Reese’s peanut butter eggs are the absolute best! Everyone has their favorite Easter candy, and peanut butter eggs are mine. As a kid, my Easter basket was stocked with the chocolate covered, peanut butter filled candies. I loved them then, and I love them now.
This year I decided to make my own peanut butter eggs, using only four ingredients (chocolate chips, peanut butter, powdered sugar, and butter). I used sweetened peanut butter and semisweet chocolate chips to make my peanut butter eggs. But, you could use any type of nut butter and chocolate that you like. Almond or cashew butter would be a nice twist. Dark or white chocolate would be good too.
Occasionally, I add a recipe to this website that falls into the ‘all things in moderation’ category. This is definitely one of those recipes. So, I made this recipe to produce a small batch of peanut butter eggs (yields 6 eggs). However, it could easily be doubled, tripled, etc. to feed a crowd.
To make the peanut butter eggs, melt some butter and stir it into peanut butter. The heat from the butter will soften the peanut butter and make it easy to stir. Then, mix in some powdered sugar to make a sweet, thick peanut butter mixture.
Drop six spoonfuls of the peanut butter mixture onto a baking sheet lined with parchment paper.
Use the back of a spoon to spread the peanut butter into the shape of an egg. Then, place the baking sheet into the freezer. This will harden the gooey peanut butter and make it easier to work with.
Melt some chocolate and butter in the microwave and mix together until smooth. One at a time, drop a peanut butter egg into the chocolate. Use a fork to flip the egg over to cover both sides. Then, use the fork to lift the egg out of the chocolate and drain the excess.
Place the eggs back on the parchment lined baking sheet. Return the baking sheet to the freezer until the chocolate is set.
Store the peanut butter eggs in a sealed container in the refrigerator. Since there are no fillers or stabilizers in this candy, the chocolate will begin to melt from the heat of your hands. So, these really should be eaten straight from the refrigerator. If you’ve ever had a cold Reese’s peanut butter egg, then you would probably agree that this is the best way to eat them anyway.
4 Ingredient Peanut Butter Eggs Recipe
- 1/4 cup unsalted butter, divided
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1/2 cup semisweet chocolate chips
- In a medium microwave-safe bowl, microwave 1 tablespoon of butter until just melted. Add the peanut butter and stir until smooth. Then, stir in the powdered sugar. Use the back of a spoon to smash any lumps of powdered sugar.
- Line a small baking sheet with parchment paper. Drop 6 spoonfuls of the peanut butter mixture onto the parchment paper. Use the back of a spoon to spread the peanut butter into an egg shape. Place the baking sheet into a freezer until the peanut butter is hard (mine took about 50 minutes).
- Just before you take the peanut butter out of the freezer, prepare the chocolate. In a medium microwave-safe bowl, add the chocolate and 3 tablespoons of butter. Microwave for 30 seconds, then stir. Repeat until the chocolate is completely melted and the mixture is smooth (mine took 1 minute 30 seconds).
- One at a time, drop a peanut butter egg into the chocolate. Use a fork to flip the egg over to evenly coat both sides. Use the fork to lift the egg out of the chocolate and place back onto the baking sheet. Once all eggs are coated in chocolate, return the baking sheet to the freezer until the chocolate is set (about 10 minutes).
- Transfer the peanut butter eggs to a sealed food storage container and keep in the refrigerator.
|Serving Size||1 peanut butter egg|
|Amount Per Serving||As Served|
|Calories 287 Calories from fat|
|% Daily Value|
|Total Fat 22.3||34%|
|Saturated Fat 9.4||47%|
|Dietary Fiber 2.1||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|