Quick and easy Peanut Butter Eggs are the ultimate Reese's copycat. Better than the original and a classic easter treat!
Prep Time15 minutesmins
1 hourhr
Total Time1 hourhr15 minutesmins
Course: Candy, Snack
Cuisine: American
Keyword: chocolate, peanut butter eggs
Servings: 25
Calories: 201kcal
Author: Kellie
Cost: $10
Ingredients
16ouncesconfectioner's sugar
1 cuppeanut butter
1/4cupbutterroom temperature
1tspvanillaoptional
8ouncessemi-sweet chocolate
Instructions
In a large mixing bowl, beat the sugar, peanut butter, butter and vanilla (if using) until well combined. If the mixture seems too dry, add 1 tablespoon milk and beat until the mixture comes together.
Shape the peanut butter mixture into 1 tablespoon sized eggs by rolling in your hands and arrange on a baking sheet lined with parchment paper.
Transfer the baking sheet to a freezer and freeze for 20-30 minutes.
Melt the chocolate in a microwave safe bowl in 30 second increments, stirring in between each, until smooth.
Dip the peanut butter eggs in the chocolate to coat and return to the baking sheet. Allow the eggs to sit at room temperature until set.
Store in an airtight container at room temperature until ready to serve.
Notes
Peanut Butter Eggs can be stored at room temperature for 5 days in an airtight container. To keep them longer, refrigerate for up to 2 weeks.Or transfer the eggs to a freezer bag and freeze for up to 3 months.