Description
Delicious homemade Chocolate Peanut Butter Eggs inspired by Reese’s, featuring a creamy peanut butter filling coated in rich dark chocolate. These bite-sized treats are perfect for Easter or any time you’re craving a sweet, nutty dessert with a glossy chocolate shell.
Ingredients
Scale
Peanut Butter Filling
- 2 tablespoon (28g) salted butter, softened
- ¾ cup (180g) regular creamy peanut butter (no-stir kind, not natural peanut butter)
- ½ teaspoon honey (optional, keeps filling soft)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 cup (120g) confectioners’ sugar
Chocolate Coating and Topping
- 7 oz (200g) dark chocolate (couverture chocolate chips recommended)
- Sprinkles or flaky sea salt for topping
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside to keep the peanut butter eggs from sticking after coating.
- Make Peanut Butter Filling: In a medium bowl, whip the softened butter using an electric handheld mixer or stand mixer with paddle attachment for about 1 minute until smooth and creamy. Add the peanut butter, honey, vanilla extract, and salt, mixing for another minute until combined. Gradually add the confectioners’ sugar and mix on low speed for 2 minutes until the mixture is combined but slightly soft and crumbly. Sift the sugar beforehand if lumpy.
- Shape Peanut Butter Eggs: Using a tablespoon or large spoon, portion 1½ tablespoons (about 1 ounce) of the peanut butter mixture. Roll into a ball, then flatten and shape into an oval resembling an egg with one tapered end, about ½ to ¾ inch thick. Place each egg on the prepared baking sheet. If mixture becomes too soft, chill in refrigerator for 15-20 minutes. Freeze the shaped eggs on the tray for 30-60 minutes until fully firm.
- Melt Chocolate: Gently melt the dark chocolate either using a double boiler (heatproof bowl over simmering water) or microwave in 20-second increments, stirring between. Melt to about 75% then remove from heat to allow residual warmth to finish melting, preserving glossy sheen and firm snap.
- Coat Eggs in Chocolate: Remove peanut butter eggs from freezer, working with 5 at a time to keep cold. Submerge each egg in melted chocolate using a fork, turning to coat fully. Lift out, gently tap fork on bowl edge to remove excess chocolate, then slide egg off fork onto lined baking sheet.
- Decorate and Set: Once chocolate coating sets slightly, drizzle leftover melted chocolate over eggs and sprinkle with pastel non-pareils or flaky sea salt as desired. Reheat chocolate gently if needed for drizzling.
- Chill and Serve: Refrigerate coated candies for 30 minutes or until chocolate has completely set. Serve and enjoy your homemade chocolate peanut butter eggs.
Notes
- Use no-stir creamy peanut butter for best texture; natural peanut butter may be too oily.
- If the peanut butter mixture becomes too soft to handle while shaping, refrigerate to firm up.
- Tempering chocolate ensures a glossy finish and a crisp snap; melting gently is key.
- Work in small batches when dipping to keep peanut butter eggs cold and easy to handle.
- Store completed eggs in the refrigerator for up to 1 week.
- Optionally, sift confectioners’ sugar before adding to avoid lumps in filling.
Keywords: Chocolate peanut butter eggs, Reese's copycat, peanut butter candy, homemade chocolate eggs, no-bake peanut butter treats