The Reese’s Peanut Butter Egg.
It’s an Easter tradition here in America.
Unfortunately, just looking at the ingredients in these babies gives me a tummy ache:
Peanuts, sugar*, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup*, soy lecithin*, cornstarch*, glycerin, TBHQ & PGPR**, vanillin.
*GMO ingredients
**PGPR stands for Polyglycerol Polyricinoleate and is a chemical used to replace the expensive cocoa butter that is normally found in chocolate. TBHQ stands for Tertiary Butylhydroquinone and comes from petroleum and is related to butane (often used as a preservative).
Really, there’s no need for all that junk.
I came up with a Copycat Reese’s Peanut Butter Egg recipe that will knock. your. socks off! And with only 6 ingredients (ones that you’ll actually recognize, too), your tummy will thank you.
Pin it for later!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
eggs
|
- 1 cup organic peanut butter - no added ingredients (Or to make more Paleo-friendly, use almond butter)
- 3 TBSP butter, coconut oil or organic palm shortening
- 1 TBSP almond milk or coconut milk
- 2 cups Enjoy Life chocolate chips
- 2 TBSP organic palm shortening
- 1/2 cup coconut sugar
Ingredients
|
- In a bowl, beat together the peanut butter, 3 TBSP butter (or coconut oil or palm shortening), almond milk (or coconut milk) and coconut sugar.
- Cut out a piece of parchment paper and place it on the bottom an 8-inch round dish or pan (I just used a stainless steel skillet). You could pretty much use anything here that's about that size.
- Spread the mixture on top of the parchment paper and place in fridge to chill for at least a 1/2 hour.
- While that's chilling, melt the chocolate chips in a double boiler.
- Once they are melted, stir in the 2 TBSP palm shortening.
- Set aside to cool.
- When the peanut butter mixture is chilled and able to be handled, turn it over onto a cutting board covered with parchment paper.
- If the mixture gets too soft, put it back in fridge for a bit to harden back up.
- Dip in chocolate that has cooled off a bit, and place back onto plate covered with parchment paper.
- Chill for another 1/2 hour or so, until the outside is hardened.
Note: If you want to eliminate the palm shortening from the melted chocolate chips, you can. The chocolate, however, will go on thicker, and be harder than it is with the palm shortening.
For best results, store in fridge.
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Brenda Johnston says
These look yummy! If you can eat tuna now, perhaps you can slurp this soft solid down?? Hope so!!
Life Made Full says
Yes! I ate these, and just sucked on them until they melted, and they were SO good!
Jacqueline says
Is it possible to sub the palm shortening as I am unable to find it here! It’s mentioned twice and you only offer the sub for one line,help please as I really want to make these! 🙂
Thanks
Diana says
How many net carbs per serving do you think these have?
Shanti Landon says
Hi, Diana! I’m sorry, I’m not sure? I think there are websites that can figure it out–maybe try Googling? Sorry I’m not more help!
valerie sobus says
i made these last night with my husband and they were out of this world! so much better than peanut butter buck eyes which is what we normally make when we want a chocolate peanut butter snack 🙂
Shanti Landon says
Awesome! So glad you liked them!