Homemade Reese’s Peanut Butter Eggs: A Delicious Easter Treat
Looking for a fun and tasty project for the Easter season? Why not try making your own Reese’s Peanut Butter Eggs? This homemade version of the classic treat combines the irresistible flavors of peanut butter and chocolate in a delightful, egg-shaped confection. Perfect for gifting or just to indulge in yourself, these peanut butter eggs are sure to be a hit!
Ingredients:
- 2 cups smooth peanut butter (not natural)
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 5-6 tablespoons milk
- 350 grams dark chocolate
- 3 teaspoons canola oil
- 100 grams white chocolate (optional)
- Food coloring (optional)
Directions:
- Prepare the Peanut Butter Mixture: In a large microwave-safe bowl, combine peanut butter and butter. Microwave until almost melted, then mix well or beat with an electric mixer until combined. Stir in vanilla extract and salt.
- Add Sugar and Milk: Gradually mix in powdered sugar with an electric mixer until the mixture becomes slightly crumbly. Add milk gradually until a soft peanut butter “dough” forms. It should be soft but will firm up once cooled.
- Shape and Chill: Press the peanut butter dough into a 9×13 inch pan lined with parchment paper. Chill in the refrigerator for about 30 to 60 minutes, or until cooled and firm.
- Cut Egg Shapes: Remove the peanut butter filling from the pan and peel away the parchment paper. Use an egg-shaped cookie cutter to cut out shapes and place them on a parchment-lined baking sheet. Reuse any scraps by pressing them back into the cookie cutter.
- Freeze: Place the baking sheet in the freezer for about 30 to 60 minutes, or until the peanut butter eggs are firm.
- Melt Chocolate: Set up a double boiler by placing a glass bowl over a pot of simmering water, ensuring the bowl does not touch the water. Add dark chocolate and canola oil to the bowl, stirring frequently until melted and smooth.
- Dip Eggs in Chocolate: Use a fork to dip each frozen egg into the melted chocolate, tapping off any excess. Place the coated eggs back on the parchment paper.
- Decorate (Optional): Melt white chocolate using the same double boiler method (no oil needed). Stir in food coloring if desired, then pour the melted chocolate into a zip-top bag, snip the corner, and drizzle over the chocolate-coated eggs.
- Chill and Serve: Store the finished eggs in the refrigerator or freezer until ready to serve.
Nutritional Information:
- Calories: 386 kcal per serving
- Servings: 20
Prep & Cooking Time:
- Prep Time: 30 minutes
- Cooking Time: 5 minutes
- Total Time: 1 hour 35 minutes
These homemade Reese’s Peanut Butter Eggs are not only a festive treat but also a fun activity to do with family or friends. Whether you’re making them for Easter, a special occasion, or just because, these peanut butter eggs are bound to please anyone with a sweet tooth! Enjoy crafting and indulging in your very own batch of this beloved treat.
Homemade Reese’s Peanut Butter Eggs
- Total Time: 1 hour 35 minutes
- Yield: 20 1x
Description
These Homemade Reese’s Peanut Butter Eggs are a delightful treat that combines the perfect balance of creamy peanut butter, sweet powdered sugar, and rich chocolate. Each bite offers a nostalgic taste of your favorite Easter candy, but with the added satisfaction of being homemade.
Perfect for Easter celebrations or any time you crave a sweet and salty indulgence, these peanut butter eggs are easy to make and fun to decorate. Customize them with colorful drizzles of white chocolate to add a festive touch. Whether you’re sharing them with family or treating yourself, these homemade treats are sure to impress.
Ingredients
2 cups smooth peanut butter (not natural)
1/2 cup unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar
5–6 tablespoons milk
350 grams dark chocolate
3 teaspoons canola oil
100 grams white chocolate (optional)
Food coloring
Instructions
In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter “dough” comes together — it will firm up as it cools so we want it on the softer side.
Press into a 9×13″ pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
Remove peanut butter filling from pan and peel away parchment paper. Use an egg-shaped cookie cutter to cut shapes out of filling. Place on a parchment-lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
Make a double boiler to melt your chocolate: place 1″ of water in a small pot and bring it to a simmer over medium-high heat.
Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip-top sandwich bag and snip the end to drizzle over finished eggs.
Store in the refrigerator or freezer until serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 386 kcal