If you’re looking for a delicious and easy Easter treat, you have to try making these homemade peanut butter eggs! They’re easy to make and taste better than the store-bought ones!
If you’re looking for a delicious and easy Easter treat, you have to try making these homemade Reese peanut butter eggs! They’re really simple to make, and they taste amazing. Plus, they’ll save you a ton of money compared to buying them at the store.
You’re favorite Easter candy will be perfect in your Easter basket next to the Easter eggs or on an Easter dessert tray with the Cadbury Cream Eggs and your other favorite treats!
These treats are super easy to make and taste even better than the store-bought ones! If you’re looking for a tasty and easy Easter treat, be sure to give this easy recipe for homemade Reese’s eggs a try.
What’s a Peanut Butter Egg?
Well, it’s peanut butter mixed with powdered sugar and butter that is then coated in delicious chocolate. Traditionally these eggs only come around Easter time but if you make this copycat recipe year-round they’re not going to stop being awesome anytime soon!
How to Make Homemade Reese’s Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter
- ¼ cup salted butter, room temperature
- 1 (16 ounce) package powdered sugar
- 1 to 2 tablespoons milk
- 2 (8 ounce) boxes semi-sweet chocolate, coarsely chopped
- 2 tablespoons shortening or coconut oil
- Sprinkles, if desired
Instructions
Beat the peanut butter and butter together until combined.
Add the powdered sugar and combine until sandy, scraping down the sides as needed.
Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the peanut butter dough mixture keeps shape when molded.
Shape the peanut butter mixture into an egg shape by pressing into a cookie cutter or by hand. Place eggs on wax paper or on a piece of parchment paper on a baking sheet and freeze for 2 hours.
Melt chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 second intervals. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
Spoon the melted chocolate over the homemade reese’s eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.
Somethings to Keep in Mind When Making Your Copycat Reese’s Peanut Butter Eggs
- If you are gluten free, you will be happy to know so are these peanut butter eggs!
- If you are dairy free, I recommend substituting the milk to your alternative milk product of your choice.
- Unfortunately, a natural peanut butter will not work in this recipe. Stick to a traditional creamy peanut butter.
- Feel free to change up the chocolate for a delicious alternative like white or dark chocolate.
- No cookie cutters? You could use your hands to shape them into eggs. Or even use one of the very many silicone molds you can find now.
How to Store Your Chocolate Peanut Butter Eggs
You will want to store your eggs in an airtight container in the refrigerator for about a week. Or if you would like, you could free them up to about 3 months.
How to Make this Peanut Butter Eggs Recipe for Other Seasons
The fun part about making these chocolate eggs is that you could very simply change their shape for any season or occasion! Just simply use a cookie cutter. For example, a heart for Valentine’s Day, a pumpkin for Halloween, etc., the list can go on and on!
Homemade Reese Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter
- ¼ cup salted butter, room temperature
- 1 (16 ounce) package powdered sugar
- 1 to 2 tablespoons milk
- 2 (8 ounce) boxes semi-sweet chocolate, coarsely chopped
- 2 tablespoons shortening or coconut oil
- Sprinkles, if desired
Instructions
- Beat the peanut butter and butter together until combined.
- Add the powdered sugar and combine until sandy, scraping down the sides as needed.
- Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.
- Shape into an egg shape by pressing into a cookie cutter or by hand.
- Place on waxed paper and freeze for 2 hours.
- Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.
- Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
- Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.
- These are best if stored in the refrigerator.
Notes
Somethings to Keep in Mind When Making Your Copycat Reese's Peanut Butter Eggs
- If you are gluten free, you will be happy to know so are these peanut butter eggs!
- If you are dairy free, I recommend substituting the milk to your alternative milk product of your choice.
- Unfortunately, a natural peanut butter will not work in this recipe. Stick to a traditional creamy peanut butter.
- Feel free to change up the chocolate for a delicious alternative like white or dark chocolate.
- No cookie cutters? You could use your hands to shape them into eggs. Or even use one of the very many silicone molds you can find now.
How to Store Your Chocolate Peanut Butter Eggs
You will want to store your eggs in an airtight container in the refrigerator for about a week. Or if you would like, you could free them up to about 3 months.
How to Make this Peanut Butter Eggs Recipe for Other Seasons
The fun part about making these chocolate eggs is that you could very simply change their shape for any season or occasion! Just simply use a cookie cutter. For example, a heart for Valentine’s Day, a pumpkin for Halloween, etc., the list can go on and on!
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