Tuesday, April 3, 2012

Peanut Butter Nut Eggs

There have been countless number of recipes on how to make homemade Reece's Peanut Butter Eggs around the interwebs this Easter season. While I'm addicted to those yummy evil candies, I really didn't want to make them at home cuz I'd eat the whole plate in one sitting.

SO instead, I came up with a healthier version (heavily adapted from Sunday Baker) than the typical peanut butter, sugar & more sugar recipe.This one has Peanut butter, rolled oats, nuts, honey and other yummies that  give it a consistency close to the regular ones, but not as super sweet. Unfortunately, I can eat a whole plate of these in one sitting...at least I don't feel as guilty!

These were also super easy and quick to make (except for the refrigeration periods) and would be fun to do with kiddos, especially the molding part. And they came out tasting fantastic! I must say, I out did myself this time:-)

Peanut Butter Nut Eggs
Makes 18-20 Candies

1 C. Rolled Oats
1/2 C. Broken Pretzel Pieces (put pretzels in a baggie & smash)
1/4 C. Hazelnuts
1/4 C. Pecans
1/4 C. Peanut Butter (Natural & Creamy)
1/4 C. Honey
1 Tsp. Vanilla
1/4 C. White Chocolate Chips

-In a food processor, process Oats, Pretzels & Nuts until they are a cornmeal consistency.
-Add Peanut Butter, Honey & Vanilla and pulse until combined.
-Add White Chips & pulse until they break into small pieces and are combined into the mixture.
-Line a cookie sheet with wax paper. Using a small cookie scoop, form a ball and place in your hand, add another 1/2 scoop of filling and form into egg shape. Place on wax sheet and repeat until all filling is shaped.
-Chill in refrigerator for 30 minutes or freezer for 15 minutes.


1 C. Milk Chocolate Chips
1 Tbsp. Shortening

-In a double broiler, over a pot of simmering (not boiling) water, melt Milk Chips & Shortening.
-Working quickly, but one at a time, place an Egg in the melted Chocolate and coat entirely, using a fork to turn over.
-Lift egg out with fork & let chocolate drain a little, then place back on wax sheet. Repeat with remaining eggs, then chill in refrigerator for at least 1 hour or freezer for at least 30 minutes

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