Peanut Butter Eggs

I don't know how anyone can resist Reese's Peanut Butter Eggs around this time of year. I've been staring at them lustfully the last couple weeks, eagerly awaiting Easter and the end of my self-imposed chocolate ban. So, imagine my delight in finding a recipe to make my own on Brown Eyed Baker!

Since I created these prior to Easter, I cannot comment on how close to the original they taste. I'm guessing they'll be slightly better because I used a semi-sweet chocolate rather than the traditional milk chocolate. My husband said they are similar, very good but not quite the same as Reese's.

Peanut Butter Eggs
1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cups powdered sugar
2 cups chocolate chips
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 about 1/4 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. Place eggs on lined cookie sheet. 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. Makes about 15 large eggs. (They are similar to the full size Reese's eggs, not the bite-size mini ones.)