Peanut Butter Eggs
Homemade peanut butter eggs with a creamy peanut butter filling coated in smooth chocolate, similar to Reese’s Easter eggs. Simple 6-ingredient recipe that’s easy to make.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chilling)
- Yield: 20 eggs 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (1 stick or 113g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter (not natural style)
- 2½ cups (300g) powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 12 oz (340g) milk or dark chocolate chips
- 2 tablespoons vegetable shortening or neutral oil
Instructions
- Beat softened butter until creamy. Add peanut butter and beat until combined. Mix in powdered sugar, vanilla extract, and salt on low speed until a soft dough forms.
- Line a baking sheet with parchment paper. Scoop 1½ tablespoon portions of dough, roll into balls, then shape into egg forms about ¾-inch thick. Place on sheet and freeze for 20-30 minutes.
- Melt chocolate chips and shortening in microwave in 30-second intervals, stirring until smooth. Dip frozen eggs using a fork, tap off excess, and place back on parchment. Refrigerate until set.
Notes
Use creamy, no-stir peanut butter like Jif or Skippy for best texture. Freeze eggs before dipping to prevent filling from melting into chocolate. Store in fridge for up to 2 weeks.
Nutrition
- Calories: 220
- Sugar: 19g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://www.rapidrecipes.blog/peanut-butter-eggs/