Reese’s egg is one of my absolute favorite holiday candies. There’s just something about the holiday versions of Reese’s that make them irresistible. Maybe it’s slightly different proportions of peanut butter and chocolate. Perhaps it’s a hint of nostalgia. Regardless of the cause, they are always a must-have treat around here. This homemade peanut butter and chocolate Easter egg recipe is a great way to personalize the recipe to make them even better!
Disclaimer: This post may contain affiliate links. For more on our use of affiliate links and our privacy policy please visit our disclaimer page.
This is one of my favorite recipes to do with kids. You can use any color candy melts to add the chocolate coating to the peanut butter eggs. Any kind of spring sprinkles works well on this homemade Easter candy treat too! There are almost unlimited ways that you can personalize this recipe to make your own unique candy creations.
Jump to RecipeHow to Make Homemade Peanut Butter Chocolate Easter Eggs
If you’ve been following my recipes for a while you may have noticed that I’m big on using natural peanut butter in my recipes. This is especially important when using peanut butter to make candy like these homemade peanut butter chocolate Easter eggs.
Natural peanut butter is an important choice because it helps to remove excess sugar, hydrogenated oil, and preservatives from the final product.
1/4 C unsalted butter, softened
2 C powdered sugar
1/4 tsp vanilla extract ( I prefer to use this one for baking )
white chocolate candy melts
Sprinkles or other color candy melts for decoration
Combine the peanut butter and butter in the bowl of a stand mixer on medium speed until it reaches a smooth consistency.
Add the vanilla extract to the mixture and blend another 30 seconds to combine.
Add the powdered sugar to the bowl of the stand mixer 1/4 C at a time, blending fully between every 1/4 C. You want the peanut butter texture to still have a slightly crumbly texture.
Roll the peanut butter mixture out to about a 1/2 inch thickness ( A pastry mat can be used to determine how to roll it to 1/2 inch thickness ). Use an egg-shaped cookie cutter to cut eggs from the rolled out peanut butter mixture.
Place the eggs on a parchment paper-lined baking sheet and let them chill in the fridge for about 3o minutes.
While you are letting the eggs chill you can begin melting your candy melts to cover the peanut butter. You want to microwave the candy melts in 30-second intervals, being sure to stir fully between each trip in the microwave. If you find that your chocolate is not thin enough to pour you can add about 1 to 2 tablespoons of vegetable oil to it to thin it out. ( Just be sure to do a little bit at a time. )
Transfer the chilled peanut butter eggs to a cooling rack placed over a baking sheet and pour the melted chocolate over the peanut butter eggs. Add any sprinkles you are using and let the chocolate set up completely ( about 30 minutes ).
How to Store Homemade Peanut Butter Chocolate Easter Eggs
This recipe does best stored in the fridge in an airtight container. You can store them on the counter but the texture and consistency of the chocolate will do better in the fridge. They should last for about a week in the fridge or on the counter.
If you would like for this recipe to last a little longer you can freeze it for about a month or two.
Homemade White Chocolate Peanut Butter Easter Eggs
Ingredients
- 1 C natural peanut butter
- ¼ C unsalted butter softened
- 2 C powdered sugar
- ¼ tsp vanilla extract
- white chocolate candy melts
Instructions
- Combine the peanut butter and butter in the bowl of a stand mixer on medium speed until it reaches a smooth consistency.
- Add vanilla and blend another 30 seconds to combine.
- Add the powdered sugar to the bowl of the stand mixer ¼ C at a time, blending between each scoop. Be sure not to over blend here though, you want a crumbly texture.
- Roll the peanut butter mixture out to about 1½ inch thickness on a powdered sugar covered surface. Use an egg-shaped cookie cutter to cut out each egg from the peanut butter. You should get about 12 eggs.
- Place the eggs on a parchment paper-lined baking sheet and place the baking sheet in the refrigerator to chill while you are melting the chocolate ( or about 30 minutes)
- Melt the white chocolate candy melts in the microwave in 30-second intervals. Be sure to stir the chocolate between each round in the microwave to make sure that you don't overcook it.
- Pour the white chocolate over the peanut butter eggs and use a spatula to make sure the chocolate covers all of each egg. Place the baking sheet back into the refrigerator to allow the chocolate to set up.
- You can stop at this point or add stripes, dots, or other decorations using other colors of candy melts, sprinkles, or other toppers.
