Homemade Chocolate Peanut Butter Eggs
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Dear Easter Bunny,
I know what I want for Easter and it’s these luxurious Homemade Chocolate Peanut Butter Eggs piled really, really, really high! We can’t resist chocolate covered peanut butter eggs or these 20 Amazing Easter Brunch Desserts You’ll Rise For, when it comes to Easter celebrating!
Have You Ever Had Homemade Chocolate Peanut Butter Eggs?
It only takes 6 ingredients to make these copycat Reese’s Peanut Butter Eggs to make these delicious treats with ingredients you have most likely in your kitchen! It’s simply Reese’s Peanut butter cups in the shape of eggs that you can make yourself and guess what? They taste better homemade!
Woot-Woot! These cute eggs are quite appropriate for all your Easter festivities!
When your kid say they are bored…here you go! These Homemade Peanut Butter Chocolate Eggs would be fun for them to make.
Make them to put in their Easter baskets, parties or does there really have to be a real reason? We are not even going there, it’s obvious we love chocolate and peanut butter candy treats!
Ingredients You Need for Copycat Reese’s Peanut Butter Eggs
- creamy peanut butter
, I used Jif
- unsalted butter, melted
- brown sugar
- powdered sugar
- salt
Chocolate Shell
- milk chocolate chips
- semi-sweet chocolate chips
- vegetable shortening or coconut oil
How to Make Homemade Peanut Butter Chocolate Easter Eggs
- Line a baking sheet with wax paper and set aside.
Microwave Method – Peanut Butter Egg Filling
- Melt butter and brown sugar together. Once melted add peanut butter and salt and mix. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Stovetop Method – Peanut Butter Egg filling
- In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and salt and heat until thoroughly melted stirring constantly until just melted together. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
2 Options to Molding Eggs
- Option 1: Press or roll out your peanut butter dough about ½ inch thick and use an egg or round cookie cutter and cut out your eggs. If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. Continue making eggs with leftover dough until you’ve used it all up. If you’re in a hurry, you could place them in the freeze for 5-10 minutes.
- Option 2: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. Continue making eggs with leftover dough until you’ve used it all up. If you’re in a hurry, you could place them in the freeze for 5 – 10 minutes.
Melting and Dipping Chocolate Eggs
- Once the eggs are set and firmed up enough to melt, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
- Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don’t go overboard. Decorate the eggs however you like. Sprinkles are always good!
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
- Store in the refrigerator in an airtight container until ready to serve.
Peanut Butter Egg Tips
- When you melt butter, if it’s too hot, then the dough will be too hot and too hard to handle when you’re making the peanut butter filling. Let it cool down. If you’ve already added all your ingredients and it’s still too hot, because you missed the too hot to handle tip, then just let it cool down before trying to make cut out or mold shapes.
- Depending on the thickness of your peanut butter, you may need less or more powdered sugar for your homemade peanut butter chocolate eggs. Start out with 1 1/2 cups and add more if needed. The peanut butter egg filling should resemble a cookie dough you would make cut out cookies with.
- If you add too much powdered sugar to the peanut butter filling, the eggs won’t be a creamy peanut butter center. By not adding enough powdered sugar, the peanut butter filling will not firm up enough when you dip the eggs.
- Rolling the peanut butter
dough out makes the eggs look better, however you might prefer a more rounded one that you can mold with your hands or use a cookie scoop and mold them. I have done them both ways, and using a cookie cutter
is easier, in my opinion.
These Easter Peanut Butter Candy Eggs are over the top amazing and full of peanut butter and chocolate yumminess! Homemade easter eggs are the best!
Want more Homemade Easter Delights incorporated in your Easter Holiday?
- M&M® Easter Egg Chocolate Bark
- M&M Easter Egg Marshmallow Fudge Brownies
- Creamy Home-made Mini Peanut Butter Cups
- 45 Awesome Easter & Spring Desserts
- Easter Bunny Peep Cupcakes
- Easter Egg Sugar Cookies
- Cute Easter Bunny Sugar Cookies
- CopyCat Crumbl Chocolate Chip Cookies Recipe
- Decadent Peanut Butter Chocolate Pie – Costco CopyCat Recipe
Happy Easter to all my Chicklets and Peeps! Love you all!
Home-made Chocolate Peanut Butter Eggs
I know what I want for Easter and it’s these luxurious Homemade Chocolate Peanut Butter Eggs piled really, really, really high! We can’t resist chocolate covered peanut butter eggs!
Ingredients
- 1 cup creamy peanut butter I used Jif
- ¼ cup unsalted butter melted
- ¼ cup light brown sugar
- 1 ½ cups powdered sugar (add more if needed)
- dash salt, optional
Chocolate Shell
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable shortening or coconut oil
Instructions
- Line a baking sheet with wax paper and set aside.
Microwave Method - Peanut Butter Egg Filling
- Melt butter and brown sugar together. Once melted add peanut butter and salt and mix. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Stovetop Method - Peanut Butter Egg Filling
- In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and salt and heat until thoroughly melted stirring constantly until just melted together. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
2 Options to Molding Eggs
- Option 1: Press or roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs. If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.
- Option 2: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.
Melting and Dipping Chocolate Eggs
- Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
- Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don't go overboard. Decorate the eggs however you like. Sprinkles are always good!
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
- Store in the refrigerator in an airtight container until ready to serve.
Notes
Depending on the thickness of your peanut butter, you may need less or more powdered sugar. Start out with 1 1/2 cups and add more if needed. Should resemble a cookie dough you would make cut out cookies with.
Tried This Recipe?Let us know how it was by commenting below!
