Description
Ingredients
Scale
Ingredients:
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 12 oz milk chocolate chips (or your preferred chocolate)
- 1 tablespoon vegetable oil (optional, for smoother chocolate coating)
Instructions
- Prepare Peanut Butter Filling:
- In a mixing bowl, combine the creamy peanut butter, powdered sugar, melted butter, and vanilla extract.
- Mix until smooth and well-combined. You want the consistency to be firm, so it can be shaped into eggs.
- Shape the Eggs:
- Scoop out small portions of the peanut butter mixture and roll them into balls.
- Gently shape each ball into an egg shape using your hands. You should get about 10–12 eggs depending on size.
- Place them on a parchment-lined baking sheet.
- Chill the Eggs:
- Refrigerate the peanut butter eggs for at least 30 minutes, or until they firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips with the vegetable oil (if using) in 20-second intervals, stirring in between, until smooth.
- Coat the Eggs:
- Dip each peanut butter egg into the melted chocolate, using a fork to fully coat it.
- Let the excess chocolate drip off and then place the coated egg back on the parchment paper.
- Chill Again:
- Place the chocolate-covered eggs back in the fridge to set for about 30 minutes.
- Enjoy!:
- Once the chocolate has hardened, your homemade Reese’s Eggs are ready to enjoy! Store them in an airtight container at room temperature or in the fridge.
Notes
- Consistency of Peanut Butter Filling: The key to a smooth, easy-to-work-with filling is the right consistency. If the mixture is too sticky or soft, add a little more powdered sugar. If it’s too firm, you can add a bit more melted butter or peanut butter to soften it up.
- Chocolate Coating: You can use dark chocolate or white chocolate if you prefer. Dark chocolate will give a richer, more intense flavor while white chocolate will make the treat sweeter.
- Storage: These eggs can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hours