DIY-Reese Peanut Butter Egg
Oh yeah its here……
Have you ever had one of these? Oh man I love them. I know what you are thinking. It is just a Reese’s Peanut butter cup in the shape of an egg can it really be all that different? But I am telling you it is not just a new shape. They taste better too. I love them, almost as much as……
These! Now those Reese peanut butter cup eggs really are great. But like most things homemade is even better. These are over the top delicious, the texture is perfect and the darker chocolate really knock these out of the park. These are really simple to make.
The Whimsical Princess’s Chocolate Peanut Butter Eggs
Ingredients
- 4 cups powdered sugar
- 1 1/2 cups Creamy Peanut butter
- 1/4 cup butter or margarine, melted
- 2-3 tablespoons milk
- 3 cups semisweet chocolate chips
- 1 tablespoon Shortening
Directions:
Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough. It will be just like play dough, it will be really easy to work with. Form the dough into egg shapes, and place in the freezer for about an hour.
Place the chocolate chips and shortening in a glass measuring cup. Microwave 1 minute at a time stirring in between until completely melted. (You can also use a double boiler if you prefer, but I am lazy)
Dip each egg in the melted chocolate and place on waxed paper until set. (I use a skewer and then slide the dipped egg of and cover the hole)
Once they are set you can trim any excess chocolate off that may pool at the base with a pairing knife to make them look pretty. You could also decorate them with royal icing and make a really special Easter treat.
Update*****
I made these again for Easter and paid better attention to how I do it so I thought I would update this post with a few more tips!!
Your filling should look like this it is crumbly but will hold its shape when you apply a little pressure.
When you are ready to form your eggs grab a small amount and give it a good squeeze.
It’s ok, squeeze it like you mean it!
There see nice and pretty and ready for a lovely chocolate coat.
I got about 28, 2 inch eggs.
When I am ready to dip them I put a toothpick in the bottom, and dip it in the chocolate. Gently shake off the excess chocolate. If you want to skip the whole trimming the bottom of excess chocolate just hold it for a minute or two before you set it down. The egg is frozen and the chocolate will set up quickly and not puddle. I did wind up having to make an extra cup of chocolate when I did this, I don’t know if it was the technique or the number of eggs I made.
If your egg is wiggly on the toothpick it means they are no longer frozen enough so pop them back in the freezer for a little while more. I can do about 8 each time I take them out. You could also just keep them in the freezer until you are ready to dip each one.
I store mine in the fridge, they have a shelf life of at least two days could be longer. Ours never last longer than two days so I have no idea outside of that.
I have gotten much better at taking pictures so here is a new pretty picture!
I am linking to these fun parties:
Oh be still my chocolate peanut butter loving heart! We love the Reeses eggs, and hearts, and Christmas trees ( I don't think they make any other shapes but if they do, we've had them) but I don't love the price of the 6 pack at the rate my husband and son eat them so DEFINITELY trying this recipe. And definitely following the person who posted it!
ReplyDeleteThey make them in Pumpkins too! =) Soooo much better than Reese's Cups
DeleteI am absolutely making these, first thing tomorrow! Thanks for the recipe. I'm a new follower, I found you through TipJunkie, and I'm looking forward to browsing your blog posts. If you'd like to check out mine, it's http://www.justalittlecreativity.blogspot.com
ReplyDeleteThe eggs are definitely better then the cups. I think because it has more peanut butter. I can't wait to try this recipe!
ReplyDeleteNew to your blog {and a new follower}. These look fabulous! And I agree, the egg shaped peanut butter cups (or any of the holiday shaped ones) are way better than the regular :-)
ReplyDeleteThanks for sharing! I for sure am making these for Easter.
I will have to try these!!!
ReplyDeleteThanks for sharing the recipe!
I love peanut butter cups - but they are really hard to get here in Germany. I have never had the egg ones. But they already look delicous!
YUMMY!!! Can not wait to try! :-)
if you
Deletehave never had the eggs get ready to get your socks knocked off. if you the regular ones are good , girl hold onto your seat because these are out of this world
I hopped over from tip junkie. These look absolutely delicious! I always love buckeyes at Christmas time. My grandpa would make huge ones! ;0) I am going to try these for the kiddos (and me ;0) for Easter! Thanks for sharing!
ReplyDeleteOh those sound so good. Another reason to buy peanut butter.
ReplyDeleteHi there,
ReplyDeleteThanks for the recipe! I love Reese's, so can't wait to make these, but one question.... what is shortening? Is this a US thing? Or am I just totally ignorant and it's around in the UK too?
