Peanut Butter Easter Eggs

One of my all time favorite candies are the Reese's Peanut Butter Easter Eggs, so the other day when I received an email update from Taste of Homes for Easter treat ideas and Peanut Butter Easter Eggs were on it, I knew I had to try them out. 

I would definitely say they were a lot easier to make than I would have thought!  A double plus is how useful my Kitchen Aide mixer was in mixing the filling together.

Anyway, let's get on to the recipe:

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1-1/2 cups milk chocolate chips
2 TBSP shortening
Pastel sprinkles

Start by placing the butter in a large bowl, since I used my Kitchen Aide mixer, I simply used that bowl.  You want to cream the butter.  I used a level 4 on my mixer, but use your best judgement.

Then it's time to mix in the confectioners' sugar, graham cracker crumbs, peanut butter & vanilla.  The easiest way I found is to prep all the ingredients into separate bowls and add them slowly.  Turn the mixer down to stir or your lowest setting, start first with the confectioners' sugar.  Add about half and then let it mix for about 15-20 sec, stop the mixer and scrape the side of the bowl, turn back on to stir/low. Add remaining confectioners' sugar and repeat.  Next add the graham cracker crumbs - let them mix again for about 15-20 sec, stop and stir and turn back on.  Add the peanut butter and vanilla at the same time and keep the mixer on stir for 15-20 sec and up the speed to medium. 

Once the mixture starts to stick together and appears well blended, stop the mixture and form the dough into egg-shapes, makes about 16 eggs. Place on wax paper on a cookie sheet.  They don't need to be perfect, do the best you can. As you can see, mine aren't exactly egg-shaped. 

Once the dough is all portioned out, place cookie sheets in the refrigerator for 30 min or until firm. 

About 5 minutes before you are ready to take the eggs out, place chocolate chips and shortening in a large bowl and defrost in the microwave for 30 sec intervals until the chocolate chips are melted and the mixture is smooth.  Watch to not overcook the chocolate chips.

Now this is the tricky part, rolling the eggs in the chocolate mixture. First thing is first, place a cooling rack on a cookie sheet, to allow for the excess chocolate to drip off the eggs as they set.   I found it easiest to use a fork to roll them around in the mixture and then pick them up.  The chocolate would run off the bottom of the fork and if I still had excess, I would scrape it off the side of the bowl.  Place on the drying rack and top with sprinkles.  Repeat for each egg.

I hope you enjoy making these as much as I did.  As a side note, see below what it is that my family does as I am making these wonderful treats - they are all quite helpful! :)

Gio is always ready to pose for a picture when the camera is out :)

                       Missy relaxing in her playhouse.

                              My Sous Chef - Harley

 Ben putting the dirty dishes in the dishwasher, while my Sous Chef supervises - she's very helpful

Ben was the only one actually being helpful, my "children" just came for pictures - they are a bunch of hams! Except my littlest Sassy - she's shy and keeps her distance, but her is a good picture of her:

Keep posted, I am in the process of making a handmade Easter basket out of chocolate - if all goes well, I will have it completed by tomorrow and will post then!  Thank you all for stopping by!