Uh oh.. I want to eat one right now!!
Who doesn’t love chocolate and peanut butter? Especially Reese’s Peanut Butter Eggs… (drool)! This recipe is a keeper, and will probably be pulled out every Easter.. if not for every celebration, haha.
4 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup butter or margarine, melted
2-3 tbsp milk
3 cups semisweet chocolate chips
1 tbsp shortening
Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough.
Form the dough into egg shapes (or ovals will do!), place on a large cookie sheet and put them in the freezer for about an hour.
Place about half the chocolate chips and half the shortening in a microwaveable container. Microwave in 30 second intervals, stirring in between until completely melted.
Dip each egg in the melted chocolate and place on wax paper until set. I tried 2 different dipping methods – sticking a toothpick in the egg and then digging it, but sometimes the egg would fall off, and I also tried scooping the egg out of the chocolate with a fork.
Once you fill up the pan, put it in the freezer to help set the chocolate.
Several tips: Only take about 5 eggs out of the freezer at a time to dip them. Keeping the eggs cold helps to set the chocolate faster. Microwave chocolate as needed to re-melt. If you want to decorate the eggs with sprinkles, do that right after you dip them.
Everyone will form their eggs a little differently, mine might have been on the smaller side, but I got about 100 eggs from this recipe.
Adapted from The Whimsical Princess
And I made my first homemade apothecary jar from a jelly jar and a candle stick I found at the dollar store!
Linking to these parties!