Homemade Reese’s Peanut Butter Eggs Recipe
Introduction
These Homemade Reese’s Peanut Butter Eggs are a delightful treat that combines creamy peanut butter filling with a rich chocolate coating. Perfect for Easter or any time you crave a sweet and salty snack, they’re simple to make and sure to impress.
Ingredients
- ⅔ cup smooth peanut butter
- ½ cup powdered sugar (plus more for rolling)
- ¼ cup graham cracker crumbs
- ⅛ teaspoon vanilla extract
- 1 pinch of salt
- 1 12-ounce bag chocolate chips (milk or semisweet)
Instructions
- Step 1: Process the graham crackers in a food processor until they become very fine crumbs.
- Step 2: In a large bowl, mix peanut butter, powdered sugar, graham cracker crumbs, vanilla, and salt until well combined. Refrigerate the mixture for 30 minutes to firm up.
- Step 3: Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll out the peanut butter dough to about ½-inch thickness.
- Step 4: Use a 2-inch egg-shaped cookie cutter to cut out egg shapes. If you don’t have a cutter, carefully cut shapes with a knife. Place the shaped eggs on a wax paper-lined plate or tray and freeze for 1-2 hours.
- Step 5: Melt the chocolate chips in a microwave-safe bowl for 2 minutes, stirring every 30 seconds until smooth.
- Step 6: Dip one frozen peanut butter egg into the melted chocolate using a fork, coating the back and sides. Spoon extra chocolate over the top to fully cover it, and smooth with the back of the fork. Lift out carefully, scraping excess chocolate off on the bowl edge.
- Step 7: Place the coated eggs on wax paper to harden. Repeat with the remaining eggs, reheating the chocolate halfway through if needed for smoothness.
- Step 8: Allow eggs to set completely for a few hours, or refrigerate to speed this process. Once hardened, the eggs are ready to enjoy!
Tips & Variations
- For a crunchier texture, try adding chopped peanuts to the peanut butter mixture.
- Use dark chocolate chips instead of milk or semisweet for a richer flavor.
- Dust the cutting board and rolling pin well with powdered sugar to prevent sticking.
- If you don’t have a cookie cutter, a small knife and a steady hand work perfectly to shape the eggs.
Storage
Store the peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep them in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator for about 30 minutes. Avoid storing at room temperature to prevent melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, you can substitute crunchy peanut butter for a bit of extra texture in the filling. Just be sure it’s well mixed with the other ingredients.
What if I don’t have graham crackers?
You can replace graham crackers with digestive biscuits or vanilla wafers, processed into fine crumbs. This will keep the texture and add a slightly different flavor.
PrintHomemade Reese’s Peanut Butter Eggs Recipe
Delight in these Homemade Reese’s Peanut Butter Eggs, a perfect blend of creamy peanut butter filling coated in rich melted chocolate. This no-bake treat combines smooth peanut butter, powdered sugar, and graham cracker crumbs to create a classic, nostalgic candy that’s easy to make and impossible to resist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: About 15–20 peanut butter eggs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Peanut Butter Filling
- ⅔ cup smooth peanut butter
- ½ cup powdered sugar (plus more for rolling)
- ¼ cup graham cracker crumbs
- ⅛ teaspoon vanilla extract
- 1 pinch of salt
Chocolate Coating
- 1 12-ounce bag milk or semisweet chocolate chips
Instructions
- Process crumbs: Process the graham crackers in a food processor until they become very fine crumbs, creating a perfect texture to mix into the peanut butter filling.
- Make filling: In a large bowl, thoroughly mix together smooth peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and a pinch of salt until well combined. Refrigerate the dough for 30 minutes to firm up.
- Roll and cut: Lightly dust a clean cutting board with 1-2 tablespoons of powdered sugar to prevent sticking. Roll out the chilled dough to a thickness of about ½ inch. Using a 2-inch egg-shaped cookie cutter or a knife, cut the dough into egg shapes. Place the cut shapes onto a wax paper-lined plate or tray and freeze for 1-2 hours until firm.
- Coat with chocolate: Place chocolate chips in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each, for a total of 2 minutes until smooth. Using a fork, dip one frozen peanut butter egg into the melted chocolate, pressing down slightly to coat the back. Spoon additional chocolate on top to fully cover the egg, smoothing with the back of the fork. Lift the coated egg out and scrape off excess chocolate on the bowl edge.
- Let chocolate harden: Place the chocolate-covered eggs onto wax paper to allow the coating to firm up. Repeat the dipping process with remaining eggs, reheating chocolate halfway through to maintain smoothness. You will have about one-third to half of the chocolate remaining.
- Serve: Let the eggs sit at room temperature for a few hours or until the chocolate is completely hardened. To speed up this process, refrigerate the coated eggs. Enjoy your homemade peanut butter eggs once set!
Notes
- Use smooth peanut butter for the creamiest filling texture.
- Powdered sugar both sweetens and helps the peanut butter mixture firm up.
- Freezing the eggs before dipping makes coating easier and prevents melting.
- Milk or semisweet chocolate chips can be used depending on desired sweetness.
- Reheat the chocolate carefully to avoid burning and ensure smooth dipping.
- Store finished eggs in an airtight container in the refrigerator for up to 2 weeks.
Keywords: peanut butter eggs, homemade Reese’s eggs, peanut butter candy, no-bake peanut butter dessert, chocolate coated peanut butter eggs, Easter treats
