Friday, April 22, 2011

Recipe: TandyKake Eggs (peanut butter/cake/chocolate)


1 C. Milk                                      pinch of Salt
2 Tbsp Butter                               4 Eggs
2 C. Sugar                                    1 tsp. Vanilla
1 tsp. Baking Powder                    Peanut Butter
2 C. Flour                                     2 Bags of Choc. Chips

Scald milk & butter, set aside. Mix dry ingredients with eggs, add vanilla & milk mixture. Beat. Pour into greased rectangular cookie sheet with sides. Bake 350 for 20 minutes.

I halved the recipe above since it's just our family of four this Easter, so I used two brownie pans

After 20 minutes, the cakes might not be brown on the top but should be a little brown around the edges.  I cut the cakes with an egg shaped cookie cutter immediately after removing from the oven and put them on a cookie sheet. I had the kids spread the peanut butter onto each egg and then we put them into the refrigerator.

SCRAPS! Mmmmmm!

After a little bit, the cake will be cool and the PB will get a bit firm.

Take your chocolate chips and either melt them in a double boiler or in the microwave oven. 
Spoon the melted chocolate onto each egg and have your kids spread it all over and down the sides.  (Notice I put the eggs onto a cooling rack to allow the chocolate to drip)

Have the kids decorate them with sprinkles while the chocolate is soft.
Put the cookie sheet back into the refrigerator for the chocolate to firm up.

Mmmmmmmm! So Good!

Store in the fridge to keep the chocolate from melting.


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