Homemade Reese’s Peanut Butter Eggs
Easter was much more fun being a kid.
It’s just not as fun buying bags of Easter candy. I miss the days of waking up to a huge Easter basket packed with goodies and those plastic Easter eggs filled with jellybeans and candy! That’s just so much more fun, right?
Oh, and of course, pretty Easter dresses. I’ve always been a dress girl. The frillier and the pinker, the better!
I have yet to buy any Easter candy and believe me, it has not been easy walking past those glorious bags of Cadbury Mini Eggs. And the Whopper eggs, jellybeans, and of course, the Reese’s Peanut Butter Eggs.
Whether they are in an egg form or cup form, everybody loves Reese’s! What don’t I love about them? Weird chemicals and preservatives.
Making your own peanut butter eggs is actually pretty easy! I don’t consider myself a candy-maker and you don’t need any special skills or tools to make them. The trickiest part for me was forming the peanut butter into an egg shape. I think the next time, I would make them smaller, but thicker, but there’s no really right or wrong way to shape them. And they really do taste just like a Reese’s egg. The brown sugar gives them that slightly gritty texture. I had these done in about an hour, most of which is spent chilling so I say these are a win and I will definitely continue to make them!
Homemade Reese's Peanut Butter Eggs
- 1/2 cup creamy peanut butter
- 1/8 cup unsalted butter
- 2 tablespoons light brown sugar
- 3/4 cup powdered sugar
- 1 1/4 cups milk or dark chocolate chips (or about 7 ounces of your favorite chocolate)
- 1 tablespoon vegetable shortening or coconut oil
- sprinkles (optional)
- In a medium sauce pan over medium heat, add the peanut butter, butter, and the brown sugar. Whisk together until completely melted and starting to bubble, stirring constantly. Remove the pan from the heat. Stir in the powdered sugar, adding a little at a time until well-combined. Allow for the mixture to cool to room temperature.
- Prepare a cookie sheet with parchment or wax paper. Then using a medium cookie scoop or a heaping tablespoon, scoop out the peanut butter and place onto the cookie sheet. Use clean hands to then shape the ball into an egg shape (feel free to try other methods, this is just what worked best for me). Chill the eggs in the fridge or freezer for 30 minutes.
- Prepare a double boiler by filling a sauce pan about half way with water and place a heat-safe bowl on top over medium heat. Add the chocolate and shortening (or coconut oil) and stir until completely melted. Remove the peanut butter eggs from the fridge. Use a fork to carefully lift the eggs, one at a time, from underneath, and gently drop into the chocolate. Flip the egg so it is fully coated in chocolate. Lift the egg with the fork again from the bottom and gently shake so that excess chocolate falls off and then place on the cookie sheet. Top with sprinkles if desired. Return the pan to the fridge for another 30 minutes to allow the chocoalte to set. Store in an airtight container. The key with using a fork is that you do not pierce the eggs with the fork, you are simply using the fork to scoop/lift the eggs from underneath. If the eggs fall apart, chill them longer (try the freezer!). Also note that I leave my chocolate over the boiler so it does not harden while I am dipping the eggs.
Adapted from Brown Eyed BakerAll images and text ©