In a large mixing bowl, combine 3 cups of powdered sugar, 1 and 1/2 cups of creamy peanut butter, and 1/4 cup of melted butter or margarine. Use a hand mixer on medium speed to beat these ingredients together until they form a crumbly mixture. At this point, it might look dry, but don’t worry!
Add 2 tablespoons of milk to the mixture. Continue to mix until the dough becomes soft and pliable. You may want to get in there with your hands to knead it just a bit. If the dough still feels too crumbly, add a splash more milk, but be cautious not to overdo it.
Once your dough is ready, place it onto a floured surface. Roll it out gently to about half an inch in thickness. Use cookie cutters shaped like eggs, or a knife, to cut out egg shapes from the dough. As you cut each egg, place them onto a lined cookie sheet.
Put the cookie sheet with your shaped eggs into the freezer for about an hour. This will firm them up and make them easier to dip in chocolate.
While the eggs are hardening, it’s time to prepare for dipping! In a microwave-safe bowl, combine 1 bag of milk chocolate chips with 1 tablespoon of shortening. Heat this mixture in the microwave in 30-second intervals, stirring after each interval. Be careful not to overheat, as you don’t want the chocolate to burn.
Once the chocolate is fully melted and smooth, take the eggs out of the freezer. Use a spoon to dip each egg into the chocolate, allowing excess to drip off before placing them on wax paper. Be generous and make sure they are well-coated!
If you find that you’re running low on chocolate, don’t hesitate to melt the second bag of chocolate chips along with another tablespoon of shortening. You want each egg to be perfectly covered in chocolatey goodness.
Once all the eggs are dipped, let them sit on the wax paper until the chocolate sets completely. This might take a little time, so be patient!
Enjoy your Homemade Reese’s Eggs! They can be stored in an airtight container in the refrigerator for up to a week—if they last that long!
