Pretzel Peanut Butter Eggs

Line a baking sheet with wax paper and place pretzels on it, in stacks of 2.

In a small bowl, using an electric hand mixer, whip together peanut butter, butter, powdered sugar and brown sugar until smooth and well combined. Scoop out about 1 tablespoon of mixture and place on top of a pretzel stack. Using damp hands, press peanut butter mixture down to cover pretzels, and shape into a flat oval shape, about 1 cm (1/2 inch) thick. Repeat with remaining pretzels and peanut butter mixture. Place tray in freezer and freeze until firm, about 1 hour.

Place chocolate in a microwave safe dish and microwave at 50% power for 2–3 minutes, stirring every 30 seconds, until chocolate is fully melted. Take “eggs” from freezer and, one at a time, dip in melted chocolate, allowing excess to drip off. Lay back on wax paper to set.

Melt white chocolate and divide into 2 bowls. Tint each bowl a different colour (I only needed one drop of food colouring for this small amount), and drizzle each colour of chocolate over tops of “eggs” once chocolate has set. Store in an airtight container in refrigerator or freezer.