Peanut Butter Eggs {4 Ingredients}
Quick and easy peanut butter eggs recipe, made with 4 simple ingredients. They are no bake, fudgy, creamy and a perfect Reese’s peanut eggs copycat.
These are one of my favorite desserts to make during Easter and it’s a family tradition. The night before our big Easter feast, all the kids in the family come over and we make these together. There’s lots of laughter and fun and it just makes me so happy. These are super fudgy, creamy and since they are no bake, you don’t even need to turn on the oven or stove (Thank goodness!). For more Easter fun on the table, try this whimsical Easy Lamb Cake {With Marshmalloes} or this stunning Easter Egg Cake.
How To Make Homemade Peanut Butter Eggs recipe from scratch?
- Mix ingredients– This includes peanut butter, butter, brown sugar, vanilla, powdered sugar.
- Chill mixture– In a square pan.
- Cut out egg shapes– With an oval cutter.
- Dip- In melted chocolate.
- Decorate-With some sprinkles.
Variations For Creamy No Bake Chocolate Peanut Butter Eggs
Use other toppings– Instead of sprinkles, use chopped Oreos, chopped nuts, chopped candies or even melted white chocolate drizzle. You can even top with small seasonal candies.
Use a different nut butter- In place of peanut butter. Use whichever nut butter you prefer like almond butter or sunflower butter or even Nutella.
Change the shape– Instead of an oval/egg shaped cookie cutter, you can use any other shape of cutter you like for a different design like a Christmas tree for the holiday season, shamrock for St.Patrick’s day, heart for Valentine’s day, or pumpkin for Thanksgiving.
Add some crunch- Mixin some rice krispies cereal, puffed quinoa, chopped nuts.
Add a different extract– Like almond, maple, orange, caramel.
Make it spiced– By mixing in some cinnamon powder, cardamom powder, ginger powder or pumpkin pie spice.
Dip in white chocolate– I like to use semisweet but white looks beautiful.
Tips And Techniques For Peanut Butter Easter Eggs
How to shape eggs? You can use cutters or molds or just freehand the eggs. I avoid the freehand method because they don’t look identical.
Do not add marshmallow fluff– It was really very sweet and it was over-powering the peanut butter flavor.
Do not add cream cheese– I have made these with cream cheese but I feel like it gives a tangy after-taste which is a little weird.
Recipe can easily be doubled or tripled– To serve a bigger crowd.
You must use creamy peanut butter– Because the chunky peanut butter doesn’t make a very smooth oval shape or texture.
Make sure to chill the mixture before using a cutter to cut out shapes– Because otherwise it will get very sticky and messy and the shapes won’t hold together.
Use unsalted butter– Because salted butter makes the mixture too salty.
Sprinkles are optional– But kids love them! Toss them quickly before the chocolate sets.
The number of eggs you get from this recipe will vary– Because this will depend on your cookie cutter size.
Place them on a cookie tray lined with parchment paper– Because this keeps the eggs from sticking on the tray, and also makes for easy clean-up.
Storage
Refrigerate– In a sealed container for up to 1 week.
Freeze– These can be frozen (without sprinkle decorations) in a sealed container for up to 1 month. Thaw in the fridge overnight to enjoy. If they are decorated with sprinkles, don’t freeze them because as they thaw, the colors will bleed and make a disgusting mess.
More Homemade Candy Recipes
- Crockpot Candy {Chocolate Peanut Butter Clusters}
- How To Make Chocolate Bark
- Homemade Gourmet Chocolate
- Chocolate Covered Blueberries
- Chocolate Crunch Bars
More Easter Desserts
- Pinata Cake (Robin Egg Cake)
- Easy Fondant Daisies {Daisy Cupcakes}
- Bumblebee Cake {Spring Cake}
- Easter Cake Ideas (Baking Ideas)
- Tulip Cookies
Peanut Butter Eggs
Ingredients
- 1 cup Peanut butter, Creamy
- 1/4 cup Butter, Unsalted, Melted
- 2 tbsp Brown sugar
- 1 tbsp Vanilla extract
- 2 cups Powdered sugar
- 3 cups Chocolate chips, Semisweet, Melted, For dipping
- 1/2 cup Sprinkles
Instructions
- In a mixing bowl, add peanut butter, butter, brown sugar, vanilla extract and mix until smooth and creamy.
- Add powdered sugar slowly, 1/4 cup at a time, while continuing to mix.
- Spread this mixture evenly in a square pan (Dimensions 8×8), lined with parchment paper.
- Chill in the fridge for an hour or in the freezer for 30 minutes until the mixture is firm enough to be cut out.
- Press an oval cookie cutter into the chilled peanut butter mixture and dip each egg piece into a bowl of melted chocolate.
- Place them on a cookie tray, lined with parchment paper.
- Toss some sprinkles on top of each egg before the chocolate sets. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
- The number of eggs you get from this recipe will depend on your cookie cutter size.
Oh my gosh! These look phenomenal!
I add crushed corn flakes or Rice Krispies to peanut butter for a nice crunch.