Looking for a simple no-bake dessert or gift for Easter? These Homemade Chocolate Peanut Butter Eggs are a Reese’s copycat, no-bake dessert. No one can resist these Easter eggs! Who knew DIY candy was so easy to make at home?
DIY Candy Easter Eggs all year long!
These decadent Homemade Chocolate Peanut Butter Eggs are the perfect Easter eggs for gifting. Since they’re so simple to make in any shape or form, you can whip a batch of these Reese’s copycats together and enjoy them any day of the year.
A no-bake dessert they’ll love!
A rich, milky chocolate coating surrounds a creamy peanut butter center to create these magical treats. Sprinkles add a burst of color and a little bit of candy crunch as a fun touch.
This classic flavor combination is a sure-fire hit if you need to whip up a quick dessert for a party. You can get creative throughout the year with different cookie cutters to suit the occasion, or just make the traditional chocolate peanut butter cups for snacking and gift giving. Not a fan of milk chocolate? You can make white chocolate peanut butter eggs too!
Ingredients
- 2 cups confectioners sugar
- 1 cup creamy peanut butter (crunchy will work if you prefer)
- ¼ cup no salt butter, melted
- 2 tbsp chocolate milk
- 1-12 oz bag semi-sweet chocolate chips
- 1 tbsp shortening
- Sprinkles for decoration, optional
Instructions
- Combine peanut butter, butter, and milk, then mix in the confectioners sugar until you have a batter consistency.
- Line a large plate or baking dish with parchment paper, set aside.
- Roll out your peanut butter dough on a separate piece of parchment paper and using a cookie cutter, cut out shapes and transfer to lined baking dish. Alternately, you can just make 2" balls.
- Place in freezer for 30 minutes.
- After the 30-minute wait, melt the chocolate chips and shortening to smooth and creamy.
- Remove truffles from freezer and using a fork, lower them, one at a time, into the melted chocolate to cover, drain excess and return to lined baking dish or plate. It may be necessary to reheat the chocolate halfway through if it thickens.
- Cover with sprinkles, if desired, to decorate.
- Return chocolate covered peanut butter eggs to refrigerator in the pan and let them set up in the refrigerator for 30 minutes.
Notes
Home Chef Tip: Although the time assigned to this recipe is over an hour, only 15-20 minutes of that time is hands on. The rest of the time is just waiting for the freezer to do its part!
Tips for melting chocolate and dipping truffles:
- Although the double boiler method is the simplest way to melt chocolate, don’t fret if you don’t have one. You can easily melt the chocolate in a shallow saucepan over very low heat, stirring constantly.
- Make sure the saucepan, top half of the double boiler, or microwave-safe bowl is completely dry. Even one drop of water will make your chocolate seize. If it does seize, try adding just a little bit of olive oil as this might reverse that and allow you to continue with your dipping.
- When dipping with a fork, have a stack of wooden toothpicks handy. You can scrape any excess chocolate from the top and edges using it like a knife, and you can use it to slide the candy off of the fork and onto the plate.
- Don’t worry if your truffles don’t look perfect when you put them up to set. Once set, take a sharp paring knife and gently cut off the excess around the base.
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We hope you love these Chocolate Peanut Butter Eggs as much as we do. If you enjoyed this recipe, be sure to stop by our desserts section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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