Homemade Reese's Peanut Butter Eggs Recipe

Homemade Reese's Peanut Butter Eggs Recipe

Course: candy

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: eggs

Calories: 244kcal

Author: Becky Hardin - Easy Dessert Recipes

Super fun and easy to make, these Reese's peanut butter eggs are the perfect addition to any Easter celebrations. A creamy peanut butter mixture is dipped into chocolate for one tasty homemade treat.

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Equipment

Kitchen Scale (optional)
Baking Sheet

Ingredients

1 cup creamy peanut butter 270 grams
¼ cup unsalted butter 57 grams (½ stick)
1½ cups powdered sugar 170 grams
1 teaspoon pure vanilla extract 4 grams
12 ounces melting chocolate 340 grams (1 bag)

Instructions

In a medium saucepan, or in a microwave-safe bowl, heat the peanut butter and butter together until they are melted. Stir in the powdered sugar and vanilla until it thickens.
1 cup creamy peanut butter, ¼ cup unsalted butter, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract
Drop spoonfuls of the peanut butter mixture onto a baking sheet lined with wax or parchment paper. Shape into oval egg shape. Chill for about 30 minutes.
In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until the chocolate is completely melted and smooth.
12 ounces melting chocolate
Use a fork to dip each egg into the chocolate and return to the parchment paper until the chocolate sets.

Video

Notes

Because the eggs are cold when you dip them, quickly set them back onto the parchment paper for the chocolate to set.
If some of the chocolate dries around the base of the eggs, you can trim them once they are set. I had EXACTLY enough chocolate for these eggs.
I used a 1½-inch scoop and ended up with 18 eggs, so if you are using spoons to scoop the filling, the number of eggs may vary.
You can use sprinkles or white chocolate drizzle if desired.

Storage: Store homemade Reese's peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.

Nutrition