This recipe comes from Dorette Snover, owner of C’est si Bon! Cooking School in Chapel Hill. She wrote: "Growing up in Berks County, Pennsylvania Dutch Country, meant making these delicious — and synonymous with springtime — Easter treats. Many old-time recipes are a bit sketchy as to exact amounts of each ingredient, so let your palate be your guide."
1 cup peanut butter, smooth or crunchy
1 ½ sticks butter, softened
1 pound powdered sugar
½ teaspoon vanilla extract
12 ounces semi-sweet chocolate, chopped (not chocolate chips)
¼ cup toasted chopped peanuts
Mix peanut butter and softened butter in a medium mixing bowl using a hand mixer or in a standing mixer. Cream until smooth. Add powdered sugar and vanilla. It should come together to form a stiff dough. Knead if necessary to achieve a firmer consistency.
Use hands to mold dough into egg shapes and place on waxed paper-lined baking sheets. Refrigerate overnight uncovered, allowing to dry slightly.
Melt chocolate in the top of a double boiler over simmering water and stir until melted. (If you don’t have a double boiler, place the chocolate in a small glass or metal bowl and set on top of a small pan of simmering water.)
Dip peanut butter eggs in the chocolate using two forks, return to wax paper-lined cookie sheets. Sprinkle dipped eggs with chopped peanuts. Let harden and then wrap in brightly colored foil or place in festive cupcake liners.
Yield: 16-18 eggs