Every0ne knows that peanut butter and chocolate is one of the best food combinations ever. Ever. I feel sad for my brother and Jacob who are both allergic to peanut butter. They don’t get to taste the most delicious food in the world. Okay, okay, maybe it’s not the most delicious food, but it’s pretty good
Tonight my family is coming over for dinner and to dye Easter eggs so I made peanut butter eggs for dessert.
Reese’s peanut butter eggs are one of my favorite holiday treats, so I decided to try making them myself. At first I tried using a plastic egg to make the egg shape out of the peanut butter but that didn’t work too well, so I just used my hands to shape them. They weren’t perfect egg shapes but they tasted delicious!
Also, these are not healthy by any means. But they are a prefect for a treat.
Peanut Butter Eggs
1 1/2 cup peanut butter
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 1/4 cup confectioner’s sugar
- 2 cups milk chocolate chips
- 2 tbsp. Crisco or other vegetable shortening
In a saucepan over medium heat, stir together peanut butter, butter, and brown sugar. Stir constantly until completely blended. (This step can also be done in the microwave).
Remove from heat and let cool. When mixture is cool, slowly stir in confectioner’s sugar in small amounts until completely blended.
Refrigerate peanut butter mixture for about 30 minutes so it’s easier to shape into eggs
Line cookie sheet with wax paper. Shape peanut butter mixture into egg shapes and place on wax paper cookie sheet.
Refrigerate for 30 minutes.
Melt chocolate chips and Crisco together in the microwave at 50% power in 30 second increments until melted. Make sure to stir well every 30 seconds.
Using a fork dip each peanut butter egg into chocolate making sure to coat the whole egg. Place eggs back on wax paper
Refrigerate 30 minutes so the chocolate can set. Store in an airtight container in the refrigerator.