Reese's Inspired Peanut Butter Chocolate Eggs (Perfect for Easter!)
Reese's Peanut Butter Cups meet Easter fun, for a treat that is perfectly vegan and dairy free. A sweet peanut butter batter is covered in a thin layer of delectable chocolate, and decorated to suit. Or, if you don't want the hassle of shaping eggs, simply prepare into a classic Reese's style cup- it couldn't be more simple!
Equipment
- Easter mold optional
Ingredients
For the Filling
- 1 cup creamy peanut butter
- ½ cup vegan butter softened
- 2 cups powdered sugar
- 2 tsp vanilla
- ½ tsp salt
For the Chocolate
- 2 cups vegan chocolate chips
Instructions
Prepare the Filling
- To a medium mixing bowl, beat the peanut butter and vegan butter with an electric beater until smooth and creamy.
- Add in the powdered sugar, ½ cup at a time until your desired sweetness level. Then beat in the vanilla extract and salt.
- *If you have molds you'd like to use to shape your peanut butter chocolates, fill the peanut butter batter about 1/4 inch thick and press it down into the mold so the batter is densely packed inside.If you don't have a mold, line a baking sheet with parchment paper. Then simply roll approximately 2 tbsp of the peanut butter batter into balls and then flatten them into your desired shape on the parchment paper.If you want a classic Reese's style peanut butter cup, simply roll the batter into small balls and flatten, adding them to your parchment lined baking sheet. Put your prepared peanut butter in the freezer while you melt the chocolate.
Prepare the Chocolate
- Fill a small saucepan with a couple inches of water and bring to a simmer. Once simmering, put a heatproof bowl on top of the saucepan (acting as a double boiler), making sure it is large enough to rest on top of the saucepan. Melt the vegan chocolate chips in the bowl, continuing to stir occasionally until melted and smooth.It is important to keep the heat low and simmering to prevent burning and overworking the chocolate.
Assemble the Peanut Butter Chocolate Eggs
- (if you just want a classic Reese's style peanut butter cup, skip to the Notes, below)
- If using molds, spoon the melted chocolate over top of the peanut butter batter layer. Then press the design 'top' of the mold firmly down over each treat.If you are free handing them you want to make sure the peanut butter batter is quite solid/well frozen so it retains its shape. Then either carefully use your fingers or stick a toothpick in the middle and dip the batter into the melted chocolate to evenly coat.
- If you free handing the treats and using sprinkles to decorate, I like to pop them onto the eggs before the chocolate fully sets. Other decorating should happen after the chocolate sets. You can pop them back in the freezer to set faster, if desired.
- Once done, they are best kept chilled, as they can be a bit fragile between the soft peanut butter filling and the ease of chocolate melting- so leave in the fridge or freezer until needed. Enjoy!
Notes
*the peanut butter batter is a bit easier to work when chilled. If you are having trouble scooping it, simply chill in the freezer for about half an hour beforehand.
Don't want to shape into eggs/Easter treats? No problem! These are perfect for any occasion. Simply pour a thin layer of chocolate into muffin liners, set on a baking tray. Roll the peanut butter batter into a ball and then flatten slightly. Set in the middle of the muffin liner and then pour some more melted chocolate. The chocolate should cover the bottom, sides and hide the peanut butter hidden inside. Don't pour too thick!
Then pop in the freezer to set. Far quicker and just as yummy!
Then pop in the freezer to set. Far quicker and just as yummy!
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