My husband loves Reese’s Peanut Butter eggs, buckeyes or anything like them. I decided I was going to make some homemade peanut butter eggs for him this year, then I thought well why not make a giant one?!
It was probably easier to make one large one than shape and dip a bunch of small ones anyways.
I’m fairly lazy so I decided to just buy the chocolate melts from Ghirardelli, plus their chocolate is super yummy. You could also use chocolate almond bark or even chocolate chips mixed with oil/shortening. Remember you only melt HALF of the chocolate to start with!!!
My daughter said I should have decorated it, but the real ones are just plain chocolate. Plus this was way easier.
- 3 cups powdered sugar
- 1½ cups creamy peanut butter, not natural
- ¼ cup butter melted
- 2-3 Tablespoons milk
- 1 teaspoon vanilla
- 15-20 ounces of melting chocolates or almond bark
- In large bowl mix powered sugar, peanut butter, butter, vanilla and milk together. It should just be a little crumby, but still stick together if you squished it.
- Place dough on parchment paper lined cookie sheet and shape the dough into an egg. It should be about ½-3/4 inch thick. Place in freezer for an hour.
- Remove from freezer and melt HALF, of your chocolate (according to the directions on the package), spread on the top half of the egg try not to get too much on the sides for now, just the top. Place back in the freezer for 10 mins.
- Remove from freezer and flip egg over. Melt the other half of the chocolate and spread it on the top and sides of the egg. Let the chocolate set up for about 10 mins. and serve!