Monday, 31 March 2014

{Copycat} Reese's Peanut Butter Eggs

HOW IN THE SAINT CINNAMON is it almost April? I swear that March just started yesterday!

No bother, that means that it's time for ALL THINGS EASTER! I really love Easter. I love that it marks the beginning of Spring (hopefully), I love all the festive colours and most of all...I love all the chocolate eggs. Chocolate just tastes better in the shape of an egg.

And then of course is the mother of all Easter Treats - Reese's Peanut Butter Eggs.  Aside from Mini Eggs, these are the best Easter goodies.

So, a few weeks ago, a girlfriend of mine sent me a pin for HOMEMADE REESE'S PEANUT BUTTER EGGS! We're both doing the 4 Month Clean Eating Challenge, so we know that if we want junk food, we have to make it ourselves. These looked incredibly easy, so we made a date to make them together.

Guys....these taste EXACTLY like the real thing, and dare I say it...EVEN BETTER! *GASP* I KNOW, that's a huge statement to make, but The Recipe Critic nailed this recipe.

{Copycat} Reese's Peanut Butter Eggs
taken from: The Recipe Critic

3 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup butter (melted)
2 tbsp milk
2-3 bags semi-sweet chocolate chips
2 tbsp oil

In a stand mixer (or by hand) mix together the sugar, peanut butter and butter. Add the milk and combine. It should make a nice soft dough. 
Line 2-3 cookie sheets with parchment paper. Using your hands, pull off 1 tbsp size portions of dough and shape into an egg with your hands. Every egg will come out a little bit different and that is totally okay! That's what makes these unique!

When done, you should have 20-24 eggs. Place in the freezer for about an hour or until nice and firm. 

When the eggs are ready, line another cookie sheet with parchment paper. Melt one bag of chocolate in a double boiler (or in a heatproof bowl over a pot of simmering water) with 1 tbsp of oil. When chocolate has melted, remove 1 cookie sheet of eggs from the freezer.

Dip each egg in the chocolate and lift out with a fork, allowing the excess chocolate drip off. Transfer to the parchment lined cookie sheet. Depending on the size of your eggs, you may need to add a little bit more chocolate to finish off the first cookie sheet. 

Return your dipped eggs to the freezer. Melt your second bag of chocolate with 1 tbsp of oil and repeat the process. Allow to harden in the freezer for at least 30 minutes. 

These are best stored in an air tight container in the fridge for up to a month (as if they would last that long!) 


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