Do you love chocolate covered peanut butter eggs? Have you been to the store lately? If so, I’m sure you’ve noticed the abundance of Easter goodness laid out everywhere. There’s cookies, cakes, candy and everything in between; a ton of tooth rotting Easter goodies. It’s so tempting to throw everything on these aisles in the cart but for the sake of my waist and wallet I avoid the temptation {mostly}.
My absolute favorite Easter goody (besides black jelly beans) are those Reese’s Peanut Butter Easter Eggs. They’re highly dangerous though because if I buy a bag I eat the bag. Lookout if you try to reach for one because you’ll pull back a nub. For 3 years I had my son convinced that these were Mommy’s medicine. It was funny walking through a store, seeing the Reese’s Peanut Butter Easter Eggs and him ask “Mommy, do you need more medicine?” It wasn’t so funny when he started forking over all of the eggs from his Easter basket at grandma’s. She wasn’t too thrilled about that.
Now, to some of you the Reese’s Peanut Butter Easter Eggs may be the same as a Reese’s Cup. Pish posh! It’s so not the same. The eggs are a thousand times better but you’ll only find them around Easter time. I had to come up with a solution so I can have my medicine all year round. Thus began the trial and error research to create my own Peanut Butter Easter Eggs. This is the end result, and while they’re not Reese’s Peanut Butter Easter Eggs, they’re pretty darn good and exactly what the doctor ordered.
Chocolate Covered Peanut Butter Easter Eggs
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This is a delicious Reese’s Peanut Butter Eggs copycat recipe.
Ingredients
- 2½ cups powdered sugar
- ½ cup peanut butter (I recommend the crunchy kind – chop it in a food processor until it’s finely ground)
- ½ package cream cheese, room temperature
- Corn Starch (as needed)
- 1 package semi sweet chocolate chips
- 1 package white chocolate chips (optional)
- Line a baking sheet with wax paper and set aside.
- In a large bowl combine the sugar, peanut butter and cream cheese. Mix it together to form a dough. If it’s too sticky add corn starch, a tablespoon at a time to bring it to a play dough consistency.
- Pull pieces of the “dough” off and roll the into egg shapes. Set them on the lined baking sheet. Use your own preference for the size – mine are medium sized and I get around 20 eggs from this dough.
- Continue making the eggs until you’ve used up all of the dough. Place the baking sheet in the freezer for 1 hour.
- At the 45 minute mark add your semi sweet chocolate chips to the top of a double boiler and melt until smooth. (If you don’t have a double boiler and don’t want to make one you can use the microwave. Place the chips in a microwave safe bowl and heat for 15 seconds, stir and return to the microwave. Continue this until the chips are all melted and smooth.)
- Dip the eggs in the melted chocolate (or spoon chocolate over them) to coat. Set back on the lined baking sheet. Continue until all eggs are coated.
- Let the eggs come to room temperature then return them to the freezer for at least 30 minutes. Bring them back out and dip again.
- You can mix up the colors by using white chocolate chips to dip the eggs in. You can also add melted white chocolate chips to a decorating bag and pipe decorations on the egg.
- You can also dye the melted white chocolate chips to make different colored eggs and decorations.
Homemade Chocolate Covered Peanut Butter Easter Eggs Recipe
A delicious chocolate peanut butter eggs copycat recipe.
Ingredients
- 2½ cups powdered sugar
- ½ cup peanut butter (I recommend the crunchy kind – chop it in a food processor until it’s finely ground)
- ½ package cream cheese, room temperature
- Corn Starch (as needed)
- 1 package semi sweet chocolate chips
- 1 package white chocolate chips (optional)
Instructions
- Line a baking sheet with wax paper and set aside.
- In a large bowl combine the sugar, peanut butter and cream cheese. Mix it together to form a dough. If it’s too sticky add corn starch, a tablespoon at a time to bring it to a play dough consistency.
- Pull pieces of the “dough” off and roll the into egg shapes. Set them on the lined baking sheet. Use your own preference for the size – mine are medium sized and I get around 20 eggs from this dough.
- Continue making the eggs until you've used up all of the dough. Place the baking sheet in the freezer for 1 hour.
- At the 45 minute mark add your semi sweet chocolate chips to the top of a double boiler and melt until smooth. (If you don’t have a double boiler and don’t want to make one you can use the microwave. Place the chips in a microwave safe bowl and heat for 15 seconds, stir and return to the microwave. Continue this until the chips are all melted and smooth.)
- Dip the eggs in the melted chocolate (or spoon chocolate over them) to coat. Set back on the lined baking sheet. Continue until all eggs are coated.
- Let the eggs come to room temperature then return them to the freezer for at least 30 minutes. Bring them back out and dip again.
- You can mix up the colors by using white chocolate chips to dip the eggs in. You can also add melted white chocolate chips to a decorating bag and pipe decorations on the egg.
- You can also dye the melted white chocolate chips to make different colored eggs and decorations.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 40mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
Nutrition information isn't always accurate and may vary based on ingredients and measurements used.
25 Sweet Easter Treats for Kids #Easter ~ Formula Mom | Texas Blogger
Friday 6th of March 2015
[…] Homemade Peanut Butter Easter Eggs at Tales From the Nursery […]
Ellen Christian
Tuesday 12th of March 2013
These are my husband's absolute favorite Easter candy. I think he'd eat the whole batch if I made them!
Tahlia B.
Monday 11th of March 2013
This is a dangerous recipe to be aware of. As with anything I bake at home, I'd want to gobble them up as soon as they were ready!
Darcy Zalewski
Sunday 17th of March 2013
Ha! For me it's more dangerous to buy them...I'll eat them up fast but finding time to make them is trickier!
Stacey @ Newlywed Survival
Monday 11th of March 2013
Totally agree that the Easter eggs are not the same as the cups. Those of us who are Reese's snobs know the difference!
Darcy Zalewski
Sunday 17th of March 2013
There's a different taste, texture and the eggs are bigger! :)
mryjhnsn
Sunday 10th of March 2013
That is so easy! Thanks!