Homemade Reeses Eggs Food
HOMEMADE REESE'S EGGS RECIPE
You can now make one of the best types of Reese's with our homemade Reese's Eggs. They are extremely delicious.
Provided by Contributor
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
- Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
- Place the eggs on a cookie sheet and chill in freezer for at least one hour.
- When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
- Dip each egg, covering completely, and place on wax paper until set.
- If you need more chocolate, melt second bag with more shortening.
Nutrition Facts : Calories 216 kcal, Carbohydrate 22 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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- Place in refrigerator for 30-60 minutes to let firm up. While this is in the fridge, line a baking sheet or large plate with wax paper.
- Using your hands or a mold, form into egg shapes and place on waxed paper. Place in freezer for 15 minutes.
- Once they are cold, heat chocolate and the 1 tsp of coconut oil in a microwave safe bowl for 30 seconds. If not melted, heat another 30 seconds.
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- Make the peanut butter filling: Add the peanut butter and coconut oil to a heat-safe / microwaveable bowl and heat in the microwave on high for 20 seconds OR place over a double-boiler on the stove until melted. Add the maple syrup, vanilla and sea salt and whisk to combine. Stir in the almond flour. If the peanut butter mixture is too sticky to handle, add more almond flour - about 1/2 tablespoon at a time. If the dough is too dry, add more maple syrup or a touch of unsweetened almond milk.
- Shape into eggs: Use a small cookie scoop (or about 1.5 Tbsp) of the dough, roll it into a ball and use your hands to form into eggs (makes about 12). Alternatively, you can pour or spoon into an egg shaped mold. Place eggs on a lined baking sheet and freeze for 20-30 minutes or until set. If using a mold, place the mold on top of a baking sheet. This helps the mold stay in place and freeze for 20-30 minutes.
- Make the chocolate shell: Melt dark chocolate and coconut oil over double boiler or in the microwave in 20 second increments, whisking well in between.Dip into chocolate: Use a fork to dip each egg into the melted chocolate and then return to the parchment line baking sheet. Repeat until all the eggs are covered. You can drizzle leftover chocolate on top of the eggs.
- Freeze: Place the pan back in the freezer for 10 minutes to set. Store in an airtight container in the fridge or freezer until ready to enjoy.
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