It’s that time of year again…. Reese’s Peanut Butter Egg season!
These were a childhood favorite in our house and they always made their way into our Easter baskets as kids. Now, I can’t actually get myself to eat the real ones because I have become a complete food snob… not able to eat super processed candy with preservatives and all that. Sooooo I thought that I would make some at home. I actually like these ones better because they taste more gourmet. They can be a bit messier and not as perfect, but that’s the beauty of making something from scratch. These are best stored in the fridge so if you want to put them in an Easter basket I recommend wrapping it in some kind of wax paper so that it won’t stick. Enjoy!
Here’s what you need:
4 tablespoons unsalted butter
1 cup peanut butter (look for a brand that just has peanuts at the ingredients)
2 1/4 cups powdered sugar
4-6 ounces chocolate (See note below)
coconut oil; optional
Here’s to do:
*Cream the butter and peanut butter together
*Slowly add the powdered sugar until it is well combined
*Line a baking sheet with wax paper
*Scoop the mixture out and form into an egg shape (as small or big as you like)
*Refrigerate for several hours or overnight
… A word on chocolate…
For these I used dark chocolate, but you can use milk or semisweet. I used the baking chocolate that comes in a bar form, like Ghirardelli. It is good to use, and the “healthiest” in terms of using chocolate (you can find other brands that come in bars as well that are just as good). You can also use a kind of chocolate that’s called “candy coating chocolate” which will harden up so that you do not have to store the Eggs in the fridge. This “candy coating chocolate” is made with stabilizers that allows the chocolate to harden up. They increase shelf-life and can be kept at room temperature BUT, if you are going for a healthier route, use the bar chocolate. If the bar chocolate needs to be thinned out, mix in a tiny bit of coconut oil. The biggest different is that if you use “candy coating chocolate,” then they can be stored at room temperature, but if you use the chocolate and coconut oil, then they are best stored in the fridge, because they will soften too much at room temperature.
… With that said…
*Create a double boiler by placing a glass bowl over a pot of simmering water and fill the bowl with the chocolate allowing it to slowly melt, add in the coconut oil if needed
*Once melted grab the peanut butter Eggs out of the fridge and dip them in the chocolate using a dipping spoon (can be found at a baking supply store) or using a fork
*Place on wax paper to harden
*Once all of them are dipped place them in the fridge to harden completely
They will go fast!
Homemade Reese’s Peanut Butter Eggs