Reese's Easter Eggs

 

Ingredients

1.5 cups creamy peanut butter

1/2 cup unsalted butter, softened

2.5 cups powdered sugar, sifted

1/4 tsp kosher salt

1 tsp vanilla extract

2 cups milk chocolate chips

2 tbsp vegetable shortening (for a smooth, snappy

finish)

1/4 cup yellow or pastel green candy melts

1 tsp coconut oil

Directions

In a large bowl, beat together the creamy peanut butter

and softened butter until smooth and well combined.

Gradually add the powdered sugar, salt, and vanilla

extract, mixing until a stiff dough forms.

Line a baking sheet with parchment paper. Scoop about

2 tablespoons of the peanut butter mixture at a time and

shape into egg-like ovals with your hands.

Place the peanut butter eggs on the baking sheet and

freeze for at least 30–45 minutes until very firm.

While the centers freeze, combine the milk chocolate

chips and shortening in a microwave-safe bowl. Heat in

30-second intervals, stirring in between, until the

chocolate is completely melted and glossy.

Use a fork to dip each frozen peanut butter egg into the

melted chocolate, tapping off any excess. Return the

coated eggs to the parchment paper.

Melt the candy melts with the coconut oil in the

microwave. Transfer to a small piping bag or a plastic

bag with a tiny corner snipped off.

Drizzle decorative stripes or zigzags across the chocolate

eggs once the base coating has set.

Refrigerate the eggs for 15 minutes to fully set the

chocolate before serving.