Description
Homemade Reese’s Peanut Butter Eggs are a delicious, no-bake treat combining creamy peanut butter, sweet powdered sugar, crunchy graham cracker crumbs, and rich chocolate coating. Perfect for Easter or any special occasion, these peanut butter eggs are easy to make and irresistibly tasty.
Ingredients
Scale
Filling
- ⅔ cup smooth peanut butter
- ½ cup powdered sugar, plus extra for rolling
- ¼ cup graham cracker crumbs
- ⅛ teaspoon vanilla extract
- 1 pinch of salt
Coating
- 1 12-ounce bag chocolate chips (milk or semisweet)
Instructions
- Process crumbs: Using a food processor, pulse the graham crackers until they form very fine crumbs, ensuring a smooth texture for the filling.
- Make filling: In a large bowl, combine the smooth peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and a pinch of salt. Mix until well incorporated. Refrigerate the mixture for 30 minutes to firm up the dough.
- Roll and cut: Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll the chilled peanut butter dough out to ½-inch thickness. Use a 2-inch egg-shaped cookie cutter or a knife to cut the dough into egg shapes. Arrange the cut pieces on a wax paper-lined tray and freeze for 1-2 hours until solid.
- Coat with chocolate: Place chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring in between, until smooth and fully melted. Using a fork, dip one frozen peanut butter egg into the melted chocolate, coating the back and top thoroughly. Remove excess chocolate by scraping the side of the bowl. Place coated eggs back on wax paper and repeat with remaining eggs, reheating chocolate as needed.
- Let chocolate harden: Allow the chocolate-covered eggs to sit at room temperature or refrigerate until the chocolate is completely hardened, typically a few hours.
- Serve: Once chocolate is firm, serve the peanut butter eggs chilled or at room temperature. Enjoy this homemade treat as a festive and indulgent snack.
Notes
- Use smooth peanut butter for the creamiest texture.
- Adjust the powdered sugar for sweeter or less sweet filling to taste.
- If you don’t have a cookie cutter, a sharp knife works well to cut the egg shapes.
- Freeze the peanut butter eggs thoroughly before dipping to prevent melting.
- Milk or semisweet chocolate chips work equally well depending on your preference.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to 1 week.
