Description
These Chocolate Peanut Butter Eggs are a homemade Reese’s copycat treat featuring a creamy, buttery peanut butter filling coated in rich dark chocolate. Perfectly shaped like eggs and topped with sprinkles or flaky sea salt, they make an irresistible sweet snack or gift for chocolate and peanut butter lovers.
Ingredients
Scale
Peanut Butter Filling
- 2 tablespoon (28g) salted butter, softened
- ¾ cup (180g) regular creamy peanut butter (no-stir kind, not natural)
- ½ teaspoon honey (optional)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 cup (120g) confectioners’ sugar
Chocolate Coating
- 7 oz (200g) dark chocolate (couverture chocolate chips recommended)
- Sprinkles or flaky sea salt for topping
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside to use for the peanut butter eggs.
- Make Peanut Butter Filling: In a medium bowl, whip softened butter with an electric mixer for 1 minute until creamy. Add peanut butter, honey, vanilla, and salt; mix until combined, about 1 minute. Add confectioners’ sugar and mix on low speed for 2 minutes until combined. The mixture will be soft and slightly crumbly.
- Shape the Eggs: Using a tablespoon or large spoon, portion out about 1½ tablespoons (1 oz) of peanut butter mixture. Roll into balls, then flatten and shape into egg-like ovals about ½ to ¾ inch thick. Place on lined baking sheet. If mixture becomes too soft, chill in refrigerator for 15-20 minutes. Freeze the shaped eggs for 30-60 minutes until firm and fully chilled.
- Melt the Chocolate: Gently melt the dark chocolate using a double boiler or microwave in 20-second increments, stirring continuously. Aim for incomplete tempering by melting 75% fully, then stirring off heat to melt remaining chocolate to maintain a glossy finish and firm snap.
- Coat Peanut Butter Eggs: Working with 5 eggs at a time to keep them cold, submerge each egg completely in melted chocolate using a fork. Lift out, tap off excess chocolate, and place back on the lined baking sheet. Use another fork to slide eggs off the dipping fork smoothly.
- Decorate and Set: Once the chocolate coating sets slightly, drizzle leftover chocolate over the eggs and sprinkle with pastel non-pareils or flaky sea salt as desired.
- Chill to Set: Refrigerate the coated candies for at least 30 minutes until the chocolate is fully set before serving. Enjoy your homemade chocolate peanut butter eggs!
Notes
- Use regular creamy peanut butter (no-stir) for best texture; natural peanut butter may be too oily or loose.
- Chilling the peanut butter mixture helps in shaping and dipping with ease.
- Melting chocolate gently ensures a shiny, firm coating without blooming or graininess.
- Work in small batches when dipping to keep eggs firm and prevent melting.
- Sprinkles or flaky sea salt add texture and decorative appeal but are optional.
- Store finished candy in the refrigerator for up to 1 week for best freshness.
Keywords: chocolate peanut butter eggs, Reese's copycat, peanut butter candy, homemade chocolate eggs, no bake peanut butter treat, Easter candy