As we close in on Easter Sunday, it's interesting to consider the origins of the day and how it has progressed from being one of the most (if not the most) important Christian holidays, to the contemporary celebration involving rabbits, eggs, and chocolate. There is symbolism galore throughout this transition, but I'll leave it to you to sift through all of those details.
One thing is certain, if I may submit to you a short personal anecdote: The idea of an intelligible, man-sized bunny infiltrating one's home to leave various treats for children to find the following morning is less awe-inspiring than it is frightening (Frank the Rabbit, anyone?). Despite my best Elmer Fudd impersonation, the wascally wabbit evaded my nervous, inquisitive plots to detain him time and time again until--finally--the old chap stopped showing up altogether. Perhaps another Ethan Gibble somewhere else in the world had come into better luck than the one dwelling in Central Pennsylvania? No matter; one recurring childhood nightmare had come to an end.
While the assurance of various pre-packaged candy did little to temper the inner turmoil suffered throughout my younger years (after all, marshmallow peeps end up in microwaves more often than the mouths of children; not that I condone that sort of thing), freshly-crafted treats ultimately made Easter a holiday to remember. But in a good, non-emotionally-scarring kind of way, despite all of the other things considered.
One snack in particular, however, stood tall above the rest. An undeniable holiday favorite: The Peanut Butter Egg. Not a peanut butter egg, but The Peanut Butter Egg. While I've experimented with enough recipes in my day to know that items labeled "the best" often fall drastically short of that proclamation, I'm going to stick my neck out there anyway. With a thin, chocolate coating and a subtle, creamy, peanut butter center, these are the best peanut butter eggs anywhere and they would make a fantastic grab and go item as we close in on Easter Sunday. And, because I reek of humanitarianism, I hereby offer the recipe to you.
Melt the butter in a pan over low heat. When the butter is completely melted, remove it from the heat and cool slightly. Pour the butter in a large mixing bowl. Using a wooden spoon or spatula, stir in 1/2 lb. of confectioner's sugar, marshmallow creme, and creamy peanut butter. The mixture will be lumpy and runny at this point. Stir in the remaining 1 lb. of confectioner's sugar until the mixture is very smooth and even.
Mold the mixture into egg shapes and place them on cookie sheets lined with wax paper. Refrigerate the eggs until they are firm (approximately 1-2 hours). While eggs are in the refrigerator, prepare the chocolate coating.
Melt the chocolate in a small pan. Add shaved wax. Stir until the mixture is smooth and the chocolate is thinned enough for dipping. Dip firmed eggs in chocolate and refrigerate to harden the coating.
This recipe makes 30-35 medium-sized eggs.
Optional: Use Easter egg boxes to display and market your delicious creations.
WARNING: May cause uncontrollable tremors followed by thick, peanut-buttery secretions oozing through one's pores.
April Fools. Gotcha.
Did you try the recipe and find it fantastic? Did you find it lackluster? Maybe you added your own personal twist that you feel offers an improvement, or maybe you have your own recipe that you feel tops this one. Let us know what you think! Any questions, comments, or screams of protest can be voiced through the comment box below.