2packages ready-made royal icing flowerssee blog post for sources
Instructions
In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, 3 cups peanut butter, salt, and butter. Beat on medium speed until combined and the mixture becomes crumbly. Add cream one tablespoon at a time and mix until a thick, soft dough forms. You’ll know it’s the right consistency when the mixture holds together when you squeeze some in your hand. It should not be sticky.
Thoroughly pack an 8″ x 5.5″ x 3″ confectioner’s egg mold with peanut butter filling mixture. Trim any excess off the back of the egg with a large chef’s knife until the filling is even with the surface of the mold. Line a baking sheet with parchment or wax paper and set a grid cooling rack on top. Carefully turn the peanut butter egg out onto the cooling rack with the flat side down. Use the extra tablespoon of peanut butter to fill in any cracks that developed on the egg’s surface. Use your finger to smudge the peanut butter into the cracks evenly.
On a stove top over medium-low heat, melt the chocolate chips and shortening in a saucepan, stirring occasionally. When chips and shortening are melted and smooth, transfer the mixture to a cup with a pour spout. Pour the chocolate over the surface of the peanut butter egg, until the entire top surface is evenly coated. Let stand 2-3 minutes and then pour another coating of chocolate over the first layer. Set aside to cool at room temperature. Refrigerate at least one hour or up to overnight before decorating.
Remove the chilled coated egg from the cooling rack by using a large chef’s knife under it to slice and pry loose the peanut butter and chocolate, then lift off with one hand and a spatula, and set on a serving plate. To decorate, brush a band of piping gel onto the middle of the egg and pour on sprinkles. Attach flowers on either side of the band with dots of melted chocolate. Arrange more of the flowers on the egg as desired.
Extra peanut butter filling can be used to peanut butter cups. You’ll need 1 additional cup of melted chocolate. To make peanut butter cups, set foil cupcake liners in the compartments of 6 cavities of a standard cupcake pan. Brush insides of cupcake liners with melted chocolate; let cool for one hour or refrigerate until set. Press peanut butter mixture into each cup until filled within 1/4 inch of the top. Pour melted chocolate into each cup until filled and smooth evenly. Refrigerate at least one hour before decorating. Turn peanut butter cups out of the muffin pan and brush with piping gel. Pour on sprinkles to decorate.
Notes
Use shelf-stable peanut butter such as Jif for this recipe.