With Easter just days away I started making my annual homemade candy. Normally it is Rocky Road Eggs and Chocolate Bunnies. However, today I decided I wanted to try my hand at making homemade Reese’s Peanut Butter Eggs!!
I used a vintage metal egg mold that was my grandmother’s. This mold brings back so many memories of her making Rocky Road Chocolate eggs that I can vividly see her in her kitchen working away.
I took Natural Peanut Butter, Powdered Sugar and salt and threw it all into the Kitchen Aid and thoroughly mixed it all together to create the Peanut Butter middle of goodness!
Next I took a 12 oz bag of Dark Chocolate chips and placed them in a microwaveable glass bowl to melt down so I could make the molds.
Once everything is just right place 2 tablespoons of melted chocolate into the mold then take a tablespoon of the Peanut Butter mixture and place it on top of the chocolate and then cover with more chocolate.
Place mold in to the refrigerator or freezer and let set for 30 minutes. Once set, pop eggs out of mold and enjoy!
Chocolate Peanut Butter Eggs
- 1 cup creamy peanut butter
- 1 to 1½ cup powdered sugar depending on if you are using natural peanut butter
- 1/4 teaspoon salt
- 6 ounces semi sweet chocolate or dark chocolate chips
- 1 Tablespoon butter flavored shortening
- In stand mixer stir together the peanut butter, powdered sugar and salt. Set aside.
- Melt the chocolate chips and shortening in the Microwave in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
- Grease your candy mold.
- Place 2 tablespoons of melted chocolate into the mold less if you have a small mold.
- Use one tablespoon of peanut butter and roll it into an egg shape in the palm of your hands. Place it on top of the chocolate.
- Then cover peanut butter mixture with more chocolate.
- Repeat until all the mold eggs have been filled.
- Place the mold in the freezer for 30 minutes or until the chocolate has hardened.
- Remove the eggs and carefully trim any excess chocolate with a knife. If desired, wrap individually in foil. Store in a covered container in the refrigerator until ready to eat.
Adapted from The Gluten-Free Home Maker