Peanut Butter Eggs

These homemade peanut butter eggs are a copycat recipe that taste even better than the Reese's eggs you buy at the store!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 2

Chill Time 1

Total Time 12

Servings

Calories 575kcal

Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
Line an 8" or 9" square pan with foil. Coat the foil with cooking spray.
Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle and remaining chocolate over the top of the eggs using a small spoon or piping bag.
Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.

You want a dough that's not too crumbly, yet not too sticky. Feel free to add a little more liquid or powdered sugar to get to the right consistency.

I recommend using a fork to dip your eggs in the chocolate, this way the excess chocolate can run off the tines of the fork.

If you don't want to use chocolate chips and shortening, you can use chocolate candy melts or chocolate melting wafers instead.

Line a sheet pan or baking sheet with parchment paper or waxed paper. This will prevent the chocolate covered eggs from sticking and also makes clean up easier.