Mother’s Day is in a couple of weeks and why not make your mother some of these delicious Reese’s Peanut Butter Chocolates. These are AMAZING!!! I have to tell you that NO THESE ARE NOT VEGAN!! I know, I know, this is a whole food plant-based blog, but sometimes I just have to use the best milk chocolate, BUT if you do want to make these vegan, ENJOY LIFE chocolate is vegan and delicious. My favorite milk chocolate chips are Guittard Milk Chocolate Chips. They are so creamy and delicious. I can’t help myself! I had to use these!!!
The recipe is very easy and can be made rather quickly for a delicious Mother’s Day treat. I made these for Easter so they are an egg like shape, but you could shape them however you want and they will be amazing. I’m sure they will be a hit!
Homemade Reese’s Peanut Butter Chocolates
1 c. Peanut Butter (I used Skippy natural)
1/2 c. Powdered Sugar
2 t. Vanilla
1 pkg. Milk Chocolate Chips
Mix together the first 3 ingredients. Really mix this well, so it’s nice and creamy and not too sticky. If it is sticky, add more powdered sugar. Put this in a bowl and freeze for about 30 min. After dough is cooled, take 2 T. of the PB mixture and roll in desired shape. Put on a splat mat or on parchment paper and place in freeze again for about 30 min.
While these are in the freezer, melt chocolate in a double broiler on low heat. If you don’t have one, which I don’t, boil water in a small pot and I have a large (make sure it is large so the bottom of the bowl doesn’t touch the boiled water) steel bowl I put the chocolate chips in and place that on top of the small pot. It works so great and the chocolate will not scorch or turn white after it is cooled. Stir constantly until melted. Add about 3 T vegetable oil or canola oil to the chocolate chips to prevent clumping. You have to thin it out a bit so it will go on the peanut butter smoothly. Add more oil if it is too thick.
Take one peanut butter ball from the freezer one at a time and dip with a fork in the chocolate mixture and place on parchment paper on top of another cookie sheet. Repeat with each additional PB ball. It does take a little practice to do this but it gets easier as you do it. Place in refrigerator or freezer again until they are set up. I put mine in the freezer for about 30 min and then transferred them into a snapware to the refrigerator. Enjoy!!
Please let me know if you make this recipe. I would love to hear from you!
Happy Mother’s Day to all Mothers!!