Peanut Butter Easter Eggs - Hēki Aranga Pata Pīnati
These homemade Peanut Butter Easter Eggs are so easy to make and can be adapted to your liking. The flavour is the perfect balance of sweet and salty.
Servings 15 Peanut Butter Easter Eggs
Ingredients
Peanut Butter Easter Eggs - Hēki Aranga Pata Pīnati
- 100 g pata kūteretere (softened butter)
- 1 C (165 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 C (270 g pata pīnati mātao (chilled peanut butter). I used crunchy but smooth also works.
- ¾ C (90 g) peru oneone (ground almonds) or the same amount of kokonati pūtī (desiccated coconut)
- ¾ C māngohe iti (mini marshmallows)
- ¼ C rōpere tauraki-tio (freeze-dried strawberries)
- 250 g tiakarete parauri (dark chocolate, 50%)
- 1 tablespoon noni (oil, neutral flavoured)
- 50 g ruireka (sprinkles)
Instructions
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
- Whip on high for five minutes until the butter it is pale in colour and fluffy in texture.
- Add all of the pata pīnati mātao (chilled peanut butter) and whip again for a minute or so. Don't over whip here.
Mix in the Remaining Ingredients:
- Add the peru oneone (ground almonds) or kokonati pūtī (desiccated coconut) in to the pata tāwhiuwhiu (whipped butter).
- Cut the māngohe iti (mini marshmallows) and rōpere tauraki-tio (freeze-dried strawberries) in to small pieces. Add them to the pata tāwhiuwhiu (whipped butter).
- Whakaranuhia te katoa - mix everything together until combined. Chill in the fridge for 10 - 15 minutes.
Mould the Mixture in to Eggs:
- Line a medium tray with baking paper. Take spoonfuls of the mixture and gently roll the mixture in to an egg shape.
- Repeat the rolling process until you get 15 even sized eggs. 15 Hēki Aranga (Easter Eggs) is just a guide too, feel free to make them smaller or larger.
Chill the Rolled Peanut Butter Easter Eggs:
- Once all of the hēki (eggs) are rolled, refrigerate for at least an hour. Once the time is nearly up, prepare the tiakarete (chocolate).
Melt the Chocolate:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the noni (oil).
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.Melt all of the ingredients together, stirring occasionally until smooth.
- Remove from the heat and then cool for 5 minutes.
Dip the Peanut Butter Easter Eggs in Chocolate:
- Remove the hēki (eggs) from the pouaka mātao (refrigerator). Line another tray or board with baking paper.
- Add a hēki (egg) on to a fork and gently lower it in to the tiakarete (chocolate).
- Use a spoon to quickly cover the entire hēki (egg) with tiakarete kua rewaina (melted chocolate). Gently shake all of the excess chocolate off it and scrape the bottom of the egg with the spoon.
- Place the hēki (egg) on to the new tray or board and sprinkle with ruireka (sprinkles), if you are using them. Add the ruireka (sprinkles) immediately after dipping the egg because they set really fast.
- Repeat the process until each hēki (egg) is covered and decorated.
Refrigerate the Chocolate Covered Eggs:
- Once all of the hēki (eggs) are covered and decorated, refrigerate again for around 30 minutes. They are now ready to enjoy.
Store the Peanut Butter Easter Eggs:
- These delicious Hēki Aranga (Easter Eggs) will keep well in the fridge for up to a week. Store them in a sealed container.
- As a simple Easter idea, add the hēki (eggs) to small paper lolly bags and tie them in brown string. The bags can be decorated with felts or crayons for a fun spin on homemade Easter Bling.