I made you some crunchy peanut butter eggs for your easter basket.
What I didn't realize is how they start to melt as soon as they're out of the fridge, so I don't think they'll make it home. It's not because they're so delicious I couldn't stop eating them...
I'll make it up to you, promise!
When I saw Dawn's chocolate PB eggs w/crunchy filling, two thoughts immediately came to mind. 1. I must make these. 2. Why didn't she use pretzels instead of panko breadcrumbs? As the queen of all things sweet and savory, I was a little surprised Dawn didn't use them herself.
|FTC Disclosure: Pure Dark slab received as part of the Foodbuzz Tastemaker Program|
Scientific method-style, a side-by-side comparison of prezels versus panko was warranted. It was a tough job, but somebody had to do it ;) The pretzels made for a sturdier filling that was easier to work with and had a more substantial crunch, they happened to be the ones I preferred. The panko filling was a bit softer, but did have a good uniform crunch. Panko or pretzels, you won't be disappointed!
|I figured an easter bunny was the best judge ;) Pretzel on the left, panko on the right|
Crunchy PB Eggs
slightly adapted from Vanilla Sugar
Yield: ~16 small eggs
1 1/2c crunchy PB (as per Dawn's suggestion, I used WF organic crunchy)
2T powdered sugar (may want a bit more if using dark chocolate)
1/2c coarsely crushed pretzels (I used TJ's Multi Grain Pretzel Nuggets)
sea salt, to taste (I used a good pinch)
4oz chocolate, your choice milk or dark (I used a 70% dark chocolate)*
*You may need more of this depending on the size of your eggs and how thick your coating is, but I found this to be enough.
Add peanut butter, powdered sugar, pretzels and salt to a medium bowl or tupperware container. Mix well, then taste and add more sugar if it's not sweet enough for you or more salt. Cover well and refrigerate overnight (or a few hours) until mixture has hardened.
Form rounded tablespoon-fulls of peanut butter mixture into oval (egg) shapes and place on a parchment lined cookie sheet. Place formed eggs in refrigerate while you melt the chocolate.
Coarsely chop chocolate and place into a small bowl. Set the bowl over a small saucepan with a bit of simmering water. Allow the chocolate to melt, and stir to make sure it is smooth.
When you're ready, dip your peanut butter eggs in the chocolate. I used two forks for this, turning the eggs over to make sure they're well coated in chocolate before returning them to the parchment lined cookie sheet. Repeat with remaining eggs, melting more chocolate if you're running low. My apartment was too warm to set the eggs (why did they turn on the heat again?? boo), so I popped them back in the refrigerator to harden.
Feel free to trim off any chocolate edges or drips from the sides of the eggs with a sharp knife if you like! I need to keep mine stored in the fridge, but (again) that might be a function of my apartment.
Edited to add: If you want these to keep these at room temperature, it's probably better to temper the chocolate, as Megan suggested in the comments. Try these links from Dave Lebovitz and Serious Eats for the way I learned to temper chocolate... and apparently forgot :)
Are you making any treats this weekend (Easter or otherwise)??