Peanut Butter Easter Eggs

Happy Holy Week everyone! Easter is upon us! Tomorrow I leave for the Northeast to see Brendan’s family and celebrate Easter in Connecticut. Brendan’s fam is seriously fun and it has been so long since I’ve seen everyone – I am SO excited to get back! This will also be our first Easter together, so I am eager to participate in some of his family’s traditions.

Now that I’m a food blogger (lol), the pressure is on for me to bring something tasty when I show up to family parties. I wanted to go festive, because I think it’s a fun way to constantly mix up what I am making, so these Peanut Butter Easter Eggs are my twist on an Easter classic! 

Everyone loves a Reese’s Egg, so I wanted to see if I could take them to the next level by making them myself. After a few rounds of testing and tweaking, I have a recipe for Peanut Butter Easter Eggs that I think you guys will really enjoy. Give them a shot and bring something festive to your Easter get together!

Be sure to read the tips below to save money and avoid error!

You don’t need to purchase a double boiler 

f you’ve never melted chocolate before, don’t be intimidated; it is a lot easier than it looks! To start, I took one of the glass bowls I bought on Amazon and set it over a medium sized pot. If you bring the water in the pot to a boil, then bring it down to a simmer before placing the chocolate in the glass bowl above the water, the chocolate will melt very quickly.

To replicate my double boiler, check out these options: Pyrex Glass Mixing Bowls | 3-Quart Nonstick Saucepan

The SECRET to keeping your chocolate melted while you make your Peanut Butter Eggs

Pro tip: Add a little vegetable oil to your chocolate. This helps thin out the chocolate, which makes dunking your Peanut Butter Easter Eggs much easier.  

Also, be sure to buy BAKER’S CHOCOLATE for this recipe. I cannot emphasize this enough – trying to make this recipe with regular chocolate is brutal. Unlike regular chocolate chips / chocolate candy bars, baker’s chocolate does not contain stabilizers, so the chocolate won’t seize up while you’re trying to dunk your eggs. 

If you follow both of these tips, this recipe is a breeze. My chocolate stayed melted the entire time I was cooking. I even used the leftover melted chocolate to dunk some Oreos, so that I had something sweet for those that might not be in the mood for peanut butter!

ZIPLOC BAGS AS MAKESHIFT PIPING BAGS

Once you’ve dunked each egg in either white chocolate or milk chocolate, you’ll drizzle them with the oppososite chocolate. To facilitate this, spoon the melted chocolate into a Ziploc bag and snip a tiny hole into the corner. This turns your Ziploc bag into your very own piping bag. The chocolate will flow out pretty fast, especially if still very warm, so have your eggs ready and be prepared to drizzle.

MONEY SAVERS 

As I mentioned in my Instagram story, I wanted to get creative to keep from spending too much money on this recipe. As opposed to buying Easter egg cookie cutters that I knew I’d rarely use, I found a Kinder Joy egg in line while checking out.

I didn’t know what it was when I bought it (and still don’t really – it seems to a be some type of candy? )  but I could see that it looked like an egg that had been split in two. I used one half of the egg as a makeshift stencil / cookie cutter – this worked great! It also only cost me $1.49; much better than spending $10 on cookie cutters that I’ll use once a year (and probably lose in the meantime). 

To save money on sprinkles, buy a jar of Funfetti icing and use the sprinkles that come on top! It’s always good to have icing on hand (so save it for later!) and you can use the sprinkles that come with it for your Easter Eggs! The Funfetti icing package contains the perfect amount of sprinkles needed for this recipe. My grocery store didn’t have pastel Easter themed sprinkles, but even online the jars of sprinkes cost anywhere from $5 – $10. Funfetti icing? Only $1.59. And you get the benefit of leftover icing.

(If you are confused by any of these instructions WATCH VIDEO ABOVE)

Print Recipe

Peanut Butter Easter Eggs

If you love Reeses’ Easter eggs, you will love this dessert! No-bake, gorgeous aesthetics, and unbelievably festive! To make it extra fancy, I use Ghiradelli chocolate to coat my PB eggs. 

Prep Time9 minutes mins

Freezing Time45 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: Dessert, no bake, peanut butter, reeses

Servings: 12 people

Calories: 247kcal

Ingredients

Peanut Butter Dough

• 1 stick unsalted butter softened
• ¾ cup of brown sugar
• ¼ cup creamy peanut butter
• ½ tsp imitation vanilla
• 1 cup all-purpose flour
• ¼ tsp salt

Melting Chocolate and Sprinkles

• 1 bag white baking chocolate I used Ghiradelli – SO good
• 1 bag milk baking chocolate
• 2 tbsp vegetable oil (1 tbsp per bag of chocolate)
• 1 container Funfetti sprinkles from funfetti jar of icing

Instructions

MAKE PEANUT BUTTER DOUGH:

• In large mixing bowl, combine melted unsalted butter, brown sugar, peanut butter, and vanilla.
• In a different bowl, mix together the flour and the salt, then add to the large mixing bowl and stir into the peanut butter mixture. (If the dough is sticky – ADD MORE FLOUR. It shouldn’t be sticking to the rolling pin).
  
• Roll the dough flat so that it is a half inch thick. Using half of the Kinder Joy egg (referenced above ;)) OR an Easter Egg cookie cutter, stencil out individual eggs.
• Once you’ve cut your eggs, place them onto a baking tray and put into the freezer for at least 30 minutes.

CHOCOLATE COATING

• After the eggs have been in the freezer for 20 minutes, begin melting your chocolate using the double boiler. (Boil water first, then lower to simmer. Put glass bowl on top, add the milk chocolate and oil, and stir until melted).
• Once the eggs have been in the freezer for 30 minutes or more, divide the eggs in half (half for the white chocolate, half for the milk chocolate). Dip each egg into the chocolate using a fork, then remove and place on the baking sheet. The place baking sheet with eggs back into the freezer.
• After the eggs have been in the freezer for 10 minutes, remove and drizzle with opposite chocolate using Ziploc piping bag. WHILE STILL WET, SPRINKLE ON SPRINKLES.
  
• Finally, after sprinkles are applied, put back into the freezer for around an hour. After that, you can keep these Peanut Butter Easter Eggs in the fridge until you are ready to serve.
  

If you are confused by any of these instructions WATCH VIDEO ABOVE