Breakfast & Brunchbiggerbolderbaking5.0
Peanut Butter Eggs (Reese's Eggs)
My Homemade Peanut Butter Eggs are easy, no-bake Easter treats with creamy peanut butter centers and rich chocolate—better than store-bought.
👥 16 Servings⏱️ Prep & Cook: 2h 55m⏳ Prep: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
📝 Preparation Steps
1
To Make the Peanut Butter Egg Filling
2
Line two small trays with parchment paper and set aside.
3
In a medium bowl, stir together the peanut butter, maple syrup, almond flour and salt until fully combined.
(8 oz/225 g) salted smooth peanut butter1 cupalmond flour4 tablespoons(12 oz/340 g) chopped milk chocolate2 cups
4
Let rest for ⏱️ 10 minutes to allow the mixture to thicken.
5
Divide into 16 portions (about 1 ½ tablespoons each), shape into eggs, and flatten slightly.
6
Place on one tray and freeze for ⏱️ 1 hour, until firm.
7
To Make the Chocolate Coating
8
In a microwave-safe bowl, combine the milk chocolate and vegetable oil.
(8 oz/225 g) salted smooth peanut butter1 cup(12 oz/340 g) chopped milk chocolate2 cupsvegetable oil1 teaspoon
9
Microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt over a double boiler.
10
To Coat the Peanut Butter Eggs
11
Working in small batches and keeping the rest frozen, dip each egg in the melted chocolate and lift out with a fork.
12
Tap the fork gently on the edge of the bowl to remove excess chocolate, then place the coated egg on your other prepared tray.
13
Repeat with the remaining eggs.
14
Refrigerate for about ⏱️ 30 minutes, until the chocolate has set.
15
To Decorate the Peanut Butter Eggs
16
Melt the Candy Melts of your choice according to the package directions and fill piping bags fitted with small round tips. (You can also just use any leftover chocolate from coating the eggs.)
17
Pipe your desired decorations and add sprinkles while the melts are still wet.
18
Refrigerate until the decorations are set, about ⏱️ 30 minutes.
19
Enjoy chilled with a glass of milk. Store leftovers for up to 2 weeks in an airtight container in the refrigerator, placing parchment paper between the layers if stacking the eggs.
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