Who doesn’t love Reese’s Peanut Butter Eggs at Easter? Now you can make Homemade Reese’s Peanut Butter Eggs at home for your loved ones!
When I was a kid my favorite part of Easter was opening my Easter basket and taking that first bite of my all-time favorite chocolate peanut butter eggs. Of course, you can buy Reese’s Peanut Butter Cups year-round. You can even make homemade peanut butter cups that are seriously just as delicious! But there is something special about the chocolate to peanut butter ratio of these special Homemade Reese’s Peanut Butter Eggs!
HOMEMADE REESE’S PEANUT BUTTER EGGS
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Chocolate Peanut Butter Eggs are maybe the best present the Easter Bunny can leave! This particular peanut butter eggs recipe is by far the closest you can come to the store-bought version. If you consider yourself a Reese’s expert, I dare you to do a blind taste test after you make a batch of these beauties!
HOMEMADE REESE’S PEANUT BUTTER EGG INGREDIENTS
Graham Cracker Crumbs- I buy my graham cracker crumbs in a box, but you can always use full graham crackers throw them into a food processor. I fully support cutting out this extra step if you can though!
Cream Peanut Butter- Most people tend to gravitate towards a favorite brand of peanut butter so use whichever one you love! Be sure to avoid chunky varieties if you want the true Reese’s Peanut Butter Easter Egg effect!
Chocolate Almond Bark- This sweet confection is different from your typical milk chocolate. This is actually cocoa infused candy coating, not to be confused with chocolate with almond pieces in it! You will usually find it sold in blocks or round meltable discs in the baking supply section of your local store.
HOW TO MAKE PEANUT BUTTER EGGS
Not only is this recipe easy to make, but you get a lot more bang for your buck!
- First, in a medium bowl, combine the butter, graham cracker crumbs, powdered sugar, and creamy peanut butter. Mix these ingredients together until they are evenly combined.
- Put the peanut butter mixture in the refrigerator for 1 hour to harden. It is easier to form the egg shapes if the mixture is firm.
- While you wait, line a baking sheet with parchment paper and set it aside.
- Once your peanut butter mixture has hardened, spoon out 2 tablespoons and form it into an egg shape. Place your peanut butter eggs on the baking sheet.
- Next, place the baking sheet in the freezer for 30 minutes to allow the eggs to fully harden. If they are too soft, they will lose their shape when you dip them in the chocolate coating.
- When the eggs are hardened, melt the chocolate almond bark and vegetable shortening in a medium bowl.
- Finally, dip each peanut butter egg into the melted chocolate and place them on the parchment paper to set.
IS THE PEANUT BUTTER IN REESE’S EGGS DIFFERENT?
The peanut butter found in all Reese’s varieties is actually the exact same. But wait- why are Reese’s Eggs so much better than the average peanut butter cup? The answer actually lies in the chocolate to peanut butter ratio!
Seasonal Reese’s offerings such as the Reese’s Peanut Butter Easter Egg and Valentine’s Heart offer the most peanut butter per serving size of any other variety. And who can say no to peanut butter covered in chocolate?!
You can also keep things SUPER Reese’s copycat and use Reese’s peanut butter in the filling. I’d put it up against Jif any day.
TRY THESE OTHER CHOCOLATE AND PEANUT BUTTER RECIPES!
- Reese’s Pieces Peanut Butter Egg Brown Sugar Bars
- Reeses’s Peanut Butter Cup Smores Bars
- Double Chocolate Peanut Butter Bars
- No Bake Peanut Butter Icebox Cake
- Frosted Peanut Butter Brownies
- More DESSERT recipes…
TOOLS USED TO MAKE HOMEMADE REESE’S PEANUT BUTTER EGGS
Stand Mixer: Though this mixer is not required for this recipe, it sure does make it easier if you happen to have one!
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.
Baking Sheet: A nice big baking sheet is a must have! This half pan sheet is large than a regular cookie sheet and works great for peanut butter eggs!
*This post originally posted on 04/05/2014.
- 1 cup unsalted butter melted
- 2 1/4 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cup creamy peanut butter
- 12 ounces chocolate almond bark
- 1 tablespoon vegetable shortening
- In a medium bowl combine the butter, graham cracker crumbs, powdered sugar, and peanut butter.
- Refrigerate the mixture for 1 hour.
- Once the mixture has hardened, scoop 2 tablespoons of the mixture and form it into an egg shape. Place on a parchment-lined baking sheet and repeat with the remaining mixture.
- Place eggs in the freezer for 30 minutes.
- After peanut butter eggs have hardened, melt almond bark and vegetable shortening in a medium bowl in the microwave.
- Dip peanut butter eggs into the melted chocolate using a fork and coat completely. Let any excess chocolate drip off and then set the dipped eggs back onto the parchment paper.
- Allow chocolate to harden and enjoy!