Home-Made Chocolate Peanut Butter Eggs

Reese’s Peanut Butter Cup copy-cat recipe!  Yum!!!
  • Prep Time: 10 mins
  • Servings: 18

Ingredients

  • cup creamy peanut butter I used Jif
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 1 3/4 – 2 cups powdered sugar (add more if needed)
  • dash salt, optional

Chocolate Shell

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening

Instructions

  • Line a baking sheet with wax paper and set aside.
  • In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
  • Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture.
  • 2 Options:  Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs.  If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg.
  • Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes.  If you’re in a hurry, you could place them in the freeze for 5 – 10 minutes.
  • Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
  • Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper.   Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don’t go overboard.  Decorate the eggs however you like. Sprinkles are always good!
  • Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
  • Store in the refrigerator in an airtight container until ready to serve.

Notes

I noticed when I use Jif I need more powdered sugar (2 cups) with Skippy I used 1 3/4 cup powdered sugar.
Source: https://www.thebakingchocolatess.com

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