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Annie’s Skinny Reeses Eggs




  1. For the peanut butter mixture: Combine first five ingredients and mix well. Refrigerate 2 hours or until firm enough to roll out into eggs.
  2. Freeze eggs while preparing chocolate.
  3. For the chocolate coating: Mix remaining six ingredients together with a whisk.
  4. Dip frozen peanut butter eggs in to cover. I double dipped the eggs.
  5. Makes 10 eggs
  6. Optional: To the leftover chocolate dip, I add 2 Tbsp peanut butter, 1/2 cup chopped nut and poured it into chocolate molds mmmmmm!!