I intended on posting this Easter themed recipe before it was actually Easter, but some other family things have been keeping me very busy and it just didn’t happen! Oh well, better late than never! Anyways, these peanut butter eggs are a delicious Reese’s copycat that are just as delicious and a lot cheaper. Probably healthier too, although don’t quote me on that one 🙂 They are relatively easy as well which was good for me because this is really the only candy making I’ve ever attempted.
To make the eggs, I adjusted a recipe that I found over at Six Sisters. You might even have all the ingredients in your kitchen already. One thing I love about this recipe is that it can be modified for any time of the year and they make a really cute treat to give away. For instance, on Valentine’s Day I made them in the shape of little hearts instead. You could even make little Christmas tree ones for Christmas or pumpkins for Halloween. Also, since this was the second time I’ve made these, I experimented with using some white chocolate as well and it turned out to be pretty good! So, you don’t necessarily use only semi-sweet chocolate to dip them in. One last note about them is that most recipes for the eggs that I’ve read have you roll out the dough, then use an egg-shaped cookie cutter to create the eggs, but I didn’t have any so I just rolled out small balls of the dough into something that resembled an egg. They weren’t perfectly egg-shaped, but they worked!
– 3 cups powdered sugar
– 1 1/2 cups creamy peanut butter (I use the all natural kind with no added sugar)
– 1/4 cup butter, melted
– 2 tablespoons of milk
– 1 1/2 cups semi-sweet baking chocolate, the bar kind or chocolate chips will work (You can also use white chocolate if you want, see above!)
1. Mix the powdered sugar, peanut butter and butter together in a large bowl (You may want to use your hands to make sure it’s really mixed together well.)
2. If the dough is too dry to stick together, add a little bit of milk at a time until it will stick together.
3. Using your hands, roll out small balls into the shape of eggs and place them on a large plate or tray lined with wax paper. (This is where you can use a cookie cutter shape to cut them out instead if you’d like.)
4. Place the eggs in the freezer for about an hour.
5. Melt your dipping chocolate per directions on bag/box. (Hint: Use a deep container for this instead of a wide container, which will make dipping easier!)
6. Take a few eggs out at a time (so they don’t get soft) and using a toothpick stuck in each egg, dip them one at a time in the chocolate, letting the excess drip off.
7. Place the dipped eggs on a plate lined with wax paper.
8. When you have finished dipping all of the eggs, place them in the fridge or freezer to harden for about an hour.
* Makes about 20 eggs