Homemade Reese's Peanut Butter Eggs
Reese’s peanut butter cups taste sooo good! This homemade version can be done with the kids and has the same addictive taste.
It’s Easter time! And this year, instead of decorating eggs and cookies, I decided to do these homemade Reese’s peanut butter eggs which can also be a fun activity with the kids. These tasted exactly like the real Reese’s cups! I loved them. And you know what, it’s less work than making cookies for sure. I am so glad I decided on these this year …lol.
I was inspired to make these after Alyssa of The Recipe Critic, shared them a couple weeks ago. There are a few tips that I learnt while making them which you can check out below. I made a batch of these, dipped some in chocolate and kept them in the freezer. There are extra ones that I can dip at a later date since it makes alot. Once you have these, you do not need to buy any more Reese’s cups for a while …LOL. And I don’t mind because to be honest, they are expensive.
Tips on making these eggs:
The mixture will be crumbly when you add the powdered sugar. When you add the milk it will come together.
You can cut out any shapes you like- bunny, carrot, chick…anything.
These can be made in advance and stored in the freezer until you are ready to dip them in chocolate.
When melting the chocolate in the microwave, you have to do it in 30 second bursts. After each interval, give the chocolate a turn. You must use butter, not margarine. If you use margarine, it will cause the chocolate to seize up. Believe me, I learnt this the hard way…twice!
When dipping in the chocolate, things can get messy. But that’s OK! I use a knife or offset spatula to remove excess chocolate and to help smooth the top after being dipped.
If you run out of chocolate, just melt some more.
When they are finished coated, store them in the refrigerator. Eat them whenever you want! These will melt once it’s warm so take them out only when you are ready to eat them.
Yield: about 20 eggs
Ingredients
2 cups icing/powdered sugar
1 cup smooth peanut butter, at room temperature
3 tablespoons butter, at room temperature
3 teaspoons liquid milk
For coating:
2-3 cups chocolate chips- milk, semi-sweet or dark.
1 tablespoon butter
Assorted sprinkles
Method
Add the peanut butter and butter to a mixing bowl. Add the icing sugar in 1/2 cup increments and mix using your electric mixer. When all the icing sugar has been mixed in, add the milk and continue mixing. Empty the mixture onto a smooth, floured surface and roll out to about 1/4 inch thick. Cut into egg shapes using a cookie cutter and place them in the freezer for at least 1 hour. Keep rolling out the remaining mixture until all is used up.
Meanwhile, melt the chocolate chips and butter in a double boiler or in the microwave in 30 second intervals. Dip each egg in the chocolate mixture, using a spoon to cover them, and place on parchment paper. While the chocolate is still wet, add the sprinkles. Place in the fridge or the freezer to harden.
Enjoy whenever you feel that peanut butter/chocolate craving coming on!
