Quick and easy Peanut Butter Eggs are the ultimate Reese's copycat. Better than the original and a classic easter treat!
Course: Candy, Snack
Keyword: chocolate, peanut butter eggs
1 cuppeanut butter
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.
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.