Reese's Peanut Butter Eggs Recipe

A hand with pink nail polish holds a chocolate-covered peanut butter egg topped with a sprinkle of coarse sea salt, against a blurred background of parchment paper and other treats.

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Reese's Peanut Butter Eggs Recipe

I have given Mr. Reese a lot of money over the years as a result of my Reese's Peanut Butter Eggs addiction. Every dollar spent was well worth it to enjoy that salty-sweet, creamy-yet-crumbly, peanut butter-and-chocolate perfection. But now? I have figured out how to make them at home! The homemade version is even better, but still maintains it's claim to glory: the crumbly yet creamy texture we all love. You'll be surprised how quickly these come together! Make them for Easter!

Prep Time10

Chill time and rest time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 270kcal

Author: The Food Charlatan

Equipment

electric griddle
toothpicks

Ingredients

1/2 cup dry roasted peanuts ground until almost pb in food processor
2 tablespoons brown sugar packed
2 tablespoons butter very soft
1/2 cup peanut butter not natural pb
2/3 cup powdered sugar
1/2 teaspoon vanilla
small pinch kosher salt
1 and 1/2 cups milk chocolate chips high quality, plus more
2 teaspoons shortening or coconut oil

Instructions

Make the peanut butter mixture: Add 1/2 cup dry roasted peanuts to a food processor. Process on low speed for 1-2 minutes, and then eventually on high speed for another minute or two. Keep blending until the peanuts have been ground up and have started to stick to the edges of the bowl. It is starting to turn into peanut butter.
Stop processing when there are still some bits of peanut that are not fully ground. There should be tiny pieces that you can see. This is what gives us the "crumbly" texture that you love so much in a Reese's egg. Nab a spoonful and see if you want the pieces smaller (if so, then keep blending until it's how you like it.)
Add the ground peanut mixture to a medium mixing bowl, or the bowl of a stand mixer.
Add 2 tablespoons brown sugar, 2 tablespoons soft butter, 1/2 cup Jif Peanut Butter, 2/3 cup powdered sugar, 1/2 teaspoon vanilla, and a pinch of kosher salt. Use a hand mixer or paddle attachment to beat everything together until it is smooth, with no brown sugar lumps.
If the mixture is too soft to handle, stick the bowl in the fridge for 5-10 minutes.
Prepare 2 baking sheets with parchment paper or a silpat. Clear out some room in your fridge or freezer so that one baking sheet can fit inside. (Freezer is best. The colder they are, the easier dipping will be.)
Make the eggs. Use your hands to shape the peanut mixture into 11 or 12 eggs. Use about 1 and 1/2 tablespoons of the peanut mixture for each egg, or maybe a little less. Each egg should be about 3 inches long and 1 and 1/2 inches wide.
Chill. Place the baking sheet in the fridge or freezer, until they are completely cold. It only takes about 15 minutes in the freezer, or about 45 minutes in the fridge.
Prepare the chocolate: Add 1 and 1/2 cups milk chocolate chips and 2 teaspoons shortening (or coconut oil) to a small bowl. Microwave in 30 second increments until ALMOST melted but not quite. There should still be a few lumps of chocolate. Stir until it is completely smooth.
Set up your chocolate dipping station: Plug in an electric griddle and turn it on to the lowest setting. Place a folded tea towel on top. Then place the bowl of chocolate on top of the towel. This helps the chocolate stay at the perfect dipping temperature! My favorite hack for dipping chocolate. Place the second lined baking sheet nearby.
Leave the pan of peanut butter eggs in the freezer. Remove one egg at a time while dipping, using your hands or a spatula. You want the peanut butter to be as cold as possible when it hits the chocolate.
Dip the egg. Place the peanut butter egg on a fork, and dip the fork into the melted chocolate. Swirl it around to cover the egg, then lift it out immediately. Tilt the egg so the chocolate drips off, then tap the fork against the side of the bowl. Finally, scrape the bottom edge of the egg along the top edge of the bowl.
Carefully place the chocolate covered egg on the second baking sheet, and slowly, using toothpicks if necessary, remove the fork out from under the egg. While the chocolate is still hot, use toothpicks to nudge the chocolate back into place around the egg, so you have clean lines.
Continue dipping the rest of the eggs.
Let the chocolate set up at room temperature. If you put them in the fridge or freezer, the chocolate will release liquid during the thawing process, and condense on the chocolate. Anytime moisture touches chocolate, it causes white spots to appear on the chocolate, called "blooming." It doesn't affect the taste but it doesn't look as pretty. Room temperature is best.
Serve! These Reese's eggs are delicate, just like the ones you buy at the store. There is a reason you don't see the big eggs sold in bulk. If you tossed them all in a bag, they would fall apart. Instead each one is carefully placed on it's own special little white paper tray, and wrapped individually. These homemade eggs are similar. They are a little gentle and should be handled with care. Serve them on a plate or platter, not stacked.
Storage: You can store these on the counter for 5-7 days in an airtight container or ziplock bag. BUT, as I said before, they are fragile and need to be carefully arranged in a single layer. Make sure they are not touching or stacked or they will will stick to each other and come apart.
Freezing: Flash freeze dipped eggs on a silpat or parchment lined cookie sheet for 30-60 minutes. Transfer to a ziplock freezer bag. To thaw, make sure the eggs are in a single layer and leave covered on the counter for 1-2 hours or until soft enough to eat.
Be aware that frozen eggs will not be as pretty. The chocolate will bloom (form white spots from crystallization) as it thaws. (They will still taste fabulous!)

Notes

SIZE OF EGGS: You can make your eggs whatever size you want! What I've put instructions for here is for eggs that are about the size of the big full-size eggs, that come with a paper tray, not the mini ones that come in a bag.

Melting the chocolate: If you over-microwave, it can scorch the chocolate. You can also melt the chocolate in a double boiler (or even a homemade double boiler, with a heat proof bowl set on top of a pot of boiling water. Be sure to use hot pads!)

Avoiding crystallization on the chocolate: When moisture (water) is introduced to chocolate, it causes the candy to "bloom" or form white spots. To avoid having your dipped eggs "bloom," be sure that all your dipping instruments are dry as a bone. Do not add butter to the chocolate in place of shortening (butter has water; coconut oil is fine). Do not get the chocolate near steam, if you are using a double boiler. Once shaped, make sure the eggs stay at room temperature. If they are chilled, they will get moisture on them. If it's a humid day...you are probably out of luck! I promise, they still taste amazing.

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