For this copycat Reese's peanut butter egg recipe, all you need is 15 minutes and six simple ingredients that you probably already have at home. The hardest part of this recipe is waiting until they set before eating them.
I can't resist peanut butter treats, and these are at the top of my list in the spring along with coconut cake and carrot cake. Creamy peanut butter mixed together with some powdered sugar and butter makes the magic happen. No tempering is needed to coat the treats in melted chocolate.
Table of contents
Peanut Butter Egg Ingredients
Creamy peanut butter: I use smooth peanut butter because I want them to be as close to authentic Reese's peanut butter eggs as possible. You could use crunchy peanut butter if you prefer some crunch in your bite. Any brand of peanut butter will do, If you choose to use natural peanut butter, or unsweetened peanut butter it will take more effort to mix as those types are stiffer.
Butter: The addition of butter helps the filling create a smooth texture that melts in your mouth. Without the butter, it will really just have the consistency of straight peanut butter.
Powdered Sugar: This is a confection after all, so it needs to be sweet! The powdered sugar adds sweetness without the grit of granulated sugar.
Salt: Just a little pinch of salt really brings together the flavors. Super sweet treats can fall flat on flavor without some salt. Peanuts and salt are a match made in heaven.
Making Peanut Butter Chocolate Eggs
There are 4 easy steps to making this recipe, make the peanut butter filling, form it into egg shapes, chill them for 30 minutes, and dip them in chocolate. The trick is to work quickly with the peanut butter eggs after they're frozen, as they will dip easier when firm.
Making the Peanut Butter Filling
- Add the peanut butter and butter to a large bowl and heat in the microwave until melted. Make sure the butter is warm enough to mix easily into the peanut butter.
- Mix to combine peanut butter and butter until smooth. You can use a spatula, a whisk, or an electric hand mixer.
- Add the salt, vanilla, and powdered sugar one scoop at a time and mix it all together until combined. This will make sure it doesn't poof all over the kitchen.
- Scoop about 2 tablespoons in your hand and roll it into a ball. You could also roll out the mixture and use a cookie cutter to make the egg shapes.
- Next, shape it into an egg shape by flattening the ball and making it thinner at the top and thicker at the base. You could use a cookie scoop to ensure they are all evenly scooped. Pro-tip: wear gloves to keep the peanut butter mixture from sticking to your hands, as it melts pretty quickly while handling it.
- Lay the peanut butter eggs on a sheet pan lined with parchment paper or wax paper and place the sheet pan in the fridge or freezer for them to set up.
- While the eggs are chilling, prepare your melted chocolate.
Preparing the Chocolate
- In a deep heatproof bowl, add the milk chocolate chips.
- Microwave the chocolate in 30-second increments, stirring between each to distribute the heat evenly as the chocolate begins to melt. This can also be done over a double boiler.
- Once the chocolate is almost fully melted, stop microwaving it and stir slowly until the remaining chunks of chocolate have melted into a smooth and even consistency. Be careful not to burn the chocolate.
Dipping the Peanut Butter Eggs
- Once your chocolate is melted and warm, but not too hot, take out the cold peanut butter eggs.
- Using a chocolate dipping utensil, a fork, or inserting a skewer into the base of the egg, coat the egg in chocolate, gently tap off the excess, and place it on a sheet pan lined with parchment.
- The chocolate in the bowl will cool as you continue to dip, so after a few eggs, warm the chocolate again and stir to continue dipping. This will keep it from getting too thick on the eggs. If your eggs begin to soften, place them back in the fridge to stiffen back up.
- Pour the extra chocolate into a piping bag, snip off the end, and drizzle across each egg for a textured design. This can be done with a Ziploc bag as well.
- The copycat Reese's peanut butter eggs are ready to eat as soon as the chocolate has set up.
- Place the finished eggs in an airtight container or wrap them with plastic wrap and store them at room temperature, or in the freezer if you plan to save them longer than 5 days.
FAQ
Yes, this is a simple process of melting chocolate and dipping, so you can use white chocolate or dark chocolate chips as well. White chocolate would be pretty for Easter, you could color some of the white chocolate or some candy melts to add spring designs to the top of the egg.
You can swap out the peanut butter for any type of nut butter you prefer. Almond butter or cashew butter would be delicious. Just remember that the consistency of other nut butter will vary, which could change the final outcome of the egg. You may need to add more sugar, as some other nut butter comes unsweetened. Just taste as you go until you reach the perfect combo and texture.
This recipe only needs 6 simple ingredients, peanut butter, butter, powdered sugar, salt, vanilla, and milk chocolate.
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Recipe
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk chocolate for dipping
Instructions
Before you Begin
- Line a sheet pan with parchment paper and place it in the fridge or freezer while you make the filling. Have your chocolate, a deep bowl for dipping, and a second parchment-lined pan for the dipped eggs ready before you start. Do not use natural peanut butter.
Making the Peanut Butter Filling
- Add the peanut butter and butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until just melted and combined. Then mix until smooth.
- Add the salt, vanilla, and powdered sugar one scoop at a time and mix it all together until combined. This will make sure it doesn't poof all over the kitchen.
- Use whichever shaping method you prefer from the section above. For by-hand shaping, scoop about 2 tablespoons per egg, roll into a ball, then press into an egg shape with one end slightly pointed. Wear gloves to keep the filling from sticking to your hands.
- Place the shaped eggs on a parchment-lined sheet pan and refrigerate for at least 30 minutes, or freeze for 20 minutes. The eggs need to be fully cold and firm before dipping. This step is not optional.
- While the eggs are chilling, prepare your melted chocolate.
Preparing the Chocolate
- Combine your chocolate (and oil if using chips or baking bars) in a deep, narrow, heatproof bowl. Microwave in 30-second intervals, stirring between each, until almost fully melted. Stop microwaving when a few small chunks remain and stir until smooth. The residual heat will finish the job.
Dipping the Peanut Butter Eggs
- Remove the chilled eggs from the fridge or freezer one tray at a time. Using a fork, candy dipping tool, or a skewer inserted into the base of the egg, lower each egg into the chocolate. Submerge completely, then lift and tap the fork or dipping tool against the edge of the bowl to remove excess chocolate. Place on the parchment-lined pan to set.
- Once all eggs are coated and the initial chocolate has set, pour any leftover chocolate into a piping bag or zip-top bag with a small corner snipped off. Drizzle over the tops for a textured finish. Add sprinkles, flaky sea salt, or colored white chocolate drizzles immediately after dipping, before the coating sets.
- The eggs are ready to eat as soon as the chocolate has fully hardened. This takes about 15 minutes at room temperature, or 5 to 10 minutes in the fridge.
Brenda Lion says
Absolutely one of the quickest and easiest recipe. Thank you so very much for your video.
Margaret cox says
I just put my peanut butter eggs on a sheet lined pan to chill. Then I will dip them in chocolate! Great recipe!
Nancy Bradley says
Do you ever use coating chocolate instead of chocolate morsels for your peanut butter or coconut eggs?
Elizabeth Marek says
I havent but you definitely can