This homemade peanut butter eggs recipe is one that we make every year for Easter. I really should make them more often, just that is when we think about them the most. They are easy to make and would go well with any occasion – we buy Reese’s Peanut Butter Cups all the time so why not eat these more often?
Don’t get me wrong, I do love some Reese’s from time to time (ok maybe more often), but these are homemade with simple ingredients. I know there are more ingredients in the store bought ones, things I cannot even pronounce.
As a Note:
These are a little more dry then some homemade peanut butter eggs recipes, but I prefer them to be. It is closer to the texture of Reese’s. If it is a bit drier then you like, you can add more peanut butter or milk to them.
As much as I prefer Smucker’s Natural Peanut Butter for smoothies and everything else, I don’t use it in the eggs. It is thicker and I am not sure it would turn out the same – tho I think next time I make these I will try it. It is the one natural peanut butter out of the big names that is literally just peanuts and salt.
I use creamy peanut butter for these.
Making this Peanut Butter Eggs Recipe
These take a bit of time but are easy to make. Soften your butter for about an hour or so. I prefer butter here personally as we don’t use any margarine products here, but you can use margarine and it won’t need to be softened.
Cream your butter and peanut butter together in a large bowl with a hand mixer. Add in the powdered sugar and mix with the mixer. This will be pretty dry at this point and it will be a bunch of tiny lumps. Now is when you are going to add milk. You want it to form dough so using the hand mixer, stir the milk in one tablespoon at a time until it forms the dough. Taste it and if it is too dry for you now, add more peanut butter and/or milk. It is pretty flexible.
Now comes the fun part. I use a large freezable plastic container to put them in here. Put wax paper down in the container. Shape the dough into eggs, whatever size peanut butter eggs you would like. I try to keep them somewhat small, but the choice is yours. You can make one huge one but remember you have to dip it in chocolate so that might be a little more challenging 🙂
If you have to do more then one layer in your container, add more wax paper to each layer. Once all the eggs are shaped, place the container in the freezer for at least 1 hour. More time won’t hurt but isn’t necessary. I have put them in the freezer and didn’t get to finish them for over a day later and they are fine.
Coating the Peanut Butter Eggs
I use chocolate chips to coat them. The choice is yours if you rather use baking chocolate, but I prefer the chocolate chips. I get the milk chocolate and the dark chocolate. One year I got the semi sweet and they were good too.
I usually like to use only virgin unrefined coconut oil for things, but in this case it will add the coconut flavor and we prefer to use the refined. Refined will not add any coconut flavor. You may use shortening if you prefer.
In a pan add your coconut oil or shortening and turn the burner to medium low. As the oil or shortening begins to melt, add in the chocolate chips. Let cook for about 20 seconds and then stir constantly until all the chocolate is melted. Remove pan from burner. Roll each one of your eggs into the chocolate to coat and set it on a baking tray that is lined with wax paper. Once they are coated, put the tray in the refrigerator until the chocolate is set.
Your homemade peanut butter eggs are now ready to be eaten – Enjoy! Store in a container in the fridge. These go well with a chocolate hazelnut latte.
Homemade Peanut Butter Eggs
- 18 ounces creamy peanut butter
- 16 ounces confectioners sugar
- 1/4 cup butter softened
- 3 tbsp milk as needed
For the Chocolate coating
- 1 tbsp refined coconut oil or shortening
- 12 ounces chocolate chips
- Using a hand mixer, cream the butter and peanut butter in a large bowl.
- Add in the powder sugar and use the hand mixer to combine. It will be dry and lumpy.
- Using the hand mixer to stir, add in milk one tablespoon at a time until the dough forms.
- Shape into eggs and freeze for at least 1 hour.
Coating the eggs
- Melt coconut oil or shortening in a small pan.
- Add in the chocolate chips and allow to melt for about 20 seconds before stirring constantly. Immediately remove from heat when chocolate is melted.
- Roll the eggs in the melted chocolate until coated.Place on a cookie sheet lined with wax paper to set. Once the eggs are coated, place the cookie sheet in the fridge to allow the chocolate to cool completely.Enjoy! Store in a container in the refrigerator.