Who doesn't like some reeses and similar creamy or crunchy deliciousness this time of year? Since so many of us are cooking and baking more lately, here is an easy one to satisfy your wallet and your tastebuds!
INGREDIENTS FOR HOMEMADE PB EGGS:
- 16 ounce jar creamy peanut butter (crunchy is allowed)
- 3 cups powdered sugar
- 1/4 cup butter, pre-melted
For Outside 'Shell':
- 3 cups semi-sweet chocolate chips
- 1 -2 tablespoon shortening (butter is fine, full fat though) add as needed for efficient melting
HOW TO MAKE:
- In the bowl of your mixer, add peanut butter, powdered sugar and melted butter until the mixture is well combined and looks like dough.
- Using about a tablespoon and a half of dough, form into an egg shape and place on a cookie sheet layered with parchment paper. (You can use also egg molds from ip)
- Place the cookie sheet in the freezer for 15-20 minutes to allow the eggs to harden before dipping into the chocolate mixture.
- While the eggs are hardening in the freezer, melt chocolate and shortening/remaining butter in a small bowl in the microwave. ENSURE you do this in 30 second intervals and stir or it will burn. You may need to reheat it if it starts to harden. TIP: other option is to just use store bought magic shell!
- After 15+ minutes, take PB 'eggs' out of the freezer, dip eggs into the melted chocolate covering all sides. TIP: To assist in the dipping process, place a toothpick into one end of the egg.)
- Place dipped eggs onto cookie sheet with parchment paper.
- Once all eggs are dipped, place in the freezer for 30+ minutes to allow the chocolate to harden. If you lost shell on one side, then redip that side and leave it faceup in freezer for 20 mins again. Optionally add some coarse sea or kosher salt to top of chocolate!
- To store, place in the refrigerator for up to 3-4 days or in the freezer for 2 months.
Enjoy - and watch out for rabbits and PB loving family members!
