Reese's Peanut Butter Eggs recipe
Servings: 20 eggs
Calories: 386cal
These homemade Reese's Peanut Butter Eggs are creamy, sweet, salty and coated in chocolate! Our favorite Easter candy!
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Ingredients
- 2 cups smooth peanut butter (not natural)
- ½ cup unsalted butter
- 1 tablespoon vanilla extract
- ½ 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 9x13" 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.
Video
Notes
*This is a large recipe, but it is easily halved if you only want 10 eggs.
Ingredients and Substitutions:
- Smooth peanut butter: you can easily swap this for chunky peanut butter if you like a little texture, but I do not recommend natural peanut butter as it has a different consistency.
- Butter: I typically recommend unsalted butter, but you can use salted butter and omit the salt if that is what you have.
- Powdered sugar: Since powdered sugar is our only dry ingredient, it's really what holds that peanut butter together! I don't recommend swapping it for another sugar.
- Solid chocolate bars: For coating these peanut butter eggs, I like to use solid dark chocolate bars that you find in the chocolate bar aisle (rather than chips or melting wafers). Chocolate chips don't melt as smoothly as solid chocolate bars. You can swap the dark chocolate for milk chocolate or white chocolate.
Nutrition
Serving: 1egg | Calories: 386cal | Carbohydrates: 38g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 208mg | Potassium: 320mg | Fiber: 3g | Sugar: 27g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg