Peanut Butter Eggs
Quick and easy peanut butter eggs recipe, made with 4 simple ingredients. They are no bake, fudgy, creamy and a perfect Reese’s peanut butter eggs copycat.
These chocolate peanut butter eggs 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 peanut eggs are super FUDGY, CREAMY and since they are NO BAKE, you don’t even need to turn on the oven or stove (Thank goodness!).
Variations I have tried:
- I have made peanut butter eggs with cream cheese but I feel like the cream cheese gives a tangy after-taste which is a little weird. I prefer this COPYCAT Reese’s peanut butter eggs recipe so much better.
- I have also made peanut butter eggs with marshmallow fluff but that was really very SWEET and it was OVER-POWERING the peanut butter flavor.
- If you want to make the CLASSIC 3 ingredient peanut butter eggs, just mix together peanut butter and powdered sugar. Chill.Cut out egg shaped pieces. Dip in melted chocolate and enjoy. These are the 3 ingredients:
- Peanut butter
- Powdered sugar
How to make peanut butter eggs?
Start off my mixing together peanut butter, butter, brown sugar, vanilla until smooth. Add powdered sugar and mix again. Spread mixture in a square pan. Chill. Cut out egg shapes with an oval cutter. Dip in melted chocolate. Toss some sprinkles and enjoy.
Tips for homemade peanut butter eggs:
- 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 egg shape.
- Make sure to CHILL the mixture before using a cutter to cut out shapes or else 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.
- You can use other TOPPINGS instead of sprinkles, such as: chopped Oreos, chopped nuts, chopped candies and even white chocolate drizzle.
- You can REPLACE peanut butter with any nut butter of your choice.
- INSTEAD of an oval/egg shaped cookie cutter, you can use any other shape of cutter you like for a different design.
Well, that’s all for today.
If you liked these peanut butter eggs for Easter, you may also like some of these other Easter desserts:
Peanut Butter Eggs
- 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
- 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 8x8), 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!
- 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.
Until next time, tata my lovelies!