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Chocolate Peanut Butter Eggs

Love Reese's eggs? Make them at home with this fun easy Chocolate Peanut Butter Eggs recipe! Creamy peanut butter filling with rich chocolate coating. Decorated with fun spring colors.

Prep Time
1 hr
Additional Time
1 hr
Total Time
2 hrs
Servings: 36 servings
Calories: 264 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup butter melted
  • 4 cup powdered sugar
  • 1 ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 16 ounce Ghirardelli chocolate melting wafers
  • 10 ounce Ghirardelli white chocolate melting wafers 
  • Sprinkles
  • colored candy melts

Instructions

    Cup of Yum
  1. Combine butter, sugar, peanut butter and vanilla in mixer. For easier handling, refrigerate for about one hour.
  2. Roll into a two inch log, then pinch one end to shape like an egg. Press thumb on top to flatten. Lay on wax paper lined baking sheet. Repeat until all dough is used. Freeze for at least 30 minutes.
  3. Melt chocolates in separate dishes, according to package directions. Using two forks, dip each egg into chocolate (or vanilla), tap off the extra coating and lay it on a piece of parchment. Repeat until all eggs are coated.
  4. To decorate, melt various colors of candy coating in small bowls. Put in a ziploc bag and snip of the corner. Decorate.
  5. To decorate with sprinkles, re-dip the egg into desired chocolate (or vanilla) and add sprinkles immediately. To make the bunny, use a toothpick to dot on the eyes with chocolate.
  6. Then use the white chocolate to attach two jimmies (for the ears) and half a mini marshmallow (for the tail). Allow eggs to set (about 10 minutes). I store mine in refrigerator for best flavor!

Notes

  • Use two forks to dip the eggs into the chocolate coating. Hold the eggs between the forks and allow the excess to drip off before you move the eggs to the parchment paper to set. This creates smooth coating with less mess than using a spoon. 
  • To turn a peanut butter egg  into a bunny, use a toothpick to dot on the eyes with chocolate. Then use the vanilla bark to attach two jimmies (for the ears) and half a mini marshmallow (for the tail).
  • Don't care to decorate your eggs? These are still delicious and cute served "naked"! 
  • Chocolate peanut butter eggs freeze well too for longer storage. Freeze on the wax-lined cookie sheet, then transfer to an airtight container or freezer bag to maintain flavor. 
  • You are welcome to use all milk chocolate, dark chocolate or vanilla coating to make these eggs. We liked the combo of chocolate and vanilla but whatever your family likes will be tasty--and cute. 

Nutrition Information

Calories 264kcal (13%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Cholesterol 15mg (5%) Sodium 106mg (4%) Fiber 1g (4%) Sugar 24g (48%)

Nutrition Facts

Serving: 36servings

Amount Per Serving

Calories 264

% Daily Value*

Calories 264kcal 13%
Carbohydrates 28g 9%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 7g 41%
Cholesterol 15mg 5%
Sodium 106mg 4%
Fiber 1g 4%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.