Description
This homemade Reese’s Peanut Butter Eggs recipe combines creamy peanut butter filling with a rich chocolate coating for a delicious, easy-to-make treat. Perfect for Easter or any time of the year.
Ingredients
Scale
For the Filling:
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 2 cups milk chocolate chips
- 2 tablespoons coconut oil or vegetable shortening
Instructions
- Prepare the Peanut Butter Filling:
- In a medium-sized mixing bowl, combine the peanut butter, powdered sugar, softened butter, and vanilla extract.
- Mix thoroughly until the filling is smooth and slightly firm. If the mixture is too sticky, add a bit more powdered sugar; if it’s too dry, add a touch more peanut butter.
- Shape the Eggs:
- Roll the peanut butter mixture into balls, then flatten and shape them into an egg shape using your hands or an egg-shaped cookie cutter.
- Place the shaped eggs onto a parchment-lined baking sheet and freeze for 20–30 minutes to firm them up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring each time, until smooth. Alternatively, use a double boiler for a gentle melt.
- Coat the Eggs:
- Remove the frozen peanut butter eggs from the freezer. Dip each egg into the melted chocolate, ensuring it’s fully coated.
- Use a fork to lift the egg, tapping off excess chocolate on the edge of the bowl. Place the coated eggs back onto the parchment paper.
- Set and Serve:
- Let the chocolate coating harden at room temperature or in the refrigerator for faster results. Once set, enjoy your homemade Reese’s Peanut Butter Eggs!
Notes
- For a vegan version, use plant-based butter and dairy-free chocolate chips.
- Experiment with white or dark chocolate coatings for variety.
- Add toppings like crushed nuts, sprinkles, or a drizzle of melted white chocolate for extra flair.
- These eggs can be stored in an airtight container for up to two weeks in the fridge or three months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes