Friday, April 18, 2014

Chocolate Peanut Butter Eggs

I've always wanted to make these for Easter, and finally did today!  I was super tired for some reason but did it anyway.  My 7-year old helped me shape the peanut butter mixture into eggs and I dipped them later, which was very messy and the hardest part, by far.  After the first one, I didn't bother dipping the bottoms at all.  They're too big and awkward to move around.  You can see my chocolate is hardly smooth and perfect. They are delicious though; taste like Reese's PB Eggs, and makes a lot more, which is both and good and a bad thing.

Chocolate Peanut Butter Eggs (Homemade Reese's Eggs)
adapted from Food

4 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup butter
2 -3 tablespoons milk
3 cups semi-sweet chocolate chips
1 1/2 tablespoon shortening (I used organic- coconut oil would probably work too)

1. Mix together powdered sugar, peanut butter and butter.  Add milk, one tablespoon at a time until it becomes a nice workable dough.  It will be like play dough and easy to work with.  If it is crumbly at all, add more milk; just drops at a time until it comes together, and is smooth with no crumbling when pressed into a ball.  Form dough into egg shapes and place in freezer for 1 hour.

2.  Place chocolate chips in and shortening in a glass measuring cup.  Microwave 1 minute at a time, stirring in between, until melted.  (Can use a double broiler if you prefer; this is what I did.)  Dip each egg in the melted chocolate and place on waxed paper until set.  Trim any excess chocolate off that may pool with a paring knife.  If you wish to decorate with sprinkles, add them immediately, when the chocolate is still wet.  
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