By Lindsey Young, Harvey County Now
If you do some looking online about the best version of Reese’s candy, you’ll find quite a few articles that discuss the superiority of Reese’s eggs to the normal peanut butter cups.
Yes, I know. I need to spend my time more wisely, but I ended up down a strange rabbit hole, and I figured I’d share the gist so you don’t have to follow suit.
Apparently, the prevailing thought process is that Reese’s eggs are better than Reese’s cups, because they have a better chocolate-to-peanut-butter ratio.
A 2019 piece by Chloe Bryan explains that the ridges on the cup are the problem.
“The trouble with the ridges: The thick edge they create disrupts the cup’s delicate peanut butter-chocolate balance,” she writes. “A bite including ridges will not contain as much peanut butter as a bite containing exclusively innards—and the latter is superior.”
She goes on to say that the Reese’s eggs (or the trees at Christmas time) are just like biting into those “innards” only, making them the better choice.
If I’m being honest, I’ll eat any Reese’s option without hesitation—eggs, trees, cups, pieces, mini, jumbo, etc. I love them. But I do agree that there’s something special about the seasonal varieties, which is why I was drawn to this week’s recipe to make a copycat version of the classic Reese’s eggs, and I have to say, it’s a pretty good copy.
The recipe I used comes from a post on Facebook from Tabatha Swartz on a group called “Pennsylvania Dutch Recipes.” I added a little extra peanut butter, since it helped me use the whole container, but I also included the original measurement in case you’d rather measure it out.
Copycat Reese’s Eggs
8 ounces cream cheese
28 ounces creamy peanut butter (or three cups)
2 sticks butter
2 pounds powdered sugar
2 bags milk chocolate chips
Beat all of the ingredients except the chocolate chips until well combined. When it comes together, you can turn it out onto your kitchen counter and knead it a bit to finish it out.
Form the peanut butter mixture into egg shapes (or whatever shape you like), and place them on a plate or cookie sheet that can fit in your freezer.
Freeze for about 30 minutes or until the eggs are completely frozen.
Before removing the eggs from the freezer, melt your chocolate by using a double boiler or a by microwaving, 30 seconds at a time, stirring in between, until the chips are melted.
Lay out sheets of waxed paper on your work surface and then, in batches, dip each egg into the melted chocolate, and then place the coated candy on the waxed paper to harden.
Store the finished eggs in the refrigerator or freezer in an air-tight container.
These were amazing. They wouldn’t pass a blindfold taste test, but they were so, so good. And if you’re like the dozens of people who have taken to the Internet to talk about how great Reese’s eggs are in comparison to the cups, this might be just the treat for you now that you have to wait all the way until October for Reese’s pumpkin shapes to be on shelves again.
I would caution that these get melty pretty quickly, so I’d highly recommend keeping them refrigerated or frozen in between enjoying them. Also, the great thing about this recipe is you can make any shape you want. You could easily use cookie cutters to get creative and make all kinds of seasonal peanut butter creations.
And, of course, you could put it into some cupcake liners and get the classic ridges, too. Just don’t post online about messing up the chocolate-to-peanut-butter ratio. You may not like the response.
Spice Up Your Life is sponsored by Main Street Co. & Kitchen Corner in Newton. Find them at shopmainstco.com, where they have a huge variety of cool cookie cutters to use with this recipe. Lindsey Young is an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.