I have a slight addiction to homemade peanut butter cups. I showed you in this post how to make an Emergency Reese’s Cup in less than five minutes for those times of the month that you are desperate and in need of chocolate and peanut butter STAT! Now, don’t get me wrong. I also adore the original, store-bought Reese’s Peanut Butter Cups and especially the Reese’s Peanut Butter Cup EGGS at this time of year. They are dangerous. I seriously can’t be trusted with a bag. But I find that I will eat less of them if they are made with dark chocolate, and hence, the need to make my own. These Homemade Reeses Cup Eggs are so incredibly rich and delicious you will thank me or curse me for this recipe!
I modified my Buckeye (Chocolate Peanut Ball) Recipe for this recipe. Here is what you will need:
Ingredients for Reese’s Peanut Butter Eggs:
- 2 cups powdered sugar
- 1 1/2 cups peanut butter
- 1/2 t vanilla
- 1/2 stick of butter
- 4 cups Ghirardelli’s chocolate chips
- 15 plastic eggs
Directions for peanut butter filling:
In a mixer, combine the powdered sugar, peanut butter, vanilla, and butter. Mix ingredients thoroughly. When combined the mixture will be like a stiff dough. Using your hands, roll the peanut butter into egg shapes and set aside onto parchment paper.
To make your egg molds, take plastic eggs and cut them in half vertically. I used a mini-hacksaw for the task. You can use kitchen shears to snip your eggs in half, but I found it easier to use the saw. Tape your eggs back together using masking tape.
This step is optional and will affect the “pretty factor” of your eggs. For the kids, I was worried about the plastic leaching into the chocolate so decided to cover the eggs with parchment paper. The plastic eggs are labeled “food safe”, but they weren’t originally intended to be used as chocolate molds. So for my boys, I just decided to put my mind at rest and provide a bit of a barrier with parchment paper. If you are at all worried about the plastic factor, I recommend just covering your frozen peanut butter eggs with chocolate like I did in this post and forget using the mold all together.
For the rest of the plastic eggs, I coated them with coconut oil to ensure easy release.
To make the chocolate peanut butter eggs, melt about 2 cups of chocolate chips at a time in a double boiler (or carefully in the microwave). Chocolate sets up so working in smaller batches is easier. Place the melted chocolate in a frosting bag (or just a gallon sized ziploc with the tip snipped) and pipe a small amount of chocolate in the egg. Place your peanut butter shaped egg on top of your melted chocolate and cover the rest in melted chocolate. Pop your eggs in the freezer until set. To remove the chocolate eggs from the mold, remove the tape and carefully release each egg from its mold. This recipe makes about 30 eggs depending on how much you eat in the process of making! Enjoy :).