You know Easter is on it's way when the peanut butter eggs start showing up in the check out aisle. Well, this year I decided to put a little twist on them and make my own. And let me tell you what, they are the perfect homemade version of a Reese's peanut butter cup. Make them for a sweet treat, to place in Easter baskets, serve after dinner, or give as a hostess gift.
Gather your ingredients...
- 3/4 C Peanut Butter
- 4 oz Cream Cheese
- 2 T Butter
- 1 Tsp Vanilla
- Pinch of Salt
- 2 1/2 C Powder Sugar
- 1 bag Hershey's Milk Chocolate Chips
1. This recipe will yield 20-25 eggs. First mix it all up. Place all of your ingredients in a mixing bowl and add the powdered sugar one cup at a time so it doesn't look like it snowed in your kitchen. The filling will be crumbly so do not worry about that.
2. Line a cookie sheet with parchment paper & create 1" balls with the filling. Shape the balls into eggs on the cookie sheet. Don't worry if they are not perfect because you will coat them with delicious chocolate.
3. Now for the waiting. Refrigerate the eggs for 18-24 hours to allow the eggs to dry out. They need to dry in order to make them easier to coat without crumbling.
4. After you have waited for the eggs melt your chocolate in a double broiler. I use a stock pot with 3 inches of water and a glass bowl. Also melt your chocolate as needed so it does not cease up & keeps it looking pretty.
5. To coat the eggs place them in the chocolate upside down flip them with a spoon and lift out with a fork to shake off the excess.
6. You can coat the eggs in dark chocolate, white chocolate or add a special garnish if you wish. I kept mine plain & simple. Enjoy!
I adapted & changed this recipe from the Little Blonde Baker