Ever since I was little my favorite Easter candy has been Reese’s Peanut Butter Eggs. I love the peanut butter and chocolate combination, and even though I know they’re technically the same thing, the eggs seem to taste so much better than a Reese’s Peanut Butter Cup. I would hoard the peanut butter eggs in my Easter basket, saving them for last after I’d eaten all of the lesser candy. I haven’t bought any in awhile since I make more than enough of my own treats, but when I pass them in the grocery store I still look at them longingly. It was during one of those moments that I thought: “Hey – I could make these myself!”
I may need to work on my egg shaping and dipping skills, and it would probably help their looks if I didn’t haphazardly toss the finished eggs in a tupperware before taking pictures of them. But I promise that once you take one taste of these, you won’t care what they look like. They’re sweet and creamy with the perfect combination of peanut butter and chocolate. Mike took one bite and ran up the stairs proclaiming “I love these!” They are a fun and easy Easter treat, and dare I say I think they taste better than the peanut butter eggs of my childhood?
Peanut Butter Eggs
1 lb + 1 cup confectioner's sugar
2 sticks of butter, softened
1 1/2 cups peanut butter
1 lb melting chocolate, melted (I used chocolate discs from Michael’s)
Mix first three ingredients together well and form into egg shapes. Place in freezer and freeze until firm. Dip eggs into melted chocolate and place on waxed paper to set. You may have to re-freeze some of the eggs before dipping them if they start to get too soft.
adapted from my mom’s peanut butter balls