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Homemade Reese’s Peanut Butter Eggs

I am not a baker. I am not a cook. What I am is a lover of treats. 

Anything with peanut butter is welcome in my kitchen, and because it’s Easter season, I thought it would be the perfect time to attempt the no-bake Reese's Egg recipe I found on my Instagram explore page. 

I rolled up my sleeves, washed my hands and enlisted the help of my sister, who spends much more time in the kitchen than I do. 

Disclaimer: I made them organic because I’m a basic Californian; I use coconut flour and all-natural peanut butter instead of the real stuff, and I’m not sorry. 

I found the recipe on @rachaelsgoodeats Instagram page. Hers look way nicer than mine, but that’s OK because they probably taste the same. 

Peanut Butter Filling:

½ cup of creamy peanut butter

2 tbsp maple syrup

2 tbsp melted coconut oil

½ a tsp of vanilla extract

5-6 tbsp of coconut flour

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Chocolate layer:

One tbsp of coconut oil

One chocolate bar – or ¾ cup of chocolate chips

OK, here’s where it gets “complicated.” We begin with the filling.

In a mixing bowl, whisk together the peanut butter, coconut, vanilla extract and the maple syrup. After that’s all good and blended, add in the flour and then stir it up. 

This part is fun; get parchment paper and a plate and start taking the dough and forming it into egg shapes. The recipe says it makes up to twelve depending on size, but I wanted them large and in charge, so I made seven. 

Once you have them sittin’ pretty, pop them into the freezer for fifteen minutes.

While they’re chilling, you can start making the chocolate layer. 

This part is actually pretty basic. All you need to do is put the chocolate and the coconut oil into a small bowl and place it in the microwave. Heat for 30-second intervals and mix in between until it’s fully melted. 

Now back to the filling. After 15  minutes, take them out of the freezer. They should be firm enough to coat at this point. 

Next, plop each “egg” into the bowl your melted coating is in, and get it covered on both sides. Then, fish it out with a fork and plop it back onto the plate. Don’t worry if it looks messy. Once you’ve done this with every egg, put it back in the freezer for another 15  minutes. 

Pro tip: clean up the kitchen while you’re waiting for the eggs to cool to help time go by. Then you won’t have to worry about doing it later. 

Once your timer goes off, take the plate of eggs out of the freezer and use a knife to cut off excess chocolate and smoothen out your egg shape. 

And voilá! You’ve made your own Reece’s Eggs. 

Are they as good as the real thing? No. But hey – at least we tried. 

wolffrg@miamioh.edu


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