Better Than Store Bought Copycat Reese's Peanut Butter Eggs
These Copycat Reese's Peanut Butter Eggs don't stand a chance with the store bought ones. They are thick and creamy and make for the perfect Easter treat!
Ingredients
- 1 Cup Peanut butter
- 2 3/4 Cup Confectioners sugar
- 1/2 Cup Salted butter Room temperature
- 2 Cup Milk chocolate chips
- 2 Tbsp. Shortening
Instructions
- In a large mixing bowl, combine your room temperature butter, and peanut butter. With a hand mixer mix until well combined
- Add in your confectioners sugar mixing one cup at a time. Mixture should be cookie dough consistency after you're done mixing.
- Line a cookie sheet with parchment paper.
- Using a small baking scoop, scoop out a ball of your peanut butter mixture. Pat the mixture and you can either use a cookie cutter to shape the dough or you can free hand it (like I did). You want it to be roughly 3 inches long. Place the peanut butter egg on your lined cookie sheet.
- Once you have finished shaping the peanut butter mixture into eggs you will want to place in your freezer for at least 1 hour. The longer you have them in the freezer the easier they will be to dip in your chocolate so if you leave them longer than on hour don't worry about it. I froze mine for almost 2 hours.
- About 5 minutes before you take you peanut butter eggs out of the freezer you will want to start your chocolate mixture. In a microwave safe bowl combine your chocolate chips and shortening.
- Microwave in 30 second intervals until the chocolate is fully melted and a smooth consistency.
- Remove your eggs from the freezer and using a fork dip them in your chocolate mixture. Cover the eggs fully while making sure to let the extra chocolate fall off and then place back onto your lined cookie sheet.
- Let the eggs sit to harden.
Notes
If you want the eggs to harden faster, I suggest that you put them in your fridge or freezer for a little while.