Somehow, Easter is right around the corner. Like, this weekend around the corner! Things have been quite hectic around here. Between volleyball for my 2 girls, and a nasty virus/strep going around the house, things have been out of sorts. Everything was kind of on hold last week, b/c my 4 y/o was sick, and when you have a little one that is sick (high fever, headache, feeling miserable) he/she only wants their mommy! Thankfully, towards the end of the week, he started feeling better. Just in time for dentists appointments and Number One’s 12th birthday! Yikes…I have a child that is almost a teenager!! (and the tween years are proving to be challenging as well.) So, I feel stretched a little thin right now. So much to catch up on, and so much to do this week. BUT, I definitely wanted to share these homemade peanut butter eggs asap!
Homemade better-than-Reese’s Peanut Butter Eggs!!
I kid you not, these things are SO.GOOD. And better yet, they are EASY. Except for the whole dipping in chocolate thing. I really suck at that. Ever since the allergy doctor told me that I had a false positive on my peanut allergy test…I’ve been a little peanut butter obsessed. (He said that adults can NOT develop a peanut allergy, but you can to all other nuts. I’ve been testing the theory out, and I have had no problems eating peanut butter. I may need stretchier pants due to peanut butter cup consumption, but no rash, itching or hives!) So…enough rambling, on with the copycat recipe! I’ve played around with ingredients and combos, and this is my favorite ratio.
Homemade Peanut Butter Eggs
1/2 cup peanut butter* (your favorite brand, but I don’t recommend the kind that has to be stirred)
1/2 cup powdered sugar
1/4 cup finely ground graham cracker crumbs (I ground my own in a food processor)
a good pinch of salt (this amount will vary depending on your preference, and peanut butter used. Start with a small pinch, mix, taste, and add more if needed.)
chocolate chips (about a cup)
coconut oil/butter/crisco – if needed to thin out chocolate, I used about a teaspoon of coconut oil
*I think these would still be delicious with Sunbutter or WowButter if you need to avoid nuts. They won’t taste exactly the same, but still good! I made a version with soynut butter that was quickly devoured.
- Add all ingredients into a bowl and mix, mix, mix. It’s thick and difficult to incorporate, but keep at it and it will come together. Or, use a mixer/food processor. I didn’t try this, since I was working with a fairly small quantity. However, it only makes a few, so feel free to double the recipe. I wish I had!
- After mixing the ingredients together, form into ‘egg’ shapes, place on wax paper, and place in freezer to get nice and firm. I didn’t time this, but maybe 20-30 minutes? While the eggs are in the freezer, melt your chocolate (and oil/butter if needed) in a microwave safe bowl. (Place in microwave for 1 minute, stir well, continue heating in 30 second intervals until completely melted)
- When chocolate is melted, remove peanut butter eggs from freezer. Dip peanut butter into chocolate, one at a time, to coat. When peanut butter is completely covered in chocolate, place on wax paper to cool and harden. If the peanut butter starts to soften too much, put back in freezer.
Other than me not being much of a chocolatier, these were pretty easy to make, and they tasted great. My girls and I loved them, and I just had to compare them to a real Reese egg, and I have to say, I thought mine were better! I think it’s because the homemade version had more filling and a thicker layer of chocolate. I also used a semi-sweet chocolate instead of milk. YUM.
This made about 6 good size eggs…but I also did some taste testing of the filling 😉 Research people. Research!
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