Description
Homemade Reese’s Peanut Butter Eggs offer a delightful twist on classic Easter treats. Creamy peanut butter filling wrapped in rich chocolate creates an irresistible indulgence that delights chocolate and peanut butter enthusiasts looking for a sweet, nostalgic experience.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) smooth peanut butter
- ½ cup (113 grams) unsalted butter
- 3 cups (360 grams) powdered sugar
Binding and Flavoring Ingredients:
- 5–6 tablespoons (75–90 ml) milk
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Coating and Decoration:
- 350 grams (12.3 ounces) dark chocolate
- 3 teaspoons (15 ml) canola oil
- 100 grams (3.5 ounces) white chocolate (optional)
- Food coloring
Instructions
- In a spacious mixing bowl, gently melt peanut butter and butter in the microwave until almost completely liquefied. Blend thoroughly using an electric mixer until perfectly incorporated.
- Incorporate vanilla extract and salt, mixing until a smooth consistency is achieved.
- Gradually introduce powdered sugar while using an electric mixer. The mixture will initially appear crumbly and slightly dry.
- Carefully add milk, adjusting the quantity to create a soft, pliable peanut butter dough. The texture should be slightly loose, as it will firm up when cooled.
- Transfer the mixture into a 9 x 13 inches (23 x 33 centimeters) pan lined with parchment paper. Smooth the surface evenly and refrigerate for 30-60 minutes until thoroughly chilled.
- Extract the peanut butter filling from the pan, removing the parchment paper carefully. Utilize an egg-shaped cookie cutter to create precise egg shapes.
- Arrange the egg-shaped portions on a parchment-lined baking sheet. Rework any remaining filling by rolling and pressing into the cookie cutter to maximize usage.
- Place the baking sheet in the freezer for 30-60 minutes, ensuring the eggs become completely firm.
- Create a double boiler by placing 1 inch (2.5 centimeters) of water in a small pot. Heat to a gentle simmer over medium-high temperature.
- Select a glass bowl that fits securely over the pot without touching the water. Combine chocolate and vegetable oil in the bowl, positioning it above the simmering water.
- Stir the chocolate mixture frequently until completely melted and achieving a smooth, glossy texture.
- Using a fork, carefully dip each frozen egg into the melted chocolate, allowing excess to drip off by tapping the fork’s edge against the bowl.
- Repeat the melting process with white chocolate, omitting the oil. Add food coloring if desired.
- Transfer the white chocolate to a zip-top sandwich bag, snipping a small corner to create a makeshift piping bag.
- Drizzle the colored white chocolate over the chocolate-coated eggs for decorative effect.
- Store the completed Reese’s Peanut Butter Eggs in the refrigerator or freezer until ready to serve.
Notes
- Chill the peanut butter filling thoroughly to ensure clean, crisp egg shapes when cutting.
- Work quickly when coating eggs in chocolate to prevent melting and maintain a smooth, even chocolate layer.
- Use a fork for dipping eggs to allow excess chocolate to drip off, creating a thin, professional-looking coating.
- Freezing the eggs before dipping helps them hold their shape and prevents crumbling during chocolate coating.
- White chocolate drizzle adds a decorative touch and can be customized with food coloring for festive variations.
- Store in an airtight container in the refrigerator for up to a week to maintain freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Melting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg