of chocolate, the amount of raspberry preserves, the number of eggs, or the exact cooking temperature and duration for the peanut butter mixture. A comment mentions that the preserves may be de-seeded if desired.

Nutrition per serving

• dessert
• candy
• no-bake
• chocolate
• peanut butter
• Easter
• Passover
• refrigerated