My name is Kelly and I am a peanut butter cup addict. It may have started when in 7th grade when I had to come up with a math lesson for class and taught my peers how to triple a batch of peanut butter squares with algebra and actual baked goods... but only half of them made it to class [whoopsie]. Really, though, I should have seen the signs earlier, like when, at age 8 I asked my dad to buy me an entire box of Reese's cups from BJ's or, at 6 when I shamelessly pilfered Reese's peanut butter eggs from my sister's Easter basket when she wasn't looking. I had have a problem.
To this day, I still catch myself eyeing up Amy's Easter candy when she leaves the room. The orbs of salty sweet peanut butter enclosed in a hug of milk chocolate clouds my judgment and makes it nearly impossible to stop myself from reaching my hand into her basket and stealing one. So this year, I decided to finally be nice to my sister and make my own peanut butter eggs. In the spirit of Casey Barber's (which you can totally check out in my last post), I decided to whip up a batch of homemade peanut butter eggs, just for me. No sharing :)
Making homemade peanut butter eggs is ridiculously simple. You don't even have to turn on your stove! I make mine entirely in the microwave and only have to dirty two bowls (I suppose if you were super motivated you could wash the same bowl, but using less than 5 is an accomplishment for me, so let's just celebrate the small victories, shall we?). This recipe is based on the same peanut butter square recipe I gave my algebra class all those years ago, only I replaced the graham cracker element with finely chopped peanuts for texture. Without the added peanuts (or, alternatively, crunchy peanut butter), the texture is smoother than a Reese's egg and doesn't quite taste the same.
Homemade Peanut Butter Eggs
Prep time: 1 hour
Cook time: 5 mins
Total time: 1 hour 5 mins
In the time it takes you to drive to the store to buy a package of processed peanut butter eggs, you could make your own from scratch!
- 1 1/3 cup confectioners sugar
- 1 cup creamy peanut butter (if using crunchy peanut butter instead, omit peanuts)
- 3 tablespoons peanuts, chopped very fine (optional)
- 2 tablespoons salted butter
- 10.5 ounces milk chocolate, chopped
- 1 tablespoon vegetable oil
- Line a cookie sheet with parchment paper.
- In a medium bowl, add the peanut butter and butter. Working in 30 second intervals, microwave 1-2 minutes or until butter is completely melted and peanut butter has softened, being careful not to let the peanut butter burn!
- Remove from microwave. Stir in peanuts, if using. Working in 2 batches, stir in the confectioners sugar, 1/2 cup at a time until well combined. You should have a thick dough.
- Roll a walnut-sized ball of peanut butter dough into a ball or scoop using a small ice cream scoop (or a medium one. #treatyoself. We don't judge here at kellybakes.com). Place each ball onto the parchment-lined cookie sheet. Shape each ball into an egg shape. Once all eggs have been formed, place the cookie sheet into the freezer for 1/2 hour.
- When the eggs have been in the freezer for 25 minutes, prepare the chocolate by chopping it and placing it in a medium bowl. Add the vegetable oil. Microwave on medium for 15 seconds. Stir. Repeat until the chocolate has melted. This took me 1 minute 30 seconds total. (It's tempting to not microwave in intervals, but it's also easier to walk away, get distracted and come back to burnt chocolate. Trust me on this one. I speak from way too much experience :)
- When the chocolate is melted, give it a final stir, making sure that no hunks of chocolate remain.
- Remove the peanut butter eggs from the freezer. Dip each egg into the chocolate. Flip over with a fork or a miniature off-set spatula to coat completely with chocolate. Allow any excess chocolate to drip off each egg. Place each egg back onto the parchment lined sheet until the chocolate sets up (approximately 30 minutes).
- Remove from parchment once set. Try to restrain yourself from eating all the eggs at once. Or don't. Like I said, no judgement ;)