Dark Chocolate Peanut Butter Eggs (and Cups) with Sea Salt (vegetarian,gluten-free)

With candy filled holiday all around this is always an excuse to play with some confections of your own.  During Easter there is nothing I look forward to more the day after when I can get my peanut butter egg fix at half off.  This year I decided not to wait and make my own.  These get a bit of an upgrade with dark chocolate, organic peanut butter and a sprinkling of coarse sea salt.

I also decided to make peanut butter cups while I was experimenting with the eggs. The cups were easier to work with and have a more 'finished' appearance and shape.  I used regular sized muffin cups and made these giant, delicious, monsters of peanut butter cups.  Feel free to use the mini cups though for a neater treat.

Makes 12 eggs or 6 BIG peanut butter cups

Recipe:
1 bag (12oz) dark chocolate chips
2 cups creamy peanut butter
3/4 to 1 cup of confectioners sugar (depending on how sweet you like your peanut butter filling)
1 tsp. kosher or sea salt
2 tsp. of coarse sea salt for topping



Method: Peanut Butter Eggs:
1. Place wax paper a silpat on a cookie sheet for a non-sticking surface.
2. Mix peanut butter, sugar, and 1 tsp. of kosher salt in a bowl.

3. dollop the peanut butter mixture onto the non-stick surface.  I made vague egg shapes just using a spoon.

4. Place the eggs in the freezer for at least 30 minutes so that they can be dipped in the melted chocolate.
5. Melt chocolate in a double boiler.

6. Once the peanut butter is frozen dip it into the melted chocolate and return to the cookie sheet.
7. Dip all the eggs and add a sprinkling of coarse sea salt before the chocolate hardens.
8. Let the chocolate set before eating (its faster if you put them in the freezer!!).



Method: Peanut Butter Cups:
1. Set out 6 muffin cups on a cookie sheet.
2. Mix peanut butter, sugar, and 1 tsp. of kosher salt in a bowl.
3. Melt chocolate in a double boiler.
4. Fill the muffin cup with melted chocolate so it just covers the bottom of the cup.

5. Place the chocolate to set in the freezer for 15 minutes
6. Remove from the freezer and add a dollop of peanut butter to each cup. I sprinkled a little more coarse sea salt to the top for extra bite.

7. Freeze the cups for another 15 minutes.
8. Add the remaining chocolate to the top and sprinkle with coarse sea salt.

9. Freeze again for 15 minutes so the cups set completely.
10. Eat or store in an airtight container for up to 5 days.


ENJOY!