Recipe: Homemade Reese's Peanut Butter Eggs

Reese's Peanut Butter holiday shapes are so much better than their regular cups. I think it's because the peanut butter inside is different. My husband and I can hardly resist the trees at Christmas and the eggs at Easter. Now I make them at home to avoid all of the chemicals and preservatives. These are so fun if you have cute silicone molds to make them in!

If you use quality ingredients, these are not a bad treat. Grass-fed butter is a superfood, full of healthy fats! I use Equal Exchange organic chocolate chips because they are soy-free. I make my own peanut butter from organic peanuts. If you are going to use a store-bought peanut butter, make sure you choose one that has no added oils or sugars. Finally, I make my own powdered sugar from unrefined sugar so it retains the original vitamins and minerals. Again, you can use store-bought - I like this one from Wholesome Sweeteners.

Ingredients:
2 c. powdered sugar (homemade recipe here)
1 c. peanut butter
5 TBS. butter, softened
2 tsp. vanilla
3 c. chocolate chips


To a food processor, add all of the ingredients except the chocolate chips.


Mix until it turns into a dough. It will be slightly crumbly, but should easily come together when you press it in your hand.


Now is the fun part, making them into shapes! Pack the dough tightly into a mold so the shapes come out correctly. If you don't have any molds, you can just press it into a square pan and then cut them into bars. The dough is firm enough that you can actually shape it into anything you want, like the traditional eggs. Put the molds/pan/shapes into the freezer for 30 minutes.


When the peanut butter treats are almost set, melt the chocolate chips over a double broiler. You need about 1 ½ bags of chocolate chips to get 3 cups.


Remove the shapes from the freezer. They should pop right out of the molds.


Use a fork to dip each treat into the chocolate, and then let the excess drip off.


When all the treats are covered, set them back in the freezer for a few minutes.


Remove and eat them! Store the leftovers in the freezer or refrigerator as they will melt fairly quickly at room temperature. Make these for Easter and use other themed molds to make them for other holidays and occasions, too!

 

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7 comments:

  1. Oh Cristina,
    Thanks for the treats. Just what I wanted!

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  2. Oh my,can't wait to make these!!
    Stacia

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  3. this is great. I found it via the It's Keeper link up. I have linked in a beef dish. Have a super day.

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  4. I'm from the UK. Is powdered sugar what we call icing sugar, ground down into a fine powder as opposed to what we call granulated, i.e the kind you put in your coffee?

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  5. @Anonymous, Yes, powdered sugar is the same thing as icing sugar.

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  6. Made these for my family ....they did not last! Very delicious and without all the junk of the store bought ones! Thank you.

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  7. G'day! Reminds me of childhood fun!
    Cheers! Joanne

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