Do you ever go overboard and then regret it? Of course you do. We all do. It’s part of being human. And unfortunately, a necessary side effect of eating Chinese takeout. Yesterday, Kenny happened to be near my favorite Chinese restaurant, so we got takeout. That’s pretty rare, since I cook my family dinner almost every night. I got way too excited and ordered much more food than I could actually eat without feeling totally sick in the morning. And sure enough, I think I went one or two pieces of sesame chicken too far. Oh, well. Every time I overdo it, I just eat cleaner the next day and it all balances out somehow. It’s totally worth the sesame chicken. Sesame chicken is one of life’s great pleasures. As is sushi. As are Reese’s peanut butter eggs. Yep, that’s my all-time favorite candy choice, and this time of year, PB eggs are everywhere! Still, that didn’t stop me from trying to make my own. And the only thing I did differently was add sea salt to the top. Believe me, it’s an adjustment that’s well worth your time. As though Reese’s eggs weren’t addictive enough, these are even more irresistible. I gave them to Kenny because they happen to be gluten-free and he doesn’t get a ton of good GF sweets in his life. And then I was a terrible wife and ate half of them. It was impossible not to. So I’m kind of not sorry. After all, they’re easy enough to make again. And sometimes a girl just has to overindulge. This recipe is no-bake, no fuss. The hardest part is probably the dipping, but don’t be a perfectionist about that. As long as you wind up with an egg-shaped, chocolate and salt-covered confection, nothing else really matters. Sometimes we all go overboard, and that’s cool. Just make sure you’re doing it with your favorite foods! And now, if you’ll excuse me, I have some leftover sesame chicken in the fridge just calling my name!
Salted Chocolate Peanut Butter Eggs
1/4 cup unsalted butter
1/4 cup firmly packed light brown sugar
8 oz. (1/2 jar) peanut butter
1 and 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 package chocolate candy melts
coarse sea salt or fleur de sel, for sprinkling
- On the stovetop, melt the butter over low heat in a medium saucepan. Add the brown sugar, peanut butter, powdered sugar, vanilla and salt. Stir until the mixture is combined and smooth.
- Put the saucepan in the refrigerator for 15 minutes to get a little thicker. Form egg shapes with your hands with about two tablespoons of the peanut butter mixture. Place the eggs on a waxed paper-covered plate.
- Freeze for 15 minutes. Don't leave the eggs in the freezer for too long or they'll stick to the waxed paper and not come off.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Melt the chocolate according to package directions.
- Working carefully, dip each egg into the melted chocolate, lifting it with a fork to let the excess chocolate drip through the tines. With a toothpick, slide the egg gently onto the lined cookie sheet. Sprinkle with sea salt.
- Repeat the process until all the eggs are dipped. Allow the chocolate to harden.
- Store in the refrigerator so the eggs don't melt. They won't last long!