Reese's Peanut Butter Crème Egg, 34 g, Pack of 36

Product Information

Milk Chocolate (Sugar; Cocoa Butter; Chocolate; Nonfat Milk; Milk Fat; Lactose; Soy Lecithin; Pgpr, Emulsifier); Peanuts; Sugar; Dextrose; Cocoa Butter; Contains 2% Or Less Of: Partially Hydrogenated Vegetable Oil (Palm Kernel And Palm Oil); Salt; Pgpr, Emulsifier; Tbhq (Preservative). Verdict: Vegetarian, But Not Vegan

And there you have it! The first time I made these I was a little nervous to have people try them because ‘”what could possibly beat a Reese’s?”. Mal had one right before walking out the door for class, she loved them (win!). When Pat tried it he gave me a look and said that they were really good and super close to a Reese’s. I agree! White chocolate is more temperamental than other chocolates, and can seize up more easily if something goes awry. Keep a close eye on your white chocolate, stir constantly, and make sure to remove from heat as soon as you see all the chocolate is almost completely melted.

Melt your chocolate. I used to do this in the microwave, but found that my mixture would get bubbles in it which would then set on the surface of the peanut butter eggs, so I switched to melting it over a double boiler - you can make one by placing a heatproof bowl over a pot of simmering water. Make sure that the bowl does not touch the water. Stir together until nice and melted. You don't! If you already have one, feel free to utilize it though. You'll just want to follow a slightly different process than what is outlined below in the recipe card. O B S E S S E D with these creamy peanut butter eggs. I mean, Reese’s really knows what they’re doing with the whole chocolate and peanut butter thing. I love chocolate, and I love peanut butter, but together it’s trouble. I can’t stop myself. And now I’m making that magic happen at home in my bunny slippers and top knot, indulging in front of Netflix Gray’s Anatomy marathons. Reese's Peanut Butter Shapes These are Christmas-themed candies in the shapes of snowmen, bells, and trees, sold during the holiday season.

Inside Out: chocolate filling in a peanut butter cup (a reversal of the traditional version). First available in 2005. Discontinued.Before you pull the frozen peanut butter eggs from the freezer, add 1-1/2 cups (about 11.5 ounce bag) of milk chocolate chips plus 1 tablespoon coconut oil to a mixing bowl set over a saucepan of shallow simmering water. Simple methods (no food processor!), 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Prepare to feel nostalgic. Let’s make some candy! How to Make Peanut Butter Eggs Make Ahead& Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped filling can be chilled in the refrigerator for up to 1 day prior to coating. The coated peanut butter candies can be frozen. Freeze the coated candies for up to 3 months. Thaw overnight in the refrigerator. Chocolate: You can use whichever chocolate you like, whether it's dark chocolate, milk chocolate, or white chocolate. I like using the Ghiradelli chocolate wafers both for convenience and because I feel like they have a good quality chocolate flavor.