Description
These Chocolate Peanut Butter Eggs are a homemade version of the classic Reese’s treat. They feature a creamy peanut butter filling coated in rich chocolate and make the perfect Easter dessert or snack.
Ingredients
Scale
- For the Peanut Butter Filling:
- ¾ cup butter, melted
- 4 cups powdered sugar
- 1½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- For the Chocolate Coating:
- 16 ounces milk or dark chocolate melting wafers
- 10 ounces white chocolate melting wafers (optional, for decoration)
- Colored candy melts (optional, for decorating)
- Sprinkles (optional, for extra decoration)
Instructions
- Make the Peanut Butter Dough: Mix melted butter, powdered sugar, peanut butter, and vanilla extract until smooth. Refrigerate for 1 hour.
- Shape the Eggs: Scoop the mixture into ovals and flatten slightly. Place them on a parchment-lined baking sheet and freeze for 30 minutes.
- Melt the Chocolate: Heat chocolate wafers in the microwave in 30-second intervals, stirring between each, until smooth.
- Dip the Peanut Butter Eggs: Use two forks to dip each egg into the melted chocolate, ensuring full coverage. Let excess chocolate drip off.
- Decorate (Optional): Drizzle with melted white chocolate or colored candy melts. Add sprinkles if desired.
- Let the Eggs Set: Allow them to firm up at room temperature or in the refrigerator before serving.
Notes
- For a healthier version, use dark chocolate and natural peanut butter.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert, Candy
- Method: No-bake
- Cuisine: American