For us, it was a quiet Easter. We didn’t cook the traditional ham and sides; we dined (here at home) on pork tenderloin, roasted potatoes and green bean amandine/almondine.
Since it is just the two of us, I had in mind to make a small batch of homemade peanut butter eggs. Knowing that I would have some chocolate leftover, and since I had a can of sweetened condensed milk sitting in the cupboard, I made dulce de leche (caramel) from the can of milk.
The milk caramelizes in the can by simmering the unopened can (label removed) in a pot of water.
You can find the complete instructions at Serious Eats.
After I made the peanut butter eggs, I made chocolate covered, salted caramel wafers using the homemade caramel and leftover chocolate.
I just dropped chocolate onto a piece of waxed paper (smoothing the chocolate down with the back of a spoon), chilled and then spread caramel on top of those and dropped and spread melted chocolate onto the caramel (sealing in the caramel) and added a pinch of kosher salt to the tops.
Easter for two!