Reese's Peanut Butter Eggs

5 from 20 votes

One of the best things that hits the store every Spring are the Reese's Peanut Butter Eggs. These Easter treat are my absolute favorite and so easy to make at home. You don't have to wait for Easter every year to get Reese's Eggs. The best part, is that it's actually a pretty simple recipe with just six ingredients.

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: eggs

Calories: 524kcal

Author: Jill

Equipment

Egg Cookie Cutter

Ingredients

1 cup peanut butter creamy
1/2 cup unsalted butter melted
2 Tbsp brown sugar
pinch of salt
2 cups powdered sugar
16 ounces milk chocolate chips other chocolate options in notes

Instructions

Line an 8 X 8 inch dish with Parchment paper, a let the paper hang over the sides of the dish so you can easily lift out later.
In a medium mixing bowl, stir together the peanut butter, melted butter, brown sugar and pinch of salt, until well combined. Add the powdered sugar a little at a time, mixing well between additions.
Press the peanut butter mixture into the Parchment lined dish, and smooth evenly with the back of a spoon. Place the dish in the freezer until it's firm enough to to cut. Line a cookie sheet with Parchment paper, and set aside.
Using an egg shaped cookie cutter, cut out the peanut butter eggs, and place them on the Parchment lined cookie sheet. (after I cut out all the eggs, I pressed the left over peanut butter mixture together, to cut out one more egg). Place the cookie sheet in the freezer for about an hour.
Melt the chocolate in the microwave, and line an additional cookie sheet with Parchment paper. When the chocolate is melted, dip the eggs into the chocolate, on both sides, using a large spoon to gently hold the egg. Lay the eggs on the newly lined cookie sheet, and drizzle a little more chocolate from the end of the spoon, making a pretty design on the top of the eggs.
Place the eggs in the refrigerator until the chocolate is set, about an hour to 2 hours. Store the eggs in the refrigerator or freezer until time to serve. Enjoy!

Notes

EGG SHAPES:

If you can't find an egg shaped cookie cutter, you can use a round metal cutter, and shape it into an egg shape to cut out the eggs. You can also just cut an oval shaped circle using a knife.
Use all the left over peanut butter mixture and press it together to cut out more eggs.

MELTING CHOCOLATE IN THE MICROWAVE:

When melting the chocolate chips in the microwave, you need to stir the chocolate about every 30 seconds while it's melting. If it stays in the microwave a little too long, and you end up with thick chocolate, just add a few drops of milk, or heavy cream, and microwave for about 5 seconds, stir, and keep stirring until the chocolate thins, and becomes smooth and creamy. Continue to add Milk, or cream a few drops at a time, and keep stirring until the chocolate thins.
Different Chocolates: We also love to use white chocolate and dark chocolate. There are several varieties of melting chocolate you can purchase in the stores. Just follow the melting instructions on the packaging.

Nutrition