Homemade Peanut Butter Eggs Recipe
Quick and easy Peanut Butter Eggs are the ultimate Reese's copycat. Better than the original and a classic easter treat!
Servings: 25
Cost: $10
Ingredients
- 16 ounces confectioner's sugar
- 1 cup peanut butter
- 1/4 cup butter room temperature
- 1 tsp vanilla optional
- 8 ounces semi-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.
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 65mg | Potassium: 118mg | Fiber: 1g | Sugar: 22g | Vitamin A: 61IU | Calcium: 11mg | Iron: 1mg