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

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Another idea that I love is for use a small round piping tip to personalize the eggs by piping the names of your favorite people in chocolate on top of each egg. You might want to practice on a plate or spare parchment paper first, but if your hand is steady this can turn out super cute! The most important part of this homemade Easter candy recipe is chilling the shaped eggs. When making buttercream egg candies, you must chill the buttercream mixture before shaping it because it’s too soft and unworkable. For these peanut butter eggs, however, you can shape the filling right after making it. Almost all of Reese’s products have dairy, which is not vegan. So it goes without saying that vegans cannot have most of them. Vegetarians, on the other hand, can have all of them with a few exceptions, such as Reese’s peanut pieces. Chocolate: You can use dark chocolate, semisweet chocolate, milk chocolate or white chocolate – whatever floats your boat. But make sure you're using baking bars or melting wafers, and not chocolate chips. I explain why below! The most popular in the selection of Reese’s is undoubtedly the regular peanut butter cups. They may be delicious, but they are not vegan, as they contain milk chocolate and many other dairy products.

That being said, you may want to avoid it due to environmental issues. Many vegans are against products with palm oil due to environmental issues. Some reports find that 300 football fields of rainforest are cleared every hour for palm oil production. You can use milk 2 bags of milk chocolate chips melted with 2 tablespoons of coconut oil or shortening instead of the Ghiradelli melting chocolate wafers. But I recommend using the highest quality chocolate you can for the best results as not all chocolate chips melt well. The coconut oil or shortening helps smooth out the chocolate and reharden rather than tempering the chocolate. How to decorate Reese's Peanut Butter Eggs Sugar, partially defatted peanuts: partially hydrogenated vegetable oils (palm kernel oil and soybean oil), reduced minerals whey ( milk), dextrose, contains 2% or less of: corn syrup, artificial color (blue 1 lake, red 40 lake, yellow 5 lake, yellow 6 lake), salt, soy lecithin, resinous glaze, modified food starch, artificial flavor, carnauba wax and cornstarch. Verdict: Not Vegan Or Vegetarian Reese's has a different shape for their classic peanut butter cup treats every season. I love the trees at Christmas and the pumpkins at Halloween, but it's the oval eggs at Easter that are my favorite.You’ll definitely want to share these sweet treats. They would make wonderful favors for each place setting at Easter dinner, or wrapped in bags with pretty ribbon for a ‘take with you’ at the end of the day. They’d make great classroom treats, too. You can decorate them into these adorable Reese’s Egg Bunny Race Cars. If you are making these for someone that is Diabetic we have a Keto peanut butter eggs version as well. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. If you notice any small chunks of butter, don’t worry—the mixture will smooth out. Add the confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly. Cut filling shapes. If you are using the cutter method, cut out eggs from the peanut butter filling and place onto a parchment paper sheet to chill again. you can press together any scrap pieces, re-roll, then cut out more eggs. I got 30 from my filling using a cookie cutter that is 5cm / 2 inches high Yes, these healthy Reese’s eggs can also be made paleo by simply using almond butter or cashew butter! Be sure their ingredients are just nuts and salt. Try a white chocolate version

I like to keep my peanut butter eggs stored between layers of parchment paper in a freezer safe container in the freezer. It only takes a couple minutes outside of the freezer to be ready to eat, and they can be stored in the freezer to up to 3 months. 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. Was it Hershey or Reese That Made Peanut Butter Cups Great?". Atlas Obscura. October 27, 2016 . Retrieved March 8, 2018. Soften before eating. Feel free to pop them in the fridge for a couple of minutes before you eat them so that they soften up just a bit. 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.Peanuts, Sugar, High Fructose Corn Syrup, Vegetable Oil (Cocoa Butter, Palm, Palm Kernel, Shea, Sunflower and/or Safflower Oil), Chocolate, Sorbitol, Whey ( Milk), Nonfat Milk, Dextrose, Contains 2% or Less of: High Maltose Corn Syrup, Milk Fat, Corn Syrup, Soy Lecithin, Whey Protein Concentrate (Milk), Sodium Caseinate ( Milk), Artificial Flavor, Mono- and Diglycerides, TBHQ (Preservative), Caramel Color. Verdict: Vegetarian, But Not Vegan Use a small cookie scoop (about 2 teaspoons size) to scoop the mixture and drop it onto a baking sheet lined with parchment paper or wax paper. You should get roughly 12 scoops from this recipe, when you use that size scoop. Melt the chocolate.You can use a double boiler or the microwave. Microwave in 20-second increments, stirring after each. Chocolate is temperamental, so always melt with care. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated, and due to the fresh ingredients in the filling, these candies must be refrigerated. Until smooth. Let this cool a minute or so, so that it’s not extremely hot when coating the peanut butter eggs.

My girls and I would all say the chocolate Cadbury mini eggs. But I also love a Reese’s peanut butter egg which is also what Pat would say is his favorite (not that he’s a big candy person either way). Nothing beats the soft creamy peanut butter middle covered in a shell of milk chocolate. amiright?

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Chocolate: Just as if you were making chocolate truffles, use pure baking chocolate. Do not use chocolate chips because they do not melt properly. I list all of my advice about the chocolate coating below. This recipe calls for creamy peanut butter (use the all-natural kind that you have to stir to mix in the oil), but you can use crunchy peanut butter if you want the added texture. Melt chocolate: Meanwhile, melt the chocolate in the microwave by heating it using the melt feature, if your microwave has one, or by using short 15-20 second bursts of heat and stirring well between each burst until the chocolate is mostly melted. Stop earlier than you think you should and give the chocolate a good stir. Usually the residual heat in the chocolate will melt any remaining pieces that haven't already melted. It's especially important not to overheat white chocolate, if you are going that route, as it has a greater tendency to seize when overheated.

You can store these in a container, separated by wax paper if desired and refrigerate for a few weeks or freeze up to 2 months. Not that they will last that long.The steps for making peanut butter eggs are super simple, and you can do them as you have time - they will be perfectly fine parked in the freezer until you are ready for the next step! In a double boiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer. Add chocolate and oil (or just wafers), and stir constantly until chocolate has melted. Remove from heat for a few minutes to cool a little before dipping your peanut butter eggs. How to melt white chocolate