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.
- 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.
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