Peanut butter mixture:

• Start by measuring your ingredients before setting them aside, along with preparing your equipment and tools. Set up your double boiler too on a low-medium heat.
• First, we’ll make the homemade Reese’s peanut butter style filling. Put the digestive biscuits/graham crackers and peanut butter cups into the food processor. Run the food processor until the digestive biscuits resemble a fine sand and the graham crackers have turned to crumbs. This should take a minute or so.
• Next, place your butter into the microwave safe bowl. Melt your butter in the microwave.
• When the butter has melted, pour it into the biscuit sand along with the powdered sugar and Reese’s peanut butter cups. Pulse this mixture until it starts to form a rough ball, almost like a dough. You may even find that this closely resembles a cheesecake base and this is exactly the texture we are looking for. Alternatively, combining it all in the bowl is efficient too (we chose to do this as we used our beloved NutriBullet).
• Use the mini ice cream scoop to portion out the peanut butter biscuit balls. Now shape this biscuit and peanut butter mixture into mini egg shapes or classically into the flat egg shapes you’d typically get from a packet of Reese’s peanut butter eggs. They don’t have to be perfect, and you can use egg shaped moulds if you find that easier.
• Set the egg shapes aside onto the cookie sheet and place in the refrigerator to set for 45 minutes.

Chocolate coating:

• Now onto tempering the chocolate. Take the chocolate of your choice and pour 2/3 of the chocolate into the double boiler you have set up. Save the remaining 1/3 of chocolate so you temper. When tempering chocolate please note that not all chocolate tempers at the same temperature. Please refer to the table below.
• When the chocolate reaches the optimum “melting” temperature, remove from the heat and place the bowl onto the heatproof mat. Careful, not to burn your hands.
• Gradually, introduce the chocolate chips you saved and stir using the silicone spatula.
• Take the candy thermometer and check when the chocolate has reached its tempered state. You may not have to use all the reserved chocolate chips when adding to the melted chocolate.
• Your chocolate coating is now ready.
• Take the eggs out of the fridge and begin the chocolate coating process. Dip the eggs in the chocolate, let the excess chocolate drip and place back onto the cookie sheet.
• If there is excess chocolate leftover you can use this to ripple over the top of some of the eggs.
• Place the eggs into the fridge to set for 30 minutes.
• Now you’ve made your very own batch of inspired Reese’s peanut butter eggs! Delicious.