1. It would always be the beginning or end of spring break while I was in school. This meant family vacations, outings with friends, no homework and (while in college) staying up super late and sleeping until noon.
2. It's my birthday month. That means lots of yummy meals, tasty desserts, seeing all my friends/family and presents. Gotta love presents.
3. The weather finally begins getting a little nicer so we can do more activities outside. As a kid this would be climbing trees, playing tag or riding my bike. These days this includes outdoor happy hours, going to Georgetown in DC (an outdoor shopping heaven) and eating dinner out on the deck.
My last reason, and probably my favorite reason, is because of Easter. And not just because of the Easter holiday as a whole, but because the best candy EVER is only sold during the Easter season. Reese's Peanut Butter Eggs are absolutely, positively my favorite candy ever (well, aside from Ferrero Rocher). I'm obsessed with peanut butter and a sucker for chocolate, and the peanut butter to chocolate ratio in these Eggs is perfect. Don't get me wrong, I like the regular peanut butter cups that are sold year round, but there's something about these Eggs that are just so much better. Nothing beats them.
Well, nothing until I made these homemade peanut butter eggs. I seriously couldn't believe how much these tasted like the real thing! I quickly became obsessed with these because they remind me so much of my favorite candy treat. And now I can have them year round! I'm excited just thinking about it. Who knows, I might never go back. Enjoy and have a Happy Easter!
- 1 cup reduced-fat creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 1/4 cups powdered sugar
- 2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
- 2 tbsp. vegetable shortening
Line a baking sheet with wax paper or parchment paper; set aside.
In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.
Source: Adapted from Brown Eyed Baker
Something about the peanut butter eggs and trees they make for holidays are the best!
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