Peanut Butter Egg Recipe

Soft and creamy Reese's peanut butter eggs coated with sweet milk chocolate are my favorite treats! These peanut butter eggs are as good as the real thing, and are the perfect treats in an Easter basket! They can also be formed into any shape or size to fit all special occasions!

Course Dessert

Cuisine American

Prep Time 20

Chilling Time 30

Total Time 50

Servings eggs

Calories 423kcal

Author Elizabeth Marek

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

US Customary - Metric

Instructions

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.

Notes

If your filling mixture is slightly lumpy when mixing it together, microwave it for another 10 seconds to get it melted enough to become smooth.
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.
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.

Nutrition