EASTER EGGS

Pic's Peanut Butter & Chocolate Easter Eggs

makes about 25

85g Butter at room temperature

1c Pic's Smooth Peanut Butter

300g Icing Sugar

½ teaspoon Vanilla Essence

350g Whittaker's 62% Dark Cacao Semi Sweet Chocolate

1 teaspoon of vegetable oil

Flakey Sea Salt – optional

Line a baking tray with baking paper

Using a handheld or kitchen mixer beat the butter till smooth.

Add Pic's Peanut Butter and beat till combined.

Add icing sugar and vanilla essence and mix till all combined. The mixture may look crumbly but will come together when shaping Easter eggs.

Measure out 1 Tablespoon of Peanut Butter mixture and shape into a ball then flatten slightly. Use your finger tips to narrow sides of mixture to create and egg shape.

Refrigerate for at least an hour till very firm.

Melt your chocolate and oil over a double boiler or microwave in 20 sec increments till nice and smooth. Let chocolate cool slightly before dipping so it won't melt your eggs.

Coat all sides in chocolate and refrigerate till hard.

Melt left over chocolate and you can drizzle strips over them with a spoon or squeeze bottle.

Top with Flakey Sea Salt and set in fridge again.

As the mixture is quite soft keep in fridge or freezer till ready to eat. Enjoy!