Make your own Reese's peanut butter eggs instead of buying them. For Easter, creamy milk chocolate with sweet and salty peanut butter filling is perfect!
– 1 cup creamy peanut butter like Jif or Skippy (250 grams)– 5 tablespoons unsalted butter sliced (70 grams)– ½ teaspoon pure vanilla extract– ¼ teaspoon salt– 1 ½ cups powdered sugar (180 gram
Ingredient
Direction
Melt peanut butter and butter in a large saucepan on medium. Vanilla and salt after turning off the saucepan. Peanut butter sugar powder. Add, blend. Last, sugar thickens filling.
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Fill peanut butter egg shapes with a 1.5-tbsp cookie scoop. Shape eggs by rolling each piece into a circle. Repeat on parchment-lined baking sheets until all filling is used.
Freeze the shaped filling. Before coating in chocolate, it must chill for 30 minutes. Making the chocolate coating: Combine chocolate chips and shortening in the microwave or double boiler.
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Reduce microwave power to 50% and cook in 30-second intervals to avoid chocolate scorching. After melting the chocolate, line another baking sheet with parchment paper to dip the peanut butter eggs.
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Unfreeze half the peanut butter eggs. Use a fork to dunk each egg into the chocolate bowl. A toothpick helps slide the chocolate peanut butter egg onto the baking sheet.
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Remove the other half of eggs from the freezer and repeat the chocolate coating process. Chill chocolate until firm. Place the chocolate-coated eggs in the fridge for an hour to firm up.