Reese's Peanut Butter Egg Recipe

Peanut butter, chocolate, heaven... I'm just glad you can't see me drooling right now. These things are like crack! Literally! I made these peanut butter eggs as a test run before Easter. They couldn't be any easier, really! So without much babble from me, here's the recipe:

1 cup natural peanut butter (or whatever you have)

1/4 cup melted butter

1 1/2 cups powdered sugar

1 bag of dark chocolate melt wafers (find them in the cake decorating aisle) 

Cream everything but the chocolate together. Form into 12 flattened eggs and freeze for at least 30 minutes. Freezing them makes it easier to coat with chocoate. Follow the melting instructions on your chocolate melt wafers' bag and coat each egg. They should be set up within 10 minutes. Store at room temp for up to 2 weeks (not that they'll last that long!)

Yields 12 Large Eggs

I used natural peanut butter because (nerd alert) I make it myself and I enjoy a little bit of texture but creamy works just as well. Work quickly during the coating phase as the chocolate hardens in a hurry. I plan to give these little gems as gifts on Easter in 1/2 dozen egg cartons. This batch went into work with the hubby because I can't be trusted around chocolate.

For that reason (among others) we have a candy-free rule especially on holidays that revolve around sweets. Our Easter baskets (yes, I still get one even at my age) are filled with new pajamas, sundresses, games, toys, art supplies, and Easter prayer cards. What kind of non-food items fill your Easter basket?

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