Description
These Peanut Butter Eggs are a delicious homemade copycat of the classic Reese’s candy, featuring a creamy peanut butter and cream cheese filling coated in smooth milk and white chocolate. Perfect for Easter or any peanut butter lover’s treat, these no-bake confections are easy to prepare and sure to delight.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 18 ounce jar creamy peanut butter
- 2 pounds powdered sugar
Chocolate Coating
- 1 pound melting chocolate (or chocolate almond bark)
- 1 pound white melting chocolate (or white almond bark)
Optional
- Easter sprinkles
Instructions
- Prepare the Peanut Butter Mixture: In a large bowl, using an electric or stand mixer, beat the softened cream cheese and butter together until smooth and creamy. Add the creamy peanut butter and mix until fully combined with the cream cheese mixture.
- Add the Sugar and Shape Eggs: Gradually beat in the powdered sugar until well incorporated and a firm dough forms. Using a 1 ½ tablespoon scoop, portion the mixture into balls, then shape each into an egg form. Place the shaped eggs on a baking sheet lined with wax or parchment paper. Freeze for about 30 minutes to firm up.
- Melt the Chocolates: In two separate microwave-safe bowls, melt the milk chocolate and white chocolate individually. Heat in 30 second increments, stirring in between, until each is smooth and fully melted without burning.
- Dip the Eggs in Chocolate: Using two forks, carefully dip each peanut butter egg into the melted chocolate, coating it evenly. Gently shake off excess chocolate and place back on the lined baking sheet. If desired, immediately decorate with Easter sprinkles while the chocolate is still wet.
- Let Harden and Serve: Allow the chocolate-coated eggs to sit at room temperature or in the refrigerator until the chocolate sets and hardens completely. Once firm, serve and enjoy your homemade peanut butter eggs!
Notes
- For best results, use room temperature cream cheese and butter to ensure a smooth filling.
- Freezing the shaped eggs before dipping makes them easier to handle and helps the chocolate set faster.
- If you don’t have melting chocolate, chocolate chips can be used but may require adding a small amount of oil or shortening for smooth dipping.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.
