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These Homemade Peanut Butter Eggs are the perfect Easter treat! This Reese's Copycat recipe is even more creamy, chocolaty & delicious when you make them at home!
This recipe is seriously so YUMMY! It is the perfect Easter dessert recipe and I have been stuffing my face with them all week. They make a great gift or Easter basket addition. These would be adorable wrapped up in a cute easter box for friends and family.
They require a little bit of time, mostly just to stick in the fridge and freezer, so don't let that scare you. They are super easy to make!
Why You'll Love This Recipe:
- They are creamy & delicious and taste even better than Reese's peanut butter chocolate eggs
- This recipe only requires 5 ingredients (6 if you want to add sea salt for topping)
- It's simple to make and the melting chocolate is so easy to work with
- These eggs make the perfect Easter treat for the upcoming holiday, or toss them into the kiddo's Easter baskets.
If you are looking for another Easter recipe, try my Brioche French Toast Casserole. It feeds a crowd and it's the easiest recipe to whip up on Easter morning in 5 minutes.
Frequently Asked Questions About The Recipe:
No! These aren't perfectly shaped, but I find it's pretty simple to form the peanut butter filling into egg shapes. They taste amazing, and that's what matters most to me. Plus, everyone always compliments the look too.
If you want these to look even more like easter eggs, you could color some white chocolate melting wafers and drizzle it over the eggs or add sprinkles. Go wild with them!
I would stick with Jif or something similar in texture. If you use a peanut butter that is healthier with only peanuts, it won't form the correct texture and you won't be able to coat them in chocolate easily. It could potentially be a disaster.
The Ingredients:
Creamy Peanut Butter-Creates the perfect filling for these delicious peanut butter eggs
Powdered Sugar-Blends with the peanut butter to create more sweetness and makes the filling more doughy & less sticky
Salted Butter- Melted and cooled to help bind the ingredients for the peanut butter filling and add a savory touch.
Whole Milk- Just a touch to add creaminess to the filling
Milk Chocolate Melting Wafers- Creates the chocolate coating on the peanut butter eggs. I love Ghirardelli for a more quality, rich taste. These wafers are also very forgiving and don't harden quickly in the bowl to give us a bit more time when working with them versus melting chocolate chips.
Sea Salt- An optional ingredient for topping the chocolate. I find adults absolutely love it. I top about half of my eggs with sea salt.
How To Make Homemade Peanut Butter Eggs:
Watch the recipe video and be sure to SUBSCRIBE on YouTube (I post two new recipe videos a week & it's free)
- Begin by adding the peanut butter and powdered sugar together at low speed in a stand mixer or with a hand mixer. Slowly add in the milk, then the cooled butter. Place the mixture into the refrigerator for 20 to 30 minutes.
2. Cover a cookie sheet with parchment paper and begin rolling the peanut butter filling into egg shapes. Roll into an oval shape, then press down onto parchment paper with the palm of the hand to flatten a bit. Don't over mix the filling and work quickly so the filling stays cool. Make them whatever size you prefer. I like them smaller because they are very sweet.
*Once the eggs are rolled, place the cookie sheet in freezer for 45 minutes.*
3. Five to Ten minutes before the eggs are ready to come out of the freezer, melt the chocolate wafers in the microwave or in a double boiler over medium heat.
(You can see my double boiler is homemade. I use a glass bowl over a pot with some water in it. My real double boiler works awesome, but it currently has hardened candle wax in it.)
4. Take a fork and dredge the egg into the chocolate. Pick it up and gently shake up and down to remove excess chocolate. Place back onto parchment paper and sprinkle on sea salt if you are using it, while the chocolate is still wet. Repeat for all of them.
Note: I tried using a rack to test some of them, and the chocolate ripped off the bottoms when removing. I don't recommend this method. Parchment paper or foil works much better to sit them on while drying. If some of the chocolate has excess on the base, it is easy to break off once the chocolate hardens.
The chocolate hardens within minutes and can be enjoyed!
Homemade Peanut Butter Eggs
- Total Time: 2 hours
- Yield: 25 small eggs 1x
Description
These Homemade Peanut Butter Eggs are the perfect Easter treat! This Reese's Copycat recipe is even more creamy, chocolaty & delicious when you make them at home!
Ingredients
- 4 tablespoons salted butter, melted and cooled to room temperature
- 1 and ½ cups creamy peanut butter like JIF (use similar brand for same texture)
- 1 and ½ cups powdered sugar
- 1 tablespoon whole milk
- 10 ounce bag milk chocolate melting wafers (Ghirardelli has a superior taste in my opinion)
- Optional: 1 teaspoon of sea salt for topping the chocolate (adults like this better than kids)
Instructions
- Begin by adding the peanut butter and powdered sugar together at low speed in a stand mixer or with a hand mixer. Slowly add in the milk, then the cooled butter. Place the mixture into the refrigerator for 20 to 30 minutes.
- Cover a cookie sheet with parchment paper and begin rolling the peanut butter filling into egg shapes. Roll into an oval shape, then press down onto parchment paper with the palm of the hand to flatten a bit. Don't over mix the filling and work quickly so the filling stays cool. Make them whatever size you prefer. I like them smaller because they are very sweet.
- Once the eggs are rolled, place the cookie sheet in freezer for 45 minutes.
- Five to Ten minutes before the eggs are ready to come out of the freezer, melt the chocolate wafers in the microwave or in a double boiler over medium heat.
- Take a fork and dredge the egg into the chocolate. Pick it up and gently shake up and down to remove excess chocolate. Place back onto parchment paper and sprinkle on sea salt if you are using it, while the chocolate is still wet. Repeat for all of them.
- The chocolate hardens within minutes and can be enjoyed!
Notes
I tried using a rack to test some of them, and the chocolate ripped off the bottoms when removing. I don't recommend this method. Parchment paper or foil works much better to sit them on while drying. If some of the chocolate has excess on the base, it is easy to break off once the chocolate hardens.
- Prep Time: 40 minutes
- Fridge/Freezer Time: 1 hour, 15 min
- Category: candy
- Method: stovetop
- Cuisine: american
Keywords: peanut butter eggs, homemade peanut butter eggs, reeses peanut butter eggs, copycat reeses
Gifting or Easter Basket Treats
These would be adorable wrapped up in an Easter box or in a cellophane bag tied up with cute Easter ribbon. Think of these treats like a larger peanut butter truffle. I don't know about you, but if someone brings me a box of truffles, I let them into my heart real quick. Especially if it's orange creams and caramels.
Surprise the kids with a few of these eggs in their Easter basket this year!
How To Store:
I personally love my Reese's cold, so I wrap them up in sandwich baggies and store them in the fridge. There is a little bit of milk in the filling, so you are safer going the fridge route with these. Eat within 3 to 4 days.
Robert
These are my new favorite dessert! Super good!
★★★★★