Prep Time: 60 minutes
Total Time: 1 hour
Ingredients:
- 1 cup Peanut Butter
- ¼ cup unsalted butter
- 8 oz Dark Cocoa Melting Chips
- 1 tsp Vanilla
- 1¼ cup Powdered Sugar
Directions:
⇆
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.
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