If I had to pick a favorite Easter treat, it would Reese's peanut butter eggs. They're pretty much awesome! And the entire family loves them. Not sure if that's a good thing, or a bad thing. Probably a good thing. It saves me from eating all of them by myself.
These Peanut Butter Eggs are amazing! They practically disappeared right before my eyes. I turned my back on them to find my camera to take a picture and they disappeared. All that was left was a darling little 2 year old with chocolate covered hands and brown drool. I guess that means they disappeared right behind my back!
1 cup creamy peanut butter
3 tablespoons butter, softened
2/3 cup graham cracker crumbs
1 3/4 cups powdered sugar
2 tablespoons brown sugar
1 pound milk chocolate chips
Combine peanut butter and butter in a large bowl and mix until smooth. Add graham cracker crumbs, brown sugar and powdered sugar, and mix until well mixed. Shape dough into egg shapes and place on a cookie sheet lined with parchment paper. Freeze for 30 to 60 minutes. Place chocolate in a small microwave safe bowl and melt in 30 second increments in the microwave, stirring well after each 30 seconds. Dip eggs, one at a time, in melted chocolate. Tap on the edge of the bowl to remove excess chocolate. Place dipped eggs on parchment paper to set.
If you prefer a thinner chocolate, add 2 tablespoons shortening to the chocolate before melting.
To dip my eggs and use a plastic fork and break off the 2 inner tines, leaving just the outside 2 tines.
Recipe from The Royal Cook - an original!
Linked on The Busy Bee's, The Weekend re-Treat, Tatertots and Jello, Finding the Pretty & Delicious and Pinworthy Projects.