Simple and delicious protein peanut butter eggs.
I love the annual visit by the Easter Bunny and my favorite Easter treat of all times is a big ‘ol chocolate-covered peanut butter egg. Preferably EGGS plural. Chocolate and peanut butter have to be one of the best flavor combinations ever invented. Since I’m always trying to modify recipes with maintaining my waistline in mind, I came up with a slightly healthier option.
Even I can’t say healthy and candy in the same sentence with a straight face, but I will offer you a quick, easy chocolate peanut butter treat packed with a protein punch.
|Pretty similar! I used dark chocolate coating instead of milk chocolate.|
I bought a Russell Stover’s peanut butter egg to do a side-by-side comparison and taste test. To me they taste exactly the same – the protein powder is undetectable. The secret is using a delicious protein powder.
The only slight difference is that I used dark chocolate to cover the PB filling rather than milk chocolate. That’s just my personal preference. Feel free to use milk chocolate if you like.
The peanut butter filling is the same as my Protein Peanut Butter Ball recipe which is one of my all-time favorite sweet cheats. I try to always have PB balls in the fridge or freezer for whenever I’m craving something sweet.
The only tweak is to form the delicious dough into an egg shape and then dip in melted chocolate. There you go. Super simple!
Protein Peanut Butter Eggs
In a medium mixing bowl, combine peanut butter and protein powder. Mix until a dough forms. The peanut butter filling should be playdough-like in consistency, not sticky. If your dough is a bit sticky, add a touch more protein powder.
Form the mixture into egg shapes. I used approximately 2 tablespoons of filling for some of the eggs, and others (not pictured) were smaller. If you want a huge Easter egg, then go for it!
Pop the eggs into the refrigerator for at least 30 minutes prior to dipping.
Prepare the chocolate for dipping: Place the Wilton Chocolate Candy Melts in a small microwave-safe bowl. Microwave at 50% power for one minute. Stir. Continue microwaving in 30 second intervals at 50% power until chocolate is completely melted and smooth. (Directions are on the bag.)
Coat peanut butter eggs with chocolate: Working with one egg at a time, place top side down in bowl of chocolate. Use a fork to flip the egg over and cover the bottom with chocolate. Place on wire rack, parchment or waxed paper to harden. Repeat with remaining eggs.
Should you wish to be creative and decorate your eggs, let your imagination run wild! I used a combination of chocolate drizzle – messy is good! – and some purchased candy flower decorations. “Glue” the decorations to the eggs with a tiny bit of melted chocolate.
Store your chocolate peanut butter eggs in the refrigerator or freezer.
|I’m not sure how many will make it to Easter… 🙂|
Choose your protein powder carefully. I use Syntha 6 Peanut Butter Cookie flavor protein powder. Please choose a protein powder which tastes great. If you use a chalky gross powder (think hemp, ick), your peanut butter eggs will taste, well, chalky and gross.
Why not use “real” chocolate? In a perfect world I would use 85% dark chocolate for dipping the eggs, but to make a smooth melting chocolate you need to add a fat such as coconut oil, butter or cream. My goal was to make an EASY recipe, so I opted for Wilton Candy Melts. Everything in moderation, right??
So many choices for Candy Melts! I used dark chocolate candy melts, but feel free to try milk chocolate. Or, if you like white chocolate then by all means go with that. Even pastel colors would make a fantastic addition to an Easter basket. Again, I’m not advocating artificial colors on a regular basis, but it’s fine for an occasional treat.
Enjoy your Easter treats!
What’s your favorite Easter basket treat??