Homemade Reese's Peanut Butter Eggs

Serves 1
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Directions

  1. 1Whisk together the creamy peanut butter and salted butter until nice and creamy.
  2. 2Whisk together the creamy peanut butter and salted butter until nice and creamy.
  3. 3Whisk together the creamy peanut butter and salted butter until nice and creamy.
  4. 4Add in the powdered sugar.
  5. 5Add in the powdered sugar.
  6. 6Add in the powdered sugar.
  7. 7Whisk the mixture again; it will be crumbly.
  8. 8Whisk the mixture again; it will be crumbly.
  9. 9Whisk the mixture again; it will be crumbly.
  10. 10Mash the mixture together like Play-Doh.
  11. 11Mash the mixture together like Play-Doh.
  12. 12Mash the mixture together like Play-Doh.
  13. 13Push the filling into silicone egg molds.
  14. 14Push the filling into silicone egg molds.
  15. 15Push the filling into silicone egg molds.
  16. 16Freeze the egg molds for 5 to 10 minutes until firm but not frozen.
  17. 17Freeze the egg molds for 5 to 10 minutes until firm but not frozen.
  18. 18Freeze the egg molds for 5 to 10 minutes until firm but not frozen.
  19. 19Melt some chocolate in 30-second intervals, stirring each time.
  20. 20Melt some chocolate in 30-second intervals, stirring each time.
  21. 21Melt some chocolate in 30-second intervals, stirring each time.
  22. 22Pop your peanut butter egg into the melted chocolate.
  23. 23Pop your peanut butter egg into the melted chocolate.
  24. 24Pop your peanut butter egg into the melted chocolate.
  25. 25Place the dipped eggs onto a parchment lined sheet pan to set.
  26. 26Place the dipped eggs onto a parchment lined sheet pan to set.
  27. 27Place the dipped eggs onto a parchment lined sheet pan to set.
  28. 28Drizzle over some extra chocolate if you're feeling fancy.
  29. 29Drizzle over some extra chocolate if you're feeling fancy.
  30. 30Drizzle over some extra chocolate if you're feeling fancy.
  31. 31Chill for 10 minutes until set.
  32. 32Chill for 10 minutes until set.
  33. 33Chill for 10 minutes until set.

Ingredients

  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 10 oz milk chocolate melting wafers
  • 10 oz milk chocolate melting wafers
  • 10 oz milk chocolate melting wafers

Equipment

electric mixersilicone egg shaped moldparchment lined sheet pan

Tips

  • Use your hands to press the crumbly peanut butter mixture together.
  • Drizzle extra chocolate on top if you're feeling fancy.
  • Store at room temperature for 2 days or keep in the fridge for longer.