Homemade Peanut Butter Easter Eggs {like Reese’s}
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I have a sweet Easter treat for you today. You can make these to serve at your Easter dinner or help out the Easter Bunny by making these to go inside Easter baskets. These homemade peanut butter Easter eggs are delicious and quite easy to make.
They do take some time because you need to freeze the peanut butter-shaped eggs before you dip them in the chocolate. Then, you will need time to let the chocolate set. So, most of the time they take to make is just waiting time, which is hard because you want to be able to sample your creation.
I placed mine in cupcake liners with a little bit of paper grass. You could also use some white chocolate to pipe names on the eggs, which would be great for a basket or even a place card at your table for Easter dinner.
I also recommend not making these homemade Reese’s peanut butter eggs earlier than the day before. They don’t look as pretty, and the peanut butter dries out. However, you could make the peanut butter portion in advance and keep it in the freezer. Then just dip them the day before or the day of.
Ingredients for Homemade Peanut Butter Easter Eggs
- POWDERED SUGAR
- CREAMY PEANUT BUTTER
- BUTTER
- MILK
- MILK CHOCOLATE CHIPS
- SHORTENING
- WOODEN SKEWERS
Instructions for Homemade Peanut Butter Eggs
Prepare the Peanut Butter Filling: In a large mixing bowl, combine powdered sugar, peanut butter, softened butter, and 1 tablespoon of milk. Stir until the mixture begins to come together, then switch to using your hands to work the dough into a smooth and workable consistency. If the peanut butter mixture feels too dry or crumbly, add a little more milk, one teaspoon at a time, until it reaches the desired texture—similar to pliable play-dough.
Shape the Eggs: Line a baking sheet with parchment paper or waxed paper to prevent sticking. Scoop about one tablespoon of the dough and shape it into an egg form using your hands. Place each shaped egg onto the prepared baking sheet. Repeat this process until all the dough is used; you should end up with approximately 20 eggs.
Freeze the Eggs: Transfer the baking sheet to the freezer and let the eggs firm up for 1 hour. This will make them easier to handle when dipping in chocolate.
Melt the Chocolate: While the eggs are chilling, place the chocolate chips and shortening in a microwave-safe bowl. Microwave for 30 seconds, then continue heating in 10-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Prepare for Dipping: Set up your workspace with another sheet of parchment or waxed paper to place the eggs after dipping. This will allow the chocolate coating to set without sticking.
Dip the Eggs: Take one of the chilled eggs and insert a skewer into one end. Dip the egg into the melted chocolate, ensuring it’s fully coated, and let the excess chocolate drip off. Carefully place the dipped egg on the prepared parchment or waxed paper. Use another skewer to gently remove the first skewer and cover the hole with a touch of chocolate. Repeat with the remaining eggs.
Allow to Set: Let the chocolate-covered eggs set completely. If needed, use a paring knife to trim any excess pooled chocolate for a clean finish. For serving or gifting, use a spatula to transfer the eggs to your dish or packaging to avoid leaving fingerprints on the chocolate.
Frequently Asked Questions
Can I use a different type of nut butter instead of peanut butter?
Absolutely! Almond butter or cashew butter can be great alternatives. Just ensure the consistency is similar to peanut butter so the dough is workable.
What if my dough is too crumbly or dry?
If your dough feels too dry, add milk gradually—one teaspoon at a time—until it becomes pliable and easy to shape. You want a consistency similar to play-dough.
Can I skip the shortening in the chocolate coating?
Shortening helps the chocolate melt smoothly and creates a nice texture for dipping. If you’d rather not use it, you can substitute it with coconut oil or omit it, though the chocolate may be slightly thicker.
How do I prevent fingerprints from showing up on the chocolate eggs?
Use a spatula or a fork to transfer the eggs to your serving dish or packaging instead of touching them directly with your hands.
How do I store the finished peanut butter eggs?
Store the chocolate-covered eggs in an airtight container in the fridge. They will stay fresh for about a week. Allow them to come to room temperature before serving for the best flavor.
Can I use white chocolate or dark chocolate instead?
Definitely! White chocolate or dark chocolate can be used for dipping if you prefer a different flavor profile. Just follow the same melting instructions.
Are there creative ways to decorate the eggs?
Yes! You can drizzle contrasting chocolate colors on top, add sprinkles, or even use candy decorations to make them festive for holidays or special occasions.
FOR MORE RECIPES LIKE THIS, TRY:
- Cadbury Easter Egg Cookies
- Strawberry Cake Mix Krispie Treats
- Cream Cheese Sugar Cookie Bars
- Easy Strawberry or Lemon Fudge
Homemade Peanut Butter Easter Eggs {like Reese’s}
Real Mom Kitchen
Ingredients
- 2 cups powdered sugar
- ¾ cup creamy peanut butter
- 2 Tbsp butter softened
- 1-2 Tbsp milk
- 2 cups milk chocolate chips
- 2 tsp shortening
- 2 skewers
Instructions
- In a large bowl, combine the powdered sugar, peanut butter, butter, and 1 Tbsp milk. Stir to combine. I eventually worked the dough by hand. Add additional milk if needed. You want a nice workable dough that will be similar in consistency to play dough.
- Line a baking sheet with parchment or waxed paper.
- Take a tablespoon of the dough and shape by hand creating an egg shape. Place on the parchment lined baking. Repeat this process with the remaining dough until all the dough is used. You should get around 20 eggs.
- Place the baking sheet in the freezer for 1 hour.
- Just before removing the eggs from the freezer, place the chocolate chips and shortening in a microwave safe bowl. Microwave for 30 seconds, then in 10 second intervals until melted.
- Set out another piece on parchment or waxed paper on your work area. You will use this to place the eggs on after they are dipped in the chocolate.
- Insert a skewer into the end of one of the eggs and dip in the chocolate and allow excess chocolate to dip off.
- Place the egg on the parchment of waxed paper and use the other skewer to carefully remove the skewer from the egg and cover the hole.
- Repeat this process with the remaining eggs and allow to set. You can use a paring knife to cut off and excess pooled chocolate and use a spatula to move the eggs to your serving dish or packaging. If you use your hands to move them, finger prints will show up on the eggs.
Nutrition
Adapted from The Whimsical Princess.
