In all honesty, my intention was to make a home-made version of my favorite Easter candy – Reese’s eggs! Clearly I didn’t succeed in making chocolate eggs, but I did succeed in making some almond butter chocolate fudge! When I got about halfway through with melting the chocolate for the “coating”, I realized that something wasn’t right – the chocolate was much thicker than it normally is. Now let me just say that I have melted chocolate many, MANY times before – for dipping pretzels, dipping cookies, or making chocolate ganaches. Therefore, I’d say I’m pretty well-trained in doing this, and I know all of the secrets to make a smooth, melty chocolate.
Unfortunately, something today was off. The chocolate was really thick and chunky, and I knew that if I heated it anymore, it would just burn. So instead of burning the chocolate, I decided to just leave it as is: half-melted and only semi-smooth.
Since the chocolate wasn’t smooth enough, I realized that I wasn’t going to have anything to dip my peanut butter “eggs” into. I didn’t want to just abandon the whole recipe all-together, so I decided to improvise: instead of dipping the eggs into the chocolate, I would just combine everything together and make some bars!
Once everything was mixed together, I stuck it in the freezer for a few minutes to set, and then I cut it into bars. Even though the finished products didn’t turn out to be the peanut butter eggs I was hoping for, they turned out tasting delicious. Plus, this method was so much faster than dipping each egg individually, so it was a win-win!
Before I leave you with the recipe, I just want to give you one little reminder: cooking is all about creativity. You can always change up your plan halfway through or change up the ingredients you use, just like I did! Just because something doesn’t go right doesn’t mean the whole thing is ruined. You might just end up with something better than you were expecting!
- ⅔ cup nut butter
- ¼ cup melted coconut oil
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 cup powdered sugar
- About 2 tbsp. unsweetened almond or cashew milk
- 1½ cups chocolate chips or chocolate bark
- 2 tbsp nut butter.
- Line a 9x9" baking dish with a layer of wax paper or parchment paper. Lightly spray with non-stick cooking spray.
- Melt the ⅔ cup nut butter with coconut oil. Stir in the vanilla, almond extract, and powdered sugar.
- Slowly add the milk and stir until mixture reaches desired consistency.
- In a microwave-safe bowl, or in a double boiler over the stove, melt the chocolate and nut butter.
- Once chocolate is melted, stir mixture into the peanut butter/powdered sugar mixture from above.
- Pour mixture into parchment-lined baking dish and place in the freezer for 45-50 minutes, or until set.
- Once set, remove from freezer, bring to room temperature, and cut into bars.
- Store in the refrigerator
