Oh yeah its here……
Have you ever had one of these? Oh man I love them. I know what you are thinking. It is just a Reese’s Peanut butter cup in the shape of an egg can it really be all that different? But I am telling you it is not just a new shape. They taste better too. I love them, almost as much as……
These! Now those Reese peanut butter cup eggs really are great. But like most things homemade is even better. These are over the top delicious, the texture is perfect and the darker chocolate really knock these out of the park. These are really simple to make.
The Whimsical Princess’s Chocolate Peanut Butter Eggs
- 4 cups powdered sugar
- 1 1/2 cups Creamy Peanut butter
- 1/4 cup butter or margarine, melted
- 2-3 tablespoons milk
- 3 cups semisweet chocolate chips
- 1 tablespoon Shortening
Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough. It will be just like play dough, it will be really easy to work with. Form the dough into egg shapes, and place in the freezer for about an hour.
Place the chocolate chips and shortening in a glass measuring cup. Microwave 1 minute at a time stirring in between until completely melted. (You can also use a double boiler if you prefer, but I am lazy)
Dip each egg in the melted chocolate and place on waxed paper until set. (I use a skewer and then slide the dipped egg of and cover the hole)
Once they are set you can trim any excess chocolate off that may pool at the base with a pairing knife to make them look pretty. You could also decorate them with royal icing and make a really special Easter treat.
I made these again for Easter and paid better attention to how I do it so I thought I would update this post with a few more tips!!
Your filling should look like this it is crumbly but will hold its shape when you apply a little pressure.
When you are ready to form your eggs grab a small amount and give it a good squeeze.
It’s ok, squeeze it like you mean it!
There see nice and pretty and ready for a lovely chocolate coat.
I got about 28, 2 inch eggs.
When I am ready to dip them I put a toothpick in the bottom, and dip it in the chocolate. Gently shake off the excess chocolate. If you want to skip the whole trimming the bottom of excess chocolate just hold it for a minute or two before you set it down. The egg is frozen and the chocolate will set up quickly and not puddle. I did wind up having to make an extra cup of chocolate when I did this, I don’t know if it was the technique or the number of eggs I made.
If your egg is wiggly on the toothpick it means they are no longer frozen enough so pop them back in the freezer for a little while more. I can do about 8 each time I take them out. You could also just keep them in the freezer until you are ready to dip each one.
I store mine in the fridge, they have a shelf life of at least two days could be longer. Ours never last longer than two days so I have no idea outside of that.
I have gotten much better at taking pictures so here is a new pretty picture!