Homemade Dark Chocolate Peanut Butter Eggs
Homemade Chocolate Peanut Butter Eggs is an easy Easter dessert recipe for eggs covered in chocolate peanut butter. A simple, quick and easy no-bake dessert recipe with peanut butter and chocolate is the perfect idea for an Easter treat. Homemade’s Eggs are easy, a cute and fun spring treat for kids and adults too, If you like this recipe, you will likely love this Chocolate Peanut Butter Cheese Cake too! And for Christmas I recommend you this Peanut Butter Christmas Tree.
Spring is coming soon and Easter is near. In the world of baking, this means the time is right for a cake-free dessert recipe with few ingredients. Delicious, quick and easy to make, these Homemade Reese’s Eggs are the best no-cake dessert ever. If you are a peanut butter and chocolate lover like me, you know what I’m talking about.
Reese is my favorite treat. In fact, I couldn’t believe that copycat recipe could taste any better than store-bought Reese eggs. But when I tried these Homemade Reese Eggs they knocked me out. Apart from the fact that these chocolate coated peanut butter eggs taste amazing, you can make them really easy. That’s my favorite thing about this recipe.
This easy recipe uses only a few ingredients you probably already have at home. You will need peanut butter, butter, powdered sugar, salt, vanilla extract, and chocolate or chocolate chips. I combine semi sweet and milk chocolate.
But I don’t want to just use dark or semi-sweet chocolate, like most of Reese’s homemade egg recipes do. I want them to taste exactly like the store bought Reese’s. That’s why I combined milk chocolate and semi-sweet chocolate cake. Homemade Chocolate Peanut Butter Eggs – a simple, quick and easy no-bread dessert recipe with peanut butter and chocolate is the perfect idea for an Easter treat.
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
- 2 cups powdered sugar
- about 10-12 oz. chocolate or chocolate chip
- 1 cup peanut butter cream
- ¼ cup of melted butter
- pinch of salt
- Line an 8 x 8 inch plate with parchment paper, leaving the paper hanging over the sides so you can easily lift it up later.
- Stir in peanut butter, melted butter, brown sugar, vanilla, and a little salt, stir well.
- Mix in powdered sugar gradually.
- Press the mixture into the prepared plate. Flatten the top with a spatula or simply press with your palms to flatten into a ½ inch thick layer.
- Place in the freezer until it is strong enough to cut.
- Line the tray with parchment paper, set aside.
- Using an egg-shaped cookie cutter, cut the eggs and place them on a tray. Place in the freezer for 45-60 minutes.
- Melt the chocolate and line another tray with parchment paper.
- Using a fork, dip each egg in melted chocolate to completely cover it. Tap the fork gently to drip off the remaining chocolate. Place the chocolate coated eggs on the tray lined with parchment paper. Cool until the chocolate is hardened.
- Store in the refrigerator or freeze for longer storage.
- I made 16-17 eggs, but the amount depends on the size of your cookie cutter. I used your 2 inch circle metal cookie cutter and squeezed it to make an egg-shaped cutter. Do not waste the dough, take the leftovers, knead it, press it with your palms and you will be able to cut at least 2-3 more eggs.