One of the best things about Easter is, in my opinion, the fact that Reese's comes out with egg-shaped versions of their Peanut Butter Cups. The Eggs are better, of course, because they contain more peanut butter filling--not to mention less of that pesky chocolate keeping you from said filling--than the Cups. But just like Jesus' body, the Eggs disappear soon after the holiday, only to return several months later. If only there were a way to enjoy these nuggets of joy year-round...
Oh, wait--there is!
In the best thing I've seen all day, Chicagoist has provided a recipe for homemade Peanut Butter Eggs that I will be using the sh*t out of this weekend. Here it is, for those interested in becoming fatter with me:
4 cups powdered sugar
1 1/2 cups natural peanut butter (we prefer Jif)
1/4 cup butter, melted
3 Tbs 2% milk
3 cups semisweet chocolate chips
2 Tbs butter
Combine peanut butter, powdered sugar and butter with electric mixer until combined. Add the milk, starting with 2 tablespoons, until it becomes a soft dough you can form into balls. Form the dough into egg shapes about 3 inches long and 1/2 inch high (or into whatever shapes you'd like yours to be).
Place on wax-paper lined baking sheet and place in freezer for half an hour to harden.
Melt chocolate chips and 2 tablespoons butter in a glass bowl or measuring cup, microwaving for 30 seconds at a time and stirring throughout, until completely melted.
Dip eggs into chocolate mixture with fork, turning over to coat. When taking out, tap fork against the edge of the container to get excess chocolate off, and scrape off any under bottom of fork.
Place eggs back on wax paper baking sheet and let set in freezer or fridge. Keep stored in fridge, and enjoy!
How bad can that be?