1 egg = 150 calories
2/3 egg = 100 calories
Hershey's Milk Chocolate Eggs
1 piece = 29 calories
3.5 pieces = 102 calories
Reese's Peanut Butter Egg
1 egg = 170 calories
2/3 egg = 113 calories
But here's the good news!
I have two homemade recipes that are so much healthier for you any store bought Easter candy, so you can munch guilt-free!
Peanut Butter Eggs
1/4 cup peanut butter
1/4 cup powdered sugar
2 tbsp cocoa powder
2 tbsp virgin coconut oil
2 tbsp agave or pure maple syrup
2 more tbsp of the sugar
Instructions Mix the first three ingredients together in a bowl until it becomes a crumbly dough. Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it's too dry. Taste the dough and add a little more salt if desired. Form dough into flat little ovals. Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time and cover in chocolate. Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen--either way, they're awesome!
1 cup of water, split into 2 half cups
3 tablespoons of gelatin
1 cup of honey
1 teaspoon of vanilla extract
1/8 teaspoon of salt
1. Cover with parchment paper a 9 by 13 inch pan, or jelly roll pan. Then grease the parchment paper.
2. Put 1/2 cup of water in a medium bowl, and sprinkle the gelatin over the water. Set aside to soften.
3. In a small pot, place the honey, salt and the other 1/2 cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. Remove from the heat as soon as it reaches the right temperature.
4. With the mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed slowly to high. Beat for 7-15 minutes, or until the mixture is thick and fluffy and holds its shape when you lift the beaters out of the mixture. Scrape into the prepared pan. I think it works best if the mixture is about 1/2 inch thick. How much the mixture fluffs up will make a difference in how thick the mixture is and how big of a pan you need to use. Adjust pan size at will. To help in getting a somewhat flat surface, I like to take another piece of parchment paper and grease. Put greased side down on marshmallows, and then press down to even out with your hands or use a small rolling pin. If you use your hands at all, make sure they are well oiled/greased otherwise they will instantly stick to the mixture (believe me, I know!).
5. Leave uncovered for 4-12 hours to dry. I found that after a few hours, it was dry enough to cut, but still sticky enough to roll in decorating sugar. Use greased cookie cutters to cut into desired shapes. Roll in sugar immediately. If desired, make a mixture of cocoa powder and water to make eyes. Dab on with toothpick or chopstick. Keep covered in an airtight container for up to one week.