Natalie of Good Girl Style is back today to share a perfect indulgence for Easter, once that involves both peanut butter and chocolate. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, cream, and rich, creamy peanut butter. Don’t miss her most recent posts, about Strawberry Mousse and Classic Chocolate Truffles.
There’s just something about Reese’s Peanut Butter Eggs that remind me of being a little kid. Easter morning held a new dress, a wonderful breakfast, and the anticipation that these egg-shaped Reese’s might be sitting in my basket by the dozens. They are still one of my all-time favorite candies. Clearly, none of the other shapes of Reese’s can live up to the eggs, so I tend to stockpile this time of year.
The homemade version has been floating around the internet, but I wasn’t convinced it could live up to the real thing. Truth is these homemade treats are just as creamy and peanut-butter-chocolate-goodness-y as the originals–and they’re easy to make. Friends: now we won’t have to raid the shelves of six-packs of Reese’s eggs any longer, because we can make them at home any time we want. Happy Easter!
Homemade Reese’s Peanut Butter Eggs
Adapted slightly from Brown Eyed Baker
Makes approximately 10 large eggs
1 cup creamy peanut butter
1/2 stick (1/4 cup) unsalted butter
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1 1/4 cups sifted powdered sugar
16 ounces semi sweet chocolate chips
2 tablespoons shortening
Optional topping: powdered peanut butter, such as PB2
In a small saucepan, melt the peanut butter, butter, dark brown sugar, and salt until completely melted and creamy. Remove from heat. Add the sifted powdered sugar 1/2 cup at a time, stirring until smooth after each addition. The mixture will come together and form a thick paste. Let rest until cool enough to touch. Scoop rounded tablespoons of the mixture and form into egg shapes using your hands (or, for smaller eggs, press the mixture into the wells of a deviled egg platter). Place the egg shapes on a plastic wrap-lined baking sheet and freeze for at least 30 minutes or up to overnight.
Meanwhile, melt the chocolate chips and shortening together in the microwave, using 30-second intervals and stirring after each interval until completely smooth. Using a fork, dip the frozen eggs into the chocolate, turning to coat evenly, and let excess chocolate drip off. Transfer to waxed paper to let the coating set completely. Dust with powdered peanut butter if desired. Store in the refrigerator (if these aren’t all eaten immediately!).