Peanut Butter Egg Recipe

4.80 from 5 votes

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!

Prep Time20

Chilling Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: eggs

Calories: 423kcal

Author: Liz 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

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.

Notes

Peanut butter: Jif, Skippy, or any commercial no-stir brand is essential. Natural peanut butter makes the filling too soft and oily to shape properly. If that's all you have, stir it extremely well and add extra powdered sugar to firm things up.

Chocolate: Melting wafers are the easiest. Baking bars (chopped) give the richest flavor. Chips work with 1 tablespoon of coconut oil or shortening added before melting. All three can be milk, dark, or white chocolate depending on your preference. White chocolate is more temperamental; use lower heat and stir constantly.

Shaping: By hand for casual batches, egg-shaped cookie cutter for uniform gift-worthy eggs, silicone egg mold for the easiest foolproof results.

Nut butter swap: Almond butter and cashew butter both work at a 1:1 swap. Use no-stir versions and taste the filling before adding all the sugar since different nut butters vary in sweetness.

Storage: Room temperature, airtight container, 5 days. Refrigerator, up to 2 weeks. Freezer, up to 3 months. Thaw at room temperature a few minutes before serving.

Year-round: Use heart, pumpkin, tree, or star cookie cutters to make these for Valentine's Day, Halloween, Christmas, or any occasion. Roll into balls instead of egg shapes for year-round peanut butter buckeye balls.

Nutrition