So you have some time with the kids over this Easter weekend and would love to do some baking, but grandma already did the Easter egg cookies?
I have something fun for you. An edible dough to shape Easter eggs from and dip them in melted chocolate for a wonderful taste feast.
(Inspiration hit me when dipping my teaspoon in a bit of Nutella and some peanut butter and enjoying the taste together.)
If you love Reese’s peanutbutter cups, these special chocolate Easter eggs are perfect for you!
I made them yesterday with my preschool class, and everyone had a lot of fun.
The peanut butter – Nutella dough is easy to make:
To make that super elastic and delicious dough, put equal measures of peanut butter, Nutella and mini marshmallows into a plastic bowl. It renders a lot of dough, so work with 2 Tbs each in the beginning to see how far that gets you.
Microwave on high for no longer than 3 seconds. The marshmallows will crack if they are overcooked, which will give you lovely little, chewy candy pieces in the dough, but you will add and warm more marshmallows to get the softness into your dough. Take it out of the microwave, stir vigorously. Add the same amount of icing sugar as used per ingredient.
Microwave a few marshmallows for about 10 seconds if you like crispy-chewy candy pieces in your chocolate egg: immediately incorporate into the dough while still warm, they will break up and form delicious crispyness for your soft chocolate eggs.
Knead till all ingredients are incorporated beautifully and the dough is soft and supple. Add more icing sugar if needed. Process into any shape you like, coat with chocolate, yumm.