Description
These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese’s eggs you buy at the store.
Ingredients
Scale
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter (melted)
- 3 cups chocolate chips (semi sweet, milk chocolate or white chocolate)
- 1 tablespoon shortening
- cooking spray
Instructions
- Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
- Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
- Line an 8″ or 9″ square pan with foil. Coat the foil with cooking spray.
- Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
- Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
- Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
- Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
- Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
- Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle any remaining chocolate over the top of the eggs using a small spoon or piping bag.
- Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.
Notes
- Store in an airtight container for up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 575
- Sugar: 50 g
- Sodium: 130 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Peanut Butter Eggs