Make your own Reese’s peanut butter eggs instead of waiting for them to appear on shop shelves each Easter.You can make homemade creamy chocolate peanut butter eggs with 6 or 7 ingredients and a cookie cutter. No baking, no special silicone molds. Other shapes may simply be used for other festivals!

So we can all agree that Reese’s taste better when they’re shaped like eggs, pumpkins, and trees, right? Something about the ratio of peanut butter filling to chocolate in such shapes is just better than the traditional cups.

The original Reeses are produced with milk chocolate, which I myself love. I know they exist, but I can never seem to discover them! So I figured it was worth the effort to just create my own.

And since no one else is saying it, I’ll say it for myself: they are essentially simply buckeye balls in a different form. It doesn’t matter since I like peanut butter wrapped in chocolate in any way.

You only need 6 (or 7) ingredients for homemade peanut butter eggs

And since none of the components are out of the ordinary, you won’t need to visit a specialist grocery shop to make any of this.

There is a caveat of 6 or 7 since it depends on the kind of chocolate you use. If you’re intending to use baking bars, add oil to the melting process, making it a 7-ingredient recipe. However, if you use chocolate melting wafers, you won’t need to add oil, and there are just 6 ingredients.

• Unsalted butter: You’ll start with room temperature butter, and make sure it’s unsalted! If all you have is salted, leave off the extra salt called for in the recipe.
• Creamy peanut butter: Did you expect me to say salsa? The peanut butter is the main attraction here!
• 2 cups, or as desired.Powdered sugar: I try to keep the amount of powdered sugar in my peanut butter eggs on the lower end of the spectrum since I don’t like things to be excessively sweet. I like 1 cup, but you may add up to 1 1
• Pure vanilla extract offers a subtle, complimentary taste.
• Salt: To keep things from getting too sweet!
• Chocolate: Use whichever chocolate you want: dark chocolate, semisweet chocolate, milk chocolate, or white chocolate. However, instead of chocolate chips, use baking bars or melting wafers. I’ll explain why later!
• If you’re using baking bars, a little oil will be needed to smooth out the melted chocolate.

What kind of peanut butter should you use?

You want a creamy peanut butter, not a natural version that has to be stirred to blend in the oils. They’re just too fatty for this recipe’s purposes.

Justins Classic Peanut Butter Spread is my favorite. If you’re feeling very nutty (pun completely intended), try a crunchy peanut butter!

Do I need a silicone mold?

No, you don’t! If you already have one, feel free to use it. Simply follow a slightly different procedure from what is indicated in the recipe card below.

1. Melt your chocolate and cover the interior of each mold with a brush before it sets.
2. Rather of chilling the peanut butter dough, push it into the chocolate-coated mold cups.
3. Then, brush the top (or, I suppose, bottom!) of each mold cup with extra melted chocolate.
4. Stick it in the freezer, and youre done!

How to shape peanut butter eggs

I handle the peanut butter mixture as if it were sugar cookie dough and cut out the egg shapes using a basic egg-shaped cookie cutter! Simple as that.

Transfer the egg cutouts to another parchment-lined sheet pan if necessary while you re-press and freeze any leftover peanut butter dough to use up the balance of the dough. You may also use your hands to mold the excess dough into miniature egg shapes!

You may shape them by hand if you don’t have a cookie cutter. Roll approximately 2 teaspoons of dough into a ball, flatten it, and gently press one end into a point. If the dough becomes too warm between your hands, return it to the freezer to stiffen it.

What kind of chocolate should you use for peanut butter eggs?

Regardless of the technique you select to melt your chocolate, use high-quality chocolate rather than chocolate chips.

Chocolate chips do not melt smoothly because they contain less cocoa butter than baking bars and have extra stabilizers designed to keep their form.

You may use chocolate melting wafers or baking bars that have been cut up for the purpose of melting them down. Ghirardelli 60% cacao baking bars or Ghirardelli melting wafers (both dark and white chocolate) are my go-tos.

How to melt chocolate

Melting chocolate in the microwave

Combine chocolate and oil (or simply wafers) in a microwave-safe dish and heat in 30 second intervals, stirring after each, until melted and smooth. To make dipping simpler, use something with some depth, such as a liquid measuring cup. Allow the chocolate to cool for a few minutes at room temperature before dipping your peanut butter eggs.

Melting chocolate with double boiler

Bring water to a simmer in a double boiler (with a tiny quantity of water in the saucepan that does not touch the bottom of the upper pan). Stir frequently until the chocolate and oil (or simply the wafers) have melted. Remove from fire and set aside for a few minutes to cool before dipping your peanut butter eggs.

How to melt white chocolate

White chocolate is more volatile than other chocolates and may readily seize if anything goes wrong. Keep an eye on the white chocolate, stir regularly, and remove from heat as soon as it seems to be nearly entirely melted.

After a few off-heat stirs, the remainder will blend together beautifully without becoming gritty. Remove from the heat and set aside to cool.

Decorating peanut butter eggs

If you want to add sprinkles or other decorations to the tops of your eggs, do it just after you’ve dipped each egg in the molten chocolate. Because the chocolate hardens rapidly, you just have a little time to add that unique something.

If you have any remaining melted chocolate after dipping all of the eggs, re-heat it slightly and transfer it to a pastry bag or plastic storage bag with a little corner cut off.

or to disguise any flaws. Which I have a plenty of, so yes. This is something I totally do.Once the chocolate coating has hardened, pipe some stripes on top of your eggs to provide visual interest, and

Please don’t stress about decorating your eggs!

I’ll be the first to say that candy dipping and decorating isn’t my strong suit. I mean, I can make things appear good, but to be honest, I simply don’t care enough.

Everything is going to taste the same in my tummy! When I’m producing presents, I put in more work, but when I’m doing stuff for myself? I simply want it shoved in my face.

I hope this inspires you to relax over the appearance of your eggs and just enjoy the end result!

How to store peanut butter eggs

I put my peanut butter eggs in the freezer between layers of parchment paper in a freezer safe container. It just takes a few minutes outside of the freezer for them to be ready to eat, and they can be frozen for up to 3 months.

You may even preserve them in the fridge for up to 2 weeks in the same manner.