Make Reese's peanut butter eggs at home instead of waiting for them at the store. The perfect Easter treat is creamy milk chocolate with sweet and savory peanut butter filling!
– 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 grams)
Ingredient
Direction
Wrap a big baking sheet in paper to make peanut butter filling. Save. Large peanut butter-sliced butter pot. Over medium heat, stir often until melted and smooth.
1
Smooth them in a microwave-safe basin every 30 seconds. After cooling, add salt and vanilla. Repeat adding ½ cup (60 grams) of powdered sugar three times, mixing well.
2
After adding the remaining ½ cup, the mixture will be thick. Use your hands to mix it until no streaks or lumps remain.
3
Scoop peanut butter mixture with a 1.5 tablespoon cookie scoop, roll into balls, form eggs, and slightly flatten on baking pan. Freeze the peanut butter egg baking sheet for 30 minutes.