You know these things?
They are crack. Delicious, peanut butter-y, seasonal crack.
I don’t know what makes them so much more delicious than the regular peanut butter cup, but the eggs are on a whole other level. Since the second I saw them pop up the grocery store, I’ve been buying them up (along with Mini Eggs for Babyface). Part of me will be sad when they disappear off store shelves next week, but part of me will be glad to get rid of those 170 calorie packs of delicious, delicious junk food.
One of the things I love about learning how to be healthy is that I have the power to reclaim foods. So often, when you are losing weight or trying to eat healthy, certain foods are delegated to the black list—never to be seen again. But the truth is, if you have the knowledge you can make a healthier version of almost any unhealthy food. So instead of ignoring my love of Reese’s Peanut Butter Eggs, I decided to reclaim it. And make my own.
Of course, I’m not Reese’s and mine don’t taste exactly like those things in the yellow packaging and they are definitely still a treat, but I can feel a lot better noshing on these guys. There is something nice about knowing exactly what is in your food. And I know exactly what is in these.
I think these things would look adorable in a cellophane bag with a ribbon in an Easter basket. And I don’t know about you, but I certainly would feel better about gifting these than I would serving up all the candy with artificial colors and flavors.
That is, if they even make it to the Easter basket. These guys are goooood. So good.
Protein-Packed Peanut Butter Eggs
Prep Time: 30 minutes
Cook Time: 0 minutes
Makes: 12 eggs
- 1/2 cup natural, unsweetened peanut butter
- 1/2 cup honey
- 1 cup dry nonfat milk powder
- 1/2 cup whole oats
- 6 ounces semisweet chocolate
- 1 tablespoon butter
- Sprinkles (optional)
- In a microwave safe bowl, combine peanut butter and honey. Microwave on high for 30-45 seconds or until peanut butter and honey are melted. Stir well to combine. Set aside.
- In a medium bowl, combine milk powder and oats. Pour in peanut butter and honey and mix until well-incorporated.
- Shape the peanut butter dough into a disc. Place between two pieces of waxed paper and roll out to about 1/4″ thickness. Using an egg-shaped cookie cutter, cut out as many eggs as possible. Gather scraps, reroll and recut. Repeat until dough is gone. If you don’t have an egg-shaped cookie cutter, use a circle biscuit cutter or glass and form the eggs by pinching one end and flattening the other.
- In another microwave safe bowl, add semisweet chocolate and butter. Microwave on high for 90 seconds, stirring every 30 seconds, or until the chocolate and butter are melted. Dip each egg into the chocolate, shake off excess and let cool on a wire rack. Decorate with sprinkles, if using.
- Store in an airtight container in the fridge.
What’s your favorite Easter candy?
I love Starburst jelly beans! But I think Reese’s Peanut Butter Eggs are my favorite.