We are thrilled to have Emily guest post again! We love her and her recipes! These delicious eggs are on my list to make! Thank you Emily!
Hi! This is Emily from is this REALLY my life? Before I share these homemade Reese’s peanut butter eggs, a recipe that is sure to become an Easter tradition in no time, I need to thank Crafting Chicks for giving me another opportunity to guest post on their site. I simply adore every single one of these amazing women.
By the way, don’t you LOVE the new design? Fabulousness in a website!
But let’s get back to the subject at hand: homemade Reese’s peanut butter eggs (i.e., peanut buttery goodness wrapped in a creamy chocolate shell).
Here’s what I learned about these homemade Reese’s peanut butter eggs:
- They are delightful and you can eat a half dozen before the sugar coma kicks in. (I’m talking about the mini size. You can only eat about 3 of the larger ones.)
- Using all-natural peanut butter makes for a bit creamier center so you’ll need to freeze rather than refrigerate them AND possibly refreeze as you dip.
- Semi-sweet chocolate tastes even better than milk chocolate.
- Melted chocolate quickly softens the peanut butter center.
- Melted chocolate is yummy when licked off your fingers.
- Star sprinkles look dumb on homemade peanut butter eggs.
- You’ll need to give a few away; if you don’t, you’ll eat them all.
Homemade Reese’s Peanut Butter Eggs
Recipe adapted from Brown Eyed Baker
- 1 cup all-natural creamy peanut butter
- 1/4 cup unsalted butter
- 1 cup light brown sugar
- 1/4 tsp vanilla extract
- 1 1/4 to 1 1/2 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 T shortening
- Sprinkles (optional; I used gold-colored sugar sprinkles)
- Line a baking sheet with wax or parchment paper and set aside.
- In a medium saucepan combine the peanut butter, butter, and brown sugar. Heat over medium-high heat, stirring constantly until completely melted and mixture just comes to a boil. Remove from heat.
- Add the powdered sugar 1/4 cup at a time, whisking until completely dissolved after each addition. If mixture seems way too runny, add another 1/4 cup of powdered sugar. NOTE: You’ll want to switch to a spatula or spoon after about 3/4 cups or your arm will fall off from whisking.
- Set pan aside and let cool to room temperature.
- Using a medium cookie dough scoop or a heaping tablespoon, scoop peanut butter mixture and shape into eggs. For smaller eggs, use a small cookie dough scoop or heaping teaspoon. NOTE: Depending on the thickness of your peanut butter mixture, you may be able to roll them into a ball in your hand and then finish shaping them on the parchment paper. I scooped the mixture directly onto the paper and formed the egg shapes with my fingers because my mixture was a bit gooey.
- Refrigerate (or freeze) for at least 30 minutes to allow the peanut butter eggs to set.
- Once set, melt the chocolate chips and shortening together in the microwave on half power in 30-second increments, stirring after each until completely melted.
- Using a fork, set a single peanut butter egg in the chocolate and flip it over to completely coat all sides. Remove it from the bowl and gently shake to remove any excess chocolate. Place on the parchment paper and sprinkle with decorations. Repeat with remaining peanut butter eggs.
- Return the chocolate-dipped peanut butter eggs to the refrigerator for at least 30 minutes to set chocolate. Store in refrigerator in an airtight container until ready to serve.
Speaking of the heavenly pairing that is chocolate and peanut butter, these peanut butter bars are amazing…and amazingly easy to make.
Oh, and amazingly easy to inhale.
I must warn you—these peanut butter bars are as tempting as the homemade Reese’s peanut butter eggs. Plan on giving at least half away or you’ll eat the entire pan. Trust me.