These delicious homemade Reese’s Peanut Butter eggs are so much better than store-bought. And they are just the right size for the Easter bunny to nibble.
homemade chocolate peanut butter eggs
Ohmygosh these homemade chocolate peanut butter eggs are so good. My all-time favorite candy is Reese’s Peanut Butter Cups. And of course, at Easter time, Reese’s Peanut Butter Eggs.
I’ve been making this homemade version of peanut butter cups for so many years, there was a time when I was just expected to bring them with me to every event.
If chocolate peanut butter is your thing, check out this awesome, easy recipe for chocolate peanut butter fudge!
history of Reese’s Peanut Butter Cups
The Reese’s Peanut Butter Cup was invented by candy-maker H. B. Reese in Pennsylvania in the 1920s. While working at a Hershey dairy farm, he reasoned that if Hershey could make so much selling candy, so could he.
When he earned enough to buy the ingredients, he began making candy in his basement. He eventually bought a factory in 1926. He introduced the peanut butter cups in 1928 and it became his most popular candy. He always had a good relationship with nearby Hershey, and in 1963, the company was sold to Hershey.
So, thank you, Mr. Reese, for your genius combination of chocolate and peanut butter. They came in handy when I made these lamb cupcakes for Easter, too.
how much chocolate to melt
If you use the same mini Easter egg mold and you only buy one, you’ll need to do the eggs four times.
For each round of eggs, melt ¾ cup chocolate.
To coat the bottom of the mold will take ½ cup (to do this, I used a decorating bag to pipe the chocolate and then a spoon to coat the mold, but the decorating bag is optional). And to cover the eggs takes another ¼ cup.
making eggs without the mold
If you don’t have the Easter egg mold, or if you lose patience with waiting for the batches to harden, skip the mold altogether! Just form the dough into balls or your own eggs by hand.
Then, melt all the chocolate at once and dip the entire ball or egg into the chocolate, remove with a fork and rest on a baking tray lined with wax paper.
Your yield may be less and you may not use all the chocolate with larger balls or eggs, so just keep that in mind.
Whichever way you make them, homemade peanut butter eggs are just as addictive as the store-bought version. And they are available all year long.
- 1/2 cup Butter, 1 stick, softened
- 1 1/2 cups Confectioners Sugar
- 1/2 cup Peanut Butter
- 1/2 cup Graham Cracker Crumbs
- 1/2 teaspoon Pure Vanilla Extract
- 3 cups Semisweet Chocolate Chips, or milk chocolate chips
- Combine all of the ingredients except for the chocolate chips in the bowl of a standing mixer or in a large bowl. Mix until well blended with the flat beater of the standing mixer or with your hands. The mixture will feel dry until all the ingredients are fully incorporated. Set aside.
- If using a silicone egg mold, melt 3/4 cup of chocolate chips at a time. With a small spoon, pour a dollop of chocolate in each cavity. Brush the chocolate with the back of the spoon to coat the entire inside of each cavity. Freeze for 15 minutes to set.
- Pack some peanut butter mixture in each cavity. Spread the remaining melted chocolate over the peanut butter mixture in each cavity. Freeze or refrigerate until fully set and remove from the molds.
- Repeat with the remaining mixture and chocolate.
Amount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 108mgCarbohydrates: 41gFiber: 3gSugar: 35gProtein: 4g
This post for homemade chocolate peanut butter eggs also appears on Food Fanatic.