See the step by step video down in the recipe card. It’s no secret that we love anything Reese’s or peanut butter and chocolate around here! If you’re the kind of person who finds all the fun shapes and Reese’s treats that come out with every holiday totally irresistible, then you will love these homemade Peanut Butter Eggs. The recipe is based off of the Peanut Butter Balls we obsess over at Christmas, but we roll press the filling into a pan and cut it out with an Easter egg cutter before coating in chocolate. They are an easy Easter dessert to make, one that is also fun to gift!
How to make Peanut Butter Eggs:
How to melt chocolate with a double boiler:
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.
How to store homemade Peanut Butter Eggs:
These Easter eggs should be stored in the refrigerator or freezer. At room temperature, the chocolate can become soft and slide off of the eggs, which nobody wants to see! They can be frozen for up to 3 months, which is usually where most of mine end up! Simply place in a zip top freezer bag or an airtight container with layers of parchment in between.
More Easter recipes!
Easter No Bake Birds Nest Cookies Mini Egg Cookie Cake Coconut Cream Pie Coconut Bread
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