My kids are a bit old for Easter baskets, and we don’t dye eggs anymore, but Easter is still one of my favorite holidays. So I thought I would come up with a homemade Easter treat for those of you with gluten free kids.
Actually this recipe is naturally gluten-free and anyone would enjoy these. They can easily be made dairy free by using dairy free chocolate chips.
I modified my chocolate peanut butter cups slightly to make this treat. They are a little tricky to make, but if you read all the instructions, it should go smoothly.
The nice part is that if you mess up with the chocolate, just melt it again and start over. The temperature of the chocolate is key here. You need it solid but soft to cut, but keep in mind that touching it with fingers will leave prints.
Chocolate and Peanut Butter Easter Bunnies
- 12 ounces semi sweet chocolate chips
- 2 Tablespoons shortening (I use Spectrum organic shortening)
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar + extra for dusting
- 1/8 teaspoon salt
- Line two cookie sheets with wax or parchment paper. At least one needs to be large.
- Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1 1/2 minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
- Pour the chocolate onto the large lined cookie sheet and spread it out almost to the edges. Try to keep it an even thickness.
- Let the chocolate cool until it is soft, but not runny. A few minutes in the freezer should do it, but don’t let it get too hard. Take it out after a couple of minutes and test with a cookie cutter. If chocolate sticks to the cutter and it’s difficult to lift the cutter up, put it back in the freezer. If it’s difficult to push the cutter down through the chocolate, let it warm up a bit.
- Using a bunny or other shaped cookie cutter, cut as many shapes as you can out of the chocolate. Hopefully it will be an even number.
- Use a spatula to lift each bunny and place it on the second lined cookie sheet. Put it in the freezer to harden while you prepare the filling.
- Mix together the peanut butter, powdered sugar, and salt with a wooden spoon or spatula. Then knead it with your hands until all the sugar is incorporated.
- Liberally sprinkle wax or parchment paper or a pastry mat with powdered sugar. Also rub some on your rolling pin.
- Roll the peanut butter filling out just large enough to cut the number of shapes you will need. You can determine this by counting how many chocolate shapes you have and dividing it by two.
- Remove the chocolate bunnies from the freezer. Carefully place a peanut butter bunny on top of one chocolate bunny and top it with a second chocolate bunny.
- Wrap each bunny with foil or place them in a plastic container with wax or parchment paper between layers and cover. Refrigerate until ready to eat.
If you break a chocolate bunny you can either put it on the bottom layer where the break won’t be noticed and the peanut butter will hold it in place, or you can remelt the chocolate and cut it again.
Chocolate and peanut butter scraps can be made into a few peanut butter cups.