I’m a huge fan of Reese’s. I don’t think there’s anything they make which I don’t like. Well, besides the inside out peanut butter cups. And the white chocolate peanut butter cups. Seriously, what were they thinking? Well, we all make bad decisions.
Anyway, any true Reese’s fan can tell you that the holiday edition items are the crème de la crème. Whether it’s the trees, eggs, or hearts, the peanut butter-to-chocolate ratio is so much more perfect.
Why make regular peanut butter cups when you can make delicious(and festive!) eggs? You wouldn’t. These were just as easy to make as regular cups, and I think I liked them more. I used peanut butter that was just peanuts and salt, but no-stir peanut butter should work as well. You could even use white chocolate instead of the semi-sweet chocolate, but I will judge you slightly(Just kidding… sort of).
Homemade Reese’s Peanut Butter Eggs
Prep time: 30 minutes
Cook time: 0 minutes
Ingredients(Makes about 7 eggs):
- 1/2 cup peanut butter
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 4oz semi-sweet chocolate
Method:
- Melt the butter and mix in the peanut butter and powdered sugar until there are no clumps(If you’re using no-stir peanut butter, you might want to melt that, too, so it’s easier to mix together).
- Refrigerate the peanut butter mixture until it’s mostly solid.
- While the peanut butter is chilling, melt the chocolate until smooth and silky. Let the chocolate sit at room temperature for 10 minutes once melted to cool slightly, but keep it hot enough so that it doesn’t reharden.
- To shape the eggs, take about an ounce of chilled peanut butter dough and roll it in your palm into a log. Then press down slightly on both sides to flatten. If the dough gets too soft during this process, stick it back in the refrigerator or freezer for 10 minutes to make sure that it’s solid before touching the melted chocolate.
- Drop the egg into the melted chocolate. Flip it using a spoon or a fork and spread the chocolate around the sides. Move the chocolate-covered egg onto a piece of parchment paper.
- Repeat with all of the peanut butter and chocolate.
- Refrigerate the eggs until the chocolate coating has hardened. Keep chilled for up to 2 weeks.
Just take my advice and double the recipe. 7 will hardly last a day.
Nice! I loved these as a kid. I bet they’re actually really good a bit chilled. Love that you didn’t coat them in milk chocolate, they’re “more adult” this way.
Bite your tongue! The white chocolate cups are delicious!
i’d quadruple it actually. for myself.
Some of my fondest Easter memories revolve around these and Starbursts jelly beans (only the best jelly beans, ever). Best part of Easter. Great recipe 😀
I may or may not have bought three of these eggs last night 😉
While white “chocolate” is my favorite kind, it really doesn’t go well with peanut butter. The white chocolate cups were just…odd.
The peanut butter to chocolate ratio is totally on point, I agree. I need fun shapes year round!
I’m with xtina, I’d quadruple this.
and never with white chocolate.
Yum! I always loved these as a kid, I can’t wait to make some of my own!
I have to admit… I was a fan of the inside-out pb cups. I’m with you on the white chocolate, though.
Love this! I will definitely be making some of these to put in my Easter basket this year 🙂
I remember, during my first semester at UVA, fanatically tracking down and trying all of the Reese’s creations available. I have very fond memories of eating the King Size banana-flavoured Elvis one on a train to San Francisco. Kinda gross, but hilariously awesome.
Perhaps you could try recreating that one for me? I’m far too lazy at present. 😛
Never tried making these at home but looking at yours I feel I should give it a shot.
I’m with you on these- I’m not sure people realize how easy it is too make these at home! So, so good and so difficult to share. Another thing I’ve made: oreos topped with peanut butter and then dipped in chocolate. Iiiiinsane.
I wonder if you could make them thicker like the mass produced ones? These must be more chocolaty in comparison.
I too love Reese’s, the original recipe that is. If you look on the packages of a lot (not all) of the latest Reese’s products, the ingredient list has nearly doubled and uses a lot of ingredients that were not originally in it. They don’t taste the same to me because the recipe is different. Very sad!
I look forward to making these in the near future!
[…] don’t really look like Reese’s but the chocolate:pb ratio is way better) Recipe found here – I doubled it to make about 14 Reese’s and didn’t make them into eggs; the same […]
Reeses PB eggs were always my favorite easter candy! I would love to make my own, I am sure they are even better!
God bless you, sir!
These are my favorite candies ever, and I’m so excited to make them 🙂
Holy Batman Evan!!! Those reese’s eggs are my fav! 😀
My boyfriend would shove small children out of the way if these were in my kitchen. Thank you! I just may have to whip him up a batch and booby trap the kitchen 😀
[…] can rival my love of chocolate and peanut butter, it’s peppermint patties. As soon as I made my egg-shaped Reese’s cups, I wondered why no one ever does the same with peppermint […]
Hi I am am also a huge fan of Reese’s Eggs, Trees, Hearts, Bunnies, Snowmen and all of their Seasonal Products. I actually just bought a few boxes of the King Size Eggs and Big Reaster Bunnies. I like your Recipe, but I think a few things are missing. Reese’s Peanut Butter has a certain Salty taste to it. I think if your using Butter to use a Salted Butter and maybe add a pinch of Salt to this Recipe, 1/8th of a Teaspoon maybe? Also Semi Sweet Chocolate Chips will not give you the Milk Chocolate you need, why not add a little Milk or Cream into the Melted Chocolate first? To be honest I would also buy Hershey’s plain Milk Chocolate, I think you can even buy the Chips in the Baking Isle and use that instead the way it is and do not add anything to it. Also why not use Reese’s Peanut Butter in the Jar? You can also buy the Reese’s Crunchy Peanut Butter in the Jar and use that. Just also remember you need that Salt factor in the Peanut Butter so I would add some to your formula, not a whole lot just a little to get that nice contrast. Salt in sweets does help a lot to get that nice contrast that Reese’s has.
[…] craving candy. Then again, what else is new? My sweet tooth rages on. I did try out this recipe for peanut butter cups so that I’m at least making my own candy. That way I feel better about the […]
Wow! definitely going to make these up, especially since I can do them dairy free, my son is allergic to milk. I’d like to show my support for the white chocolate Reese. I only had it in egg form and it was delicious! Also, I love John’s salt analysis. So specific. fantastic!
[…] tissues used. Feeling disgusting. I took my time getting up, and eventually did some prep-work for this recipe for chocolate peanut butter eggs . The filling Then, I ate a leisurely breakfast (oatmeal) […]
[…] don’t really look like Reese’s but the chocolate:pb ratio is way better) Recipe found here – I doubled it to make about 14 Reese’s and didn’t make them into eggs; the same […]