Home-Made Chocolate Peanut Butter Eggs

Dear Easter Bunny,  

I know what I want for Easter and it’s  these Chocolate Peanut Butter Eggs piled really, really, really high!  

Have you ever had a home-made Chocolate Peanut Butter Egg? 

It’s a Reese’s Peanut butter cup in the shape of an egg!  

These just taste better because they are home-made and even better…because you most likely have everything already in your house – and it only takes 6 ingredients to make these copy-cat Reese’s Peanut Butter Eggs!  WootWoot!

They are quite appropriate for Easter!

Next time your kid says they are bored…here you go! 

They can make, you supervise and then you can devour!  Make them to put in their Easter baskets, parties or does there really have to be a real reason?  We are not even voting on that!  Dumb!

This is the 2nd time I ever made copy-cat Reese’s Peanut Butter Eggs and they turned out pretty good both times. 

I personally think rolling the peanut butter dough out makes the eggs look better, but you might prefer a more rounded one that you can mold with your hands.  I have done them both ways, and using a cookie cutter is easier.

 These are over the top amazing and full of peanut butter and chocolate yumminess!  Want more Easter Eggs incorporated in your Easter Holiday, here’s this M&M® Easter Egg Chocolate Bark and M&M Easter Egg Marshmallow Fudge Brownies that are wayyyy cool!

Happy Easter to all my chicklets and peeps!  Love you all!

Print Recipe

Home-made Chocolate Peanut Butter Eggs

Reese's Peanut Butter Cup copy-cat recipe!  Yum!!!

Prep Time10 mins

Servings: 18

Author: Kim Lange

Ingredients

• 1 cup creamy peanut butter I used Jif
• ¼ cup unsalted butter
• ¼ cup light brown sugar
• 1 3/4 - 2 cups powdered sugar (add more if needed)
• dash salt, optional

Chocolate Shell

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 2 tablespoons vegetable shortening

Instructions

• Line a baking sheet with wax paper and set aside.
• In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
• Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture.  
• 2 Options:  Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs.  If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg.
• Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes.  If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.  
• Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
• Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper.   Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don't go overboard.  Decorate the eggs however you like. Sprinkles are always good!
• Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
• Store in the refrigerator in an airtight container until ready to serve.

Notes

I noticed when I use Jif I need more powdered sugar (2 cups) with Skippy I used 1 3/4 cup powdered sugar.