Copycat Reese's Peanut Butter Eggs
Homemade Reese's Peanut Butter Eggs, I thought they might be a great idea for anyone trying to make homemade items these days to have this recipe in their Holiday go to file(s).
The Author's comment "Usually available only around Easter-time, now you can make these delicious eggs year-round. We even think they're better than regular peanut butter cups."
- 3 c
- powdered sugar
- 1 1/2 c
- creamy or crunchy peanut butter
- 1/4 c
- butter or margarine, melted
- 2 Tbsp
- oval or egg-shaped cookie cutter
- 1-2 bag(s)
- milk chocolate chips (11 oz. each), divided
- 2 Tbsp
Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
Place the eggs on a cookie sheet and chill in freezer for at least one hour.
When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
Dip each egg, covering completely, and place on wax paper until set.
If you need more chocolate, melt second bag with more shortening