The Reese’s Peanut Butter Egg.
It’s an Easter tradition here in America.
Unfortunately, just looking at the ingredients in these babies gives me a tummy ache:
Peanuts, sugar*, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup*, soy lecithin*, cornstarch*, glycerin, TBHQ & PGPR**, vanillin.
**PGPR stands for Polyglycerol Polyricinoleate and is a chemical used to replace the expensive cocoa butter that is normally found in chocolate. TBHQ stands for Tertiary Butylhydroquinone and comes from petroleum and is related to butane (often used as a preservative).
Really, there’s no need for all that junk.
I came up with a Copycat Reese’s Peanut Butter Egg recipe that will knock. your. socks off! And with only 6 ingredients (ones that you’ll actually recognize, too), your tummy will thank you.
- 1 cup organic peanut butter (creamy) - no added ingredients, just peanuts and salt
- 3 TBSP butter, coconut oil or organic palm shortening (for info on sustainably produced palm oil go HERE)
- 1 TBSP almond milk or coconut milk
- 2 cups Enjoy Life chocolate chips
- 2 TBSP organic palm shortening
- ½ cup coconut sugar
- In a bowl, beat together the peanut butter, 3 TBSP butter (or coconut oil or palm shortening), almond milk (or coconut milk) and coconut sugar.
- Cut out a piece of parchment paper and place it on the bottom an 8-inch round dish or pan (I just used a stainless steel skillet). You could pretty much use anything here that's about that size.
- Spread the mixture on top of the parchment paper and place in fridge to chill for at least a ½ hour.
- While that's chilling, melt the chocolate chips in a double boiler.
- Once they are melted, stir in the 2 TBSP palm shortening.
- Set aside to cool.
- When the peanut butter mixture is chilled and able to be handled, turn it over onto a cutting board covered with parchment paper.
- Using a small round lid or small cookie cutter, cut out circles, and mold them into more of an "oval" shape. I used this medicine measuring thing, and it worked perfect:
- If the mixture gets too soft, put it back in fridge for a bit to harden back up.
- Dip in chocolate that has cooled off a bit, and place back onto plate covered with parchment paper.
- Chill for another ½ hour or so, until the outside is hardened.
For best results, store in fridge.