Dairy-Free Chocolate Peanut Butter Eggs
Author: Sarah and Katherine Hatfield
Serves: 2 to 3 dozen
Combine the peanut butter, buttery spread, powdered sugar, vanilla, and salt in a large mixing bowl. Mix with a hand mixer until fully combined. The mixture will be crumbly. Dust a cutting board with powdered sugar. Place the peanut butter dough on the cutting board, and form it into a ball. Roll out the dough to ½-inch thickness, powdering the rolling pin with powdered sugar if necessary. Cut egg shapes out of the dough with an egg-shaped cookie cutter , half of a plastic Easter egg, or freehand with a knife. Roll out the dough scraps and continue cutting eggs until the dough is used up. Place the eggs on a waxed paper-lined cookie sheet and freeze for one hour. Melt the chocolate chips and shortening together over low heat in a saucepan or in 30-second intervals in the microwave. Dip the eggs into the chocolate, scraping off any excess. If desired, let some of the excess chocolate drip off while the eggs rest on a cooling rack. Be careful not to let the chocolate begin to harden or the eggs will stick to the cooling rack. Place them back on the waxed paper-lined cookie sheet. Use any leftover melted chocolate to cover bare spots on the eggs and/or to drizzle on the tops of the eggs. Refrigerate until the chocolate is set. Store in the refrigerator until ready to serve. Recipe by Go Dairy Free at https://www.godairyfree.org/?p=224804
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