You know these things?
They are crack. Delicious, peanut butter-y, seasonal crack.
I don’t know what makes them so much more delicious than the regular peanut butter cup, but the eggs are on a whole other level. Since the second I saw them pop up the grocery store, I’ve been buying them up (along with Mini Eggs for Babyface). Part of me will be sad when they disappear off store shelves next week, but part of me will be glad to get rid of those 170 calorie packs of delicious, delicious junk food.
One of the things I love about learning how to be healthy is that I have the power to reclaim foods. So often, when you are losing weight or trying to eat healthy, certain foods are delegated to the black list—never to be seen again. But the truth is, if you have the knowledge you can make a healthier version of almost any unhealthy food. So instead of ignoring my love of Reese’s Peanut Butter Eggs, I decided to reclaim it. And make my own.
Of course, I’m not Reese’s and mine don’t taste exactly like those things in the yellow packaging and they are definitely still a treat, but I can feel a lot better noshing on these guys. There is something nice about knowing exactly what is in your food. And I know exactly what is in these.
I think these things would look adorable in a cellophane bag with a ribbon in an Easter basket. And I don’t know about you, but I certainly would feel better about gifting these than I would serving up all the candy with artificial colors and flavors.
That is, if they even make it to the Easter basket. These guys are goooood. So good.
What’s your favorite Easter candy?
I love Starburst jelly beans! But I think Reese’s Peanut Butter Eggs are my favorite.