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.
Servings: 14 Candy eggs
Calories: 431kcal
Ingredients
- 1 cup Peanut butter Creamy
- ¼ cup Butter Unsalted, Melted
- 2 tablespoon Brown sugar
- 1 tablespoon Vanilla extract
- 2 cups Powdered sugar
- 3 cups Chocolate chips Semisweet, Melted, For dipping
- ½ 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, ¼ 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!
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.
Nutrition
Calories: 431kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 119mg | Fiber: 2g | Sugar: 49g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.8mg