Let's talk about chocolate peanut butter eggs. Let it be stated from the very beginning that I love the things.
I remember when Reese's debuted their peanut butter eggs. It was a red-letter day--no, year!--for me. Finally, a chocolate and peanut butter confection with a better chocolate (slightly less) to peanut butter (slightly more) ratio. I always felt like I wanted more peanut butter in my cups, and this new formation seemed to address that issue. Unfortunately, they were only in stores around Easter.
Now, Reese's repackages seasonal variations so that you can basically get the higher-ratio-peanut butter treats all year round--there are Christmas and Halloween varieties, and basically those show up in stores like a month after Easter, right?
But I need to tell you that in spite of nearly year-round availability, you should still learn how to make your own chocolate peanut butter eggs. Why?
1. They are better for you. The list of ingredients is not as scary as the Reese's ones. Don't get me wrong, I will eat them, but I won't necessarily be proud of myself for doing so. The homemade ones, I can be proud of eating.
2. They taste better. It's just a fact: you can use better quality ingredients if you make your own choco-pb eggs. I used Peanut Butter and Company peanut butter, and Perugina chocolate, and you can taste the difference with the better ingredients.
3. You can make them as salty as you wanna. I am obsessed with salt, and I like to add extra salt to basically everything, from chocolate cake to avocado slices to buttered bread. I like to add an extra dash of salt to both the filling and the coating.
4. They are fun to make and people will like them. People will be impressed when you tell them you made a homemade version of a commercial treat. It's a fun way to get people to like you even more.
OK! I think I've made a good case. Make your own chocolate peanut butter eggs!