We have a thing for peanut butter around here. Reese’s are definitely a family favorite. While talking to my sister on the phone last week, she mentioned her husband’s favorite Easter candy are the Reese’s Eggs. I didn’t think much of it. Until a couple days later when I was dipping the marshmallow eggs in the chocolate. There was no turning back.
I grabbed the last package of graham crackers and started processing them in the blender, while I pulled up Our Best Bites to make sure I didn’t leave anything out of their delicious Reese’s Peanut Butter Bars. My roommates used a very similar recipe in college. Let me just say…this stuff is A.M.A.Z.I.N.G. I can eat spoonfuls of it before it even gets in the pan.
For the eggs, I just mixed up the peanut butter fabulousness and pressed it into a floured egg shaped cookie cutter on parchment paper. I then covered them and put them in the fridge until I dipped them.
After dipping, you don’t want to refrigerate them or your chocolate will change colors. I don’t have a lot of experience with chocolate dipping or candy making, so, I don’t have a lot good tips for you. My only advice is use good chocolate and heat it very, very carefully (slowly and at a low temperature).
These were a huge hit! I was told many times they taste just like Reese’s. I see many variations in the future.