New & Improved Homemade Reese's Peanut Butter Cup EggsKelsey Banfield
There is nothing quite as addictive as Reese’s Peanut Butter Cups in my mind. We LOVE these addictive snacks and are huge fans of them come Easter. This year I decided to re-up m challenge from year’s past and make them at home. It is remarkably easy to do and I highly recommend you give it a try. This year I added some sea salt on top and they were SOO good. I also used regular chocolate instead of chocolate chips – scrumptious. Not only do you get the satisfaction of making your own treats. You also skip all the preservatives and weird ingredients found in the shelf stabilized treats. Give these a try and I swear you’ll be in love!
Reese’s Peanut Butter Cup Eggs
1 cup confectioners’ sugar
8 tablespoons smooth peanut butter
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
8 ounces semisweet chocolate, finely chopped
1 teaspoon fine sea salt
1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.
2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.
3. In the microwave melt the chocolate until it is completely smooth. Remove the peanut butter eggs from the fridge and dip each one into the melted chocolate until they are completely coated then sprinkle the tops of each one with a touch of sea salt. Line a plate with wax paper and allow the chocolate to cool and harden before eating.
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