Every Easter, the Bunny brings me something extra special: Reeses Peanut Butter Eggs. They’re like the original Reeses Cups, only in the shape of an egg and with even more peanut buttery bliss. Now, since the Bunny has been so good to me year after year, I thought I’d return the favor. This year, I’m making homemade Peanut Butter Easter Eggs. Not to jump the gun or anything, but I’m pretty sure the Bunny will be bouncing of the walls with excitement once he tastes one.
Those store-bought eggs just don’t compare to my homemade gems. There is something about making food from scratch with good-quality ingredients and a homemade touch that gives it a leg up on anything mass-produced. These Peanut Butter Eggs taste just like your store-bought favorites, only better. They’re chock-full of creamy peanut butter filling, sure to give you the PB fix you crave. Wrap it all up in a smooth chocolate blanket to create the ultimate salty-sweet duo. It’s a melt-in-your-mouth, chocolate-peanut-buttertastic party.
Now, what the Bunny doesn’t know is that I won’t break a sweat making these eggs. They’re quick and easy, but yielding such impressive results. They make a great gift, especially since everyone loves some PB & chocolate. The fact that you put forth the effort to make them homemade will only make the recipient that much happier.
Skip the store this Easter. Stuff your basket with these indulgent homemade eggs instead.
A Few Tips Before You Get Cooking:
- Make sure you watch my video to snag some helpful tips and see the step by step breakdown!
- This recipe is adapted from my original Peanut Butter Cup recipe. Check it out to see how to make the traditional candies and also grab the recipe for a white chocolate version!
- Use dark chocolate in place of milk chocolate if you prefer.
- These guys need the pre-chocolate freezer time or they will fall apart when you dunk them in the chocolate.
- Need more Easter treats? Head over to my Easter Eats Page, and you’ll find everything from awesome side dishes to decadent desserts.
- I’ve got two other how-to videos for amazing Easter desserts. Check out my adorable Chocolate Bunny Cake and Bunny Butt Trifle videos!
- I double the recipe to make 18 eggs. Feel free to do the same!
Peanut Butter Easter Eggs
By The Smart Cookie Cook
Yield: 9 eggs
Recipe adapted from Taste of Home
- 2 cups (12 ounces) milk chocolate chips
- 4 bars of milk chocolate(1.55 ounces each), coarsely chopped
- 1 cup creamy peanut butter, divided
- 1 + 1/2 tablepoons butter, softened
- 1/2-3/4 cup confectioners’ sugar, plus more for shaping the eggs
- 1/2 teaspoon salt
- optional: colored sprinkles for garnish
- In a small bowl, combine 1/2 cup peanut butter, butter, 1/2 cup confectioners’ sugar and salt until smooth. You may add the remaining powdered sugar if you want a stiffer texture. Cover and freeze for 10-15 minutes, or until stiffened.
- Meanwhile, line a cooking sheet with waxed paper. Put some powdered sugar in a bowl and take the chilled peanut butter mixture out of the freezer. Dust your hands with powdered sugar and grab a scant tablespoon of peanut butter. Coat it in powdered sugar and shape into a ball. Gently flatten out the ball and shape it until it resembles an egg. Place on waxed paper and repeat with remaining peanut butter. When finished, stick the peanut butter eggs in the freezer for at least 30 minutes, until frozen.
- In a microwave, heat the chocolate chips, candy bars, and peanut butter for 15-second intervals, stirring in between until melted and smooth.
- Remove the frozen peanut butter eggs from the freezer. Use a fork to dip them in the melted chocolate, making sure they are completely coated. Let the excess drip off and set back onto the tray. Decorate with sprinkles if desired. Refrigerate until set, about 10 minutes. If there is excess chocolate around the egg, use a knife to cut it off.
- Let come to room temperature before eating. Store in the fridge in an airtight container.