The Chicagoist will be launching later but in the meantime please enjoy our archives.

How To Make Homemade Reese's Peanut Butter Eggs

By Molly Durham in Food on Apr 6, 2012 3:00PM

Easter is the high holiday of candy. Superstars like Robins Eggs, Cadbury creme eggs and Reese's Peanut Butter Eggs pop up months before you've got Easter on the brain and whisper your name from massive displays at the front of every Walgreens and CVS in town. After this, we've got 6 long months to wait until the next great set of holiday-themed candy for Halloween.

This recipe can help get you through that wait. While we're fans of every form of Reese's, there's just something better about these eggs and their close second, Reese's pumpkins. It's got to be the fact that they're extra thick, so they have way more peanut butter filling to them.

Homemade Reese's Peanut Butter Eggs recipe (adapted from The Whimsical Princess)
makes about 25 eggs

4 cups powdered sugar
1 1/2 cups natural peanut butter (we prefer Jif)
1/4 cup butter, melted
3 Tbs 2% milk
3 cups semisweet chocolate chips
2 Tbs butter

Combine peanut butter, powdered sugar and butter with electric mixer until combined. Add the milk, starting with 2 tablespoons, until it becomes a soft dough you can form into balls. Form the dough into egg shapes about 3 inches long and 1/2 inch high (or into whatever shapes you'd like yours to be).

Place on wax-paper lined baking sheet and place in freezer for half an hour to harden.

Melt chocolate chips and 2 tablespoons butter in a glass bowl or measuring cup, microwaving for 30 seconds at a time and stirring throughout, until completely melted.

Dip eggs into chocolate mixture with fork, turning over to coat. When taking out, tap fork against the edge of the container to get excess chocolate off, and scrape off any under bottom of fork.

Place eggs back on wax paper baking sheet and let set in freezer or fridge. Keep stored in fridge, and enjoy!