One of the best things that hits the store every Spring are the Reese’s Peanut Butter Eggs. I love these things so much and now I can make them at home. You don’t have to wait for Easter every year to get a Reese’s Egg. The best part, is that it’s actually a pretty simple recipe with just six ingredients.
Chocolate and peanut butter together is just the best, isn’t it? Such a classic, delicious combo. We’ve made quite a few recipes you’ll definitely want to check out after this one. Our Peanut Butter Muddy Buddy Cookies, Homemade Nutter Butters and Reese’s Peanut Butter Cup Fudge are a few to start with.
Reese’s Peanut Butter Eggs
You’ll definitely want to share these sweet treats. They would make wonderful favors for each place setting at Easter dinner, or wrapped in bags with pretty ribbon for a ‘take with you’ at the end of the day. They’d make great classroom treats, too.
Ingredients You Need
- Peanut Butter: Creamy, of course.
- Butter: Use unsalted since we are going to add in salt.
- Brown Sugar: Light or dark works fine.
- Powdered Sugar: Make sure it’s powdered sugar and not granulated sugar.
- Salt: Just a pinch.
- Chocolate Chips: Milk chocolate so you’ve got the best creamy flavor. Don’t use semi-sweet here.
How To Make Peanut Butter Eggs Just Like Reese’s
MIX: All the ingredients except the powdered sugar and chocolate. Then, slowly add in the powdered sugar a little at a time. Make sure to mix well after each addition.
SHAPE: Press your peanut butter dough into a parchment lined dish and freeze until it’s firm. When it is ready, use your cookie cutter to make the egg shape. 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. Put the eggs back in the freezer for about an hour.
MELT: Put the chocolate chips in the microwave in 15 second intervals, careful not to burn it!
COVER: Dip your peanut butter egg into the chocolate to cover, coating both sides and drizzling a little on top for decoration.
If you want to prep these early for Easter, you can make them, form them and freeze them and then transfer to a freezer bag and dip in chocolate at a later time.
The classic creamy peanut butter covered in milk chocolate eggs are delicious, but you can make some fun new variations if you’d like.
- White Chocolate: I love white chocolate and it’s a great variation for these. Use melted white chocolate almond bark to cover eggs instead or drizzle some over the chocolate eggs.
- Sprinkles: There are so many fun Spring and Easter sprinkles that you can add on top of the peanut butter eggs.
- Fun Colors: There are also lots of great color options in candy melts, so you can make yours pink, blue, green or yellow. Or, you can use candy melts to just drizzle on top to add a pop of color.
- Customize: Use frosting to pipe your families names or initials on top.
- Add Reese’s Pieces: Sprinkle a few of these on top for double the Reese’s.
What Kind of Peanut Butter Should I Use?
It is totally your choice to use your favorite peanut butter brand (I prefer JIF) just make sure it’s creamy and not chunky. You can also switch it to almond butter as well.
How Long Will These Last?
If you keep in them in the fridge they will last up to four days. In the freezer, you can store them for up to a month. Truthfully though, they’ll probably all get ate the day you make them!
How Many Homemade Reese’s Eggs Does This Make?
It all depends on roughly how big your egg cookie cutter is, so it can vary slightly, but ours turned out at 14 eggs.
Reese’s Peanut Butter Eggs
- 1 cup peanut butter creamy
- 1/2 cup unsalted butter melted
- 2 Tablespoons brown sugar
- pinch of salt
- 2 cups powdered sugar
- 12 – 16 ounces milk chocolate chips
- Line an 8 X 8 inch dish with Parchment paper letting 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.
- Freeze until it’s firm enough to to cut.
- Using an egg shaped cookie cutter, cut out the peanut butter eggs and place them on the Parchment lined cookie sheet. Place the cookie sheet in the freezer for about an hour.
- Melt the chocolate in the microwave.
- 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 a 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!