Easter candy is the best for the few like me who can’t eat chocolate. There’s some good cocoa free candy at Christmas and Halloween, though Valentine’s Day was a total bust. But Easter is all about jelly beans, mellowcremes, sour candies, pastel sweets, even blueberry Dots (seriously, guys, pick up a box of Easter Dots – they’re fruity goodness).
A few steps away from the jelly beans, however, are tons of chocolate goodies, mocking me for being unable to eat them. All the staples like Snickers are available in egg shapes; there are Kit Kat bunny ears, and Mom’s favorite Reese’s Peanut Butter Eggs. She’s kind enough to not eat them, as the smell of chocolate is enough to drive me up the wall, as I crave it and worry about its presence all at once.
Life has been kind of empty without chocolate and Easter is definitely empty without peanut butter eggs. I’ve thought about trying carob for at least a year now. Even though I knew it was in no way related to chocolate, I was afraid I would be allergic to it too. A bag finally found its way into my grocery cart about a month ago. Then I stared at the bag for awhile before finally trying a chip. I survived!
It was time to make a special treat with carob chips. Considering the season, there was no better treat to make than peanut butter eggs.
Making these Carob Peanut Butter Eggs is kind of messy. Okay, it’s really messy, but it’s so much fun. This would be a great thing to make with kids. You could also substitute any kind of chocolate or white chocolate you like for carob. This is a very flexible recipe, but carob is really worth a try if you’re feeling adventurous.
Maybe it’s just because I’ve been craving chocolate for so long, but I thought these were out of this world fantastic. After a bite or two to get used to the assertiveness of the carob that is surprisingly similar in flavor to bittersweet chocolate, I was in peanut butter egg heaven. The bite of the carob, the creamy, slightly sweetened peanut butter filling. I used Skippy peanut butter here so that I was assured the filling wouldn’t separate. It added great flavor, texture, and stability. I think these are even better than the store bought version. I can’t wait to work with carob more often. And I hope the Easter bunny adds some of these Carob Peanut Butter Eggs to my basket!
- 1 ½ cups creamy peanut butter
- ½-1 cup confectioners’ sugar
- 1 ½ cups carob chips
- ½ cup Reese’s Peanut Butter Chips
- In a medium bowl, combine peanut butter and sugar. Mix together until sugar is completely incorporated. Add either ½ cup or 1 cup of sugar depending on how sweet you want the mixture and how thick. I ended up adding about 1 cup. Using a spoon and your fingers, form the peanut butter mixture into egg shapes. They may be as big or little as you would like. Place eggs on a sheet tray lined with wax paper. Once you set them down, you may need to form them into the egg shape better. Refrigerate for at least 1 hour and up to 2 days.
- After the peanut butter eggs have been chilled, melt the carob and peanut butter chips in a small microwave safe bowl. Microwave them in 30 second increments, stirring well in between to promote melting. Do not over heat – carob seems to scorch faster than other chips. The peanut butter chips have been added to make the coating a little sweeter.
- Place 1 peanut butter egg on a fork, dip the bottom into the carob mixture and spoon some carob over the top, coating the egg as completely as possible. Some of the peanut butter may melt into the carob, this is okay. Allow some of the excess carob to drain off, then place the egg back on the tray, pushing it off the fork with your finger.
- Once all the eggs have been coated, place them back in the refrigerator for at least 1 hour before serving. Eggs should be stored in the refrigerator in an air tight container for up to 1 week.