Peanut Butter Eggs Recipe

Copycat peanut butter eggs taste better than store-bought Reese's!  

– 3 cups powdered sugar – 1 1/2 cups creamy peanut butter – 1/4 cup butter melted – 3 cups chocolate chips semi sweet, milk chocolate or white chocolate – 1 tablespoon shortening – cooking spray


Stir peanut butter, butter, powdered sugar, and 2 tablespoons water in a bowl.   


Step 1

Low-speed beating makes dough. Add 1 teaspoon of water at a time to crumbly dough until desired consistency.  

Step 2

Foil a 9" or 8" square pan. Spray-on cooking foil. Refrigerate the pan for 30 minutes after pressing the peanut butter mixture evenly.  

Step 3

Use foil to remove the peanut butter mixture from the pan and cut egg shapes with a cookie cutter. On parchment-lined baking pans, freeze eggs for 30 minutes.  

Step 4

Mix shortening and chocolate chips in a microwave-safe bowl. Microwave chocolate 30 seconds. Gently stir.  

Step 5

Remove eggs from freezer and dip in chocolate. Tap bowls to remove extra chocolate.  

Step 6

Return dipped eggs to parchment. Recoat all eggs. Use a little spoon or piping bag to drizzle remaining chocolate over eggs.  

Step 7

Once hard, serve chocolate. Eggs last 5 days sealed.  

Step 8

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