Description
Enjoy the delightful combination of creamy peanut butter and smooth milk chocolate in these Reese’s Peanut Butter Eggs. They’re easy to make and perfect for satisfying your sweet cravings!
Ingredients
Scale
- 1/2 cup dry roasted peanuts, ground until almost pb in food processor
- 2 tablespoons brown sugar, packed
- 2 tablespoons butter, very soft
- 1/2 cup peanut butter, not natural pb
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla
- small pinch kosher salt
- 1 and 1/2 cups milk chocolate chips, high quality, plus more
- 2 teaspoons shortening, or coconut oil
Instructions
- Process the dry roasted peanuts in a food processor until they resemble peanut butter.
- Check for texture; you want some small bits for a crumbly finish.
- Combine the ground peanuts in a medium mixing bowl with brown sugar, soft butter, peanut butter, powdered sugar, vanilla, and salt. Mix until smooth.
- If the mixture is too soft, chill it in the fridge for 5-10 minutes.
- Prepare two baking sheets with parchment paper and ensure they fit in the fridge or freezer.
- Shape the peanut mixture into 11-12 egg shapes, each around 3 inches long and 1.5 inches wide.
- Chill the eggs in the fridge or freezer until cold.
- Melt chocolate chips and shortening in a bowl until smooth, microwaving in increments.
- Set up a chocolate dipping station with a low heat source underneath.
- Dip each cold peanut butter egg in chocolate using a fork, allowing excess chocolate to drip off.
- Place the dipped eggs on a clean baking sheet, adjusting them with toothpicks if needed to maintain shape.
- Let the chocolate set at room temperature, avoiding the fridge or freezer to prevent blooming.
- Serve on a plate carefully, and store in an airtight container for 5-7 days.
Notes
Using high-quality chocolate chips enhances the flavor of your eggs.
For best results, ensure the peanut butter mixture is cold before dipping.
Store in a single layer to prevent sticking or breaking.
Nutrition
- Serving Size: 1 egg
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg