Homemade Reese's Eggs

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 8 oz Cocoa melting chips, Dark
  • 1 1/4 cup Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter, unsalted

Found on cakescottage.com

Ingredients

• 1 cup Peanut Butter
• ¼ cup unsalted butter
• 8 oz Dark Cocoa Melting Chips
• 1 tsp Vanilla
• 1¼ cup Powdered Sugar

Directions

• Line a baking sheet with parchment paper; set aside.
• In medium saucepan, combine the peanut butter, butter, vanilla and 1 cup powdered sugar over medium heat.
• Heat until completely melted and starting to bubble a little, stirring constantly.
• Remove from heat.
• Add the remaining powdered sugar at a time, stirring after each addition until completely combined.
• Set aside and let cool to room temp.
• You can chill dough in the fridge before rolling into eggs. Should make it a lot easier to handle.
• Shape dough into flat little ovals (or egg shapes, but real Reeses eggs are flat).
• Place the eggs on a lined baking sheet and stick them in the freezer for an hour or so, until it’s hard.
• Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
• Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.
• Place the eggs back in the freezer to let the chocolate set. It should take an hour or two.
• Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.
• You can thaw a little before eating, or eat when frozen–either way, they’re awesome!