Reese’s Peanut Butter Eggs

Ingredients
½ cup unsalted butter, softened
1 cup creamy peanut butter
2¾ cups confectioners’ (powdered) sugar
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil
Instructions
1. Prepare the baking sheet
Line a large baking sheet with parchment paper. Set aside.
2. Make the peanut butter mixture

In a large bowl, combine the softened butter, creamy peanut butter, confectioners’ sugar, and vanilla extract.

Beat with an electric mixer on medium speed until the mixture starts to come together in large clumps. It will look crumbly at first, but it should hold together when pressed between your fingers.

3. Shape the eggs

Scoop about 2 tablespoons of the mixture (a medium cookie scoop works well). Roll it into a smooth ball between your palms.

Flatten the ball slightly into a disc, then gently pinch and shape the ends to form an egg shape about 2 inches long. Do not overwork — the warmth of your hands can soften the mixture.

Place each shaped egg on the prepared baking sheet. Repeat with the remaining mixture. You should get 12 to 15 eggs.

4. Freeze the eggs

Place the baking sheet with the shaped eggs in the freezer for at least 1 hour. The eggs must be very firm before dipping; otherwise, they may fall apart or lose their shape in the warm chocolate.

5. Melt the chocolate coating

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil.

Microwave in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely smooth and glossy (about 1½ to 2 minutes total). Do not overheat.

6. Dip the eggs

Remove the eggs from the freezer. Work with 3 to 4 eggs at a time, keeping the rest frozen.

Using a dipping fork, two forks, or a toothpick inserted into the end of an egg, dip each egg fully into the melted chocolate. Lift it out and let the excess chocolate drip back into the bowl.

Place the dipped egg back onto the parchment-lined baking sheet. Repeat with the remaining eggs.

7. Set the chocolate

Once all eggs are dipped, refrigerate the baking sheet for at least 15 minutes, or until the chocolate is completely firm and no longer shiny.

8. Serve and store

Enjoy the eggs straight from the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.