Wannabe Reese’s Peanut Butter Eggs

1. Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add milk 1 tablespoon at a time until dough comes together a bit more. (Dough will still be crumbly—this is fine!)
2. Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter (I used an oval cutter from Amazon) to make eggs. Place the eggs on a cookie sheet and chill in freezer for at least 1 hour.
3. When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a chocolate melter, double boiler, or microwave. You may need a bit more shortening to thin it out.
4. Dip each egg, covering completely, and place on wax paper until set. If you need more chocolate, melt another bag with more shortening.

Notes:
I got about 30 eggs using my cutter and rolling to 1/2” thickness. This recipe will yield different results based on how thick you make your eggs. Alternatively, you can try to mold the dough into egg shapes with your hands. This may prove to be trickier, and I did not do this, so I can’t attest for how well it will work!

The amount of chocolate needed will vary, again, based on thickness and shapes of eggs. I’ve already gotten a lot of questions about my dipping method (thank you!) but I really just lucked out this time. My creations don’t always come out this nice, I swear!