Homemade take on Reese’s Peanut Butter Easter Eggs. The wonderful flavour of salty peanut butter with dark chocolate combines in this fabulous homemade Easter treat.
I have just one more egg-cellent recipe to share with you in time for Easter this week!
I’ve been wanting to make these Easter egg candies for quite a while, each year goes by, and I get sidetracked with other recipes that take my fancy and forget. But not this year. I made these a couple of weeks ago and I’m delighted I did so, as these are absolutely divine!
Any American/Canadian readers of this blog, probably know that this recipe is very similar to Buckeyes – a candy consisting of peanut butter fudge balls dipped in melted chocolate.
I’m the greatest fan of peanut butter and chocolate. I always have a jar of peanut butter in my pantry – whether that’s for spreading on a crumpet, piece of toast, or drizzling over ice cream. So I get very excited when there’s a recipe I can combine peanut butter in.
These homemade Easter eggs are absolutely scrumptious and incredibly addictive. I found this recipe on Sally’s Baking Addiction – a baking blog I’ve adored for years.
The eggs are made by combining softened butter with creamy peanut butter, icing sugar and vanilla extract. This creates a crumbly cookie dough-like texture that’s rolled and moulded into egg-shapes. The peanut eggs are then chilled in the fridge, before dipping generously in melted chocolate and further decorated with spare melted chocolate, and personal favourites, sea salt and sprinkles!
Make and gift these to family and friends over the next few days. Once you taste the homemade Easter egg candies, you might decide to not give these away though, as they are pretty damn addictive and delicious…
No judgement whatsoever here, as I would do the same!
Have a wonderful weekend and great Easter. Enjoy all your Easter-inspired baking/cooking!
Chocolate Peanut Butter Easter Eggs
Servings 20
- 85 g salted or unsalted butter softened
- 250 g creamy peanut butter
- 300 g icing sugar sifted
- 1/2 teaspoon vanilla extract
- 300 g dark and milk chocolate I use a mix of half dark chocolate and half milk chocolate
- 1 teaspoon vegetable oil
- sea salt or sprinkles for decoration
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Line a large baking tray with parchment paper and set aside.
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In a large mixing bowl, add the butter and cream until softened and lightened in colour – mix for around 2 minutes.
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Add the peanut butter and mix again for 1 minute until combined. Now add the icing sugar and the vanilla and beat on a low speed for 2 more minutes until a crumbly mixture forms.
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Measure out 30g portions of the peanut mixture and roll into a ball. Flatten each ball between your palms and use your fingers to narrow one end into an egg shape. The eggs should be roughly 3/4 inch thick. Place the eggs on the lined baking tray.
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Chill the shaped peanut butter eggs in the fridge for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. I melted my chocolate and oil in a large measuring jug – this is great for dipping later on. Either melt the chocolate in the microwave in 20-second increments, or melt the chocolate in a heatproof bowl, set over a pan of gently simmering water (bain-marie).
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Let the warm chocolate sit for 6-8 minutes before dipping. Take the peanut butter eggs from the fridge. Working one at a time, submerge each egg into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring jug to rid of the excess chocolate. Use a toothpick or a second fork to help slide the egg off of the fork and onto the baking sheet.
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If you happen to have any leftover chocolate, drizzle it over the eggs. Also, if desired, lightly sprinkle each egg with flaky sea salt or sprinkles while the chocolate is still wet.
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Place the eggs back in the fridge for 30 minutes until the chocolate is fully set. The peanut butter eggs will keep stored in the fridge for up to 2 weeks.
If you love this recipe, then you’ll also enjoy these No-Bake Chocolate Peanut Butter Bars
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