Many thanks! xx Veronika
Crisco
DeleteTrex is the equivalent.
Delete-Michelle
being from Pa, I've made these for many years, along with coconut creme eggs...to make the shape is easy...I use a small serving spoon ...scoop out the amount I want and place the filling in my hand...almost egg shaped at that time...pinch any extra shaping if needed....usually not needed.. I place them on wax paper then freeze for about 10 minutes before dipping in chocolate. Hope this helps everyone...it is a little work but so worth it. Patsy
DeleteI am going to make these but I think I will use the chocolate Almond bark instead of the chocolate chips.
DeleteWhen i make mine i use baking wax in with the chocolate not alot and an entire box of it lasts forever it seems.
DeleteHi Veronika:
ReplyDeleteI think you have it in the UK too. Do you have something called cookeen? This is what I found for shortening in the UK:
Shortening is fat, like lard, margarine or butter. Specifically it's hydrogenated vegetable oil that is solid at room temperature. Try Cookeen (should be next to the butter etc in your supermarket).
Doesn't that sound delicious? You can leave it out if you need to but your chocolate will be a little harder to work with and not as shiny.
Good luck!
OMG, I made these last week and they taste EXACTLY like the real thing. Everybody.....and i mean everybody (including the neighbors)are begging me to make more. I think I got 24 out my batch but i made them pretty big, next round i will make them smaller, more bite size. Thanks for the great recipe.
ReplyDeleteLanaya
www.kreationz4kidz.com
They sound so yummy!
ReplyDeleteHave a sweet day!
Those look delicious!! Thank you for sharing the recipe - can't wait to make them! :)
ReplyDeleteDo you know if you can make these with all natural pb? The kind with just peanuts and salt.
ReplyDeleteMy weakness is peanut butter and chocolate!!
ReplyDeleteA friend of mine just forwarded this to me because of my slight obsession, (ok, well maybe its more than that since I raid the shelves the day after Easter and stockpile my freezer so that I have enough eggs to make it until the pumpkins come out) and I am going to have to try these! Great post and new follower here!
ReplyDeleteGreat recipe! Thanks for sharing! My husband and I made these tonight but just made them into ball shapes...soooo good! I'm sharing a link to this with all my friends on facebook and I'll have to share it to my readers on my blog tomorrow!!
ReplyDeletehttp://paddedcellconfessions.blogspot.com/
Are you able to store these at room temp, or does the coating get messy?
ReplyDeleteI kept mine at room temp and our coating was fine. You just may have them melt in your fingers a little faster...but is that really a bad thing?? ;)
ReplyDeleteI just made these and they are delicious. I even used the reduced fat Peter Pan peanut butter. Thanks for the recipie.
ReplyDeletecan I use butter instead of shortening?
ReplyDeleteI think it would be fine the shortening make the chocolate thin a bit and glossy. The butter may make it not set up quite as hard so it will melt faster in your hands so you have to gobble it up!
ReplyDeleteYUM! this looks delicious! I featured your recipe today at Mouth Watering Monday! Come check it out and feel free to grab a featured button!
ReplyDelete-Nikki
http://chef-n-training.blogspot.com/
Found this recipe via Pinterest! Sounds delicious. Although I am not a Reese's fan, I know, I'm not American, my family loves them! Does the butter need to be softened or melted or anything to be able to mix into the peanut butter/powdered sugar mixture?
ReplyDeleteHas anyone tried this with natural peanut butter (peanuts and salt?) i am wondering if i would have to adjust the amount of powdered sugar...
ReplyDeletePB Eggs are my favorite sweet treat ever. I will be trying this FOR sure! It is my favorite thing to splurge on :)
ReplyDeletelooks great going to try these soon,my daughter loves them..
ReplyDeletearent recees done with MILK chocolate not semi sweet? any reason were using semi sweet im making these tonight but im curious thanks
ReplyDeleteMomto1tot you can make them however you like! I just happen to have semisweet on hand and that is what I like better. I have no idea how the milk chocolate will perform but give it a whirl!
ReplyDeleteThese look fabulous! Approximately how many does the recipe make?
ReplyDeleteCould I use white choc. Instead? Also could food coloring be put in to make them diff colored easter reeses eggs?
ReplyDeleteWhite chocolate would work too but make sure to use an oil based food coloring. Others will clump up the chocolate. Or you could just use colored candy melts.
DeleteTHANK YOU for posting my favorite candy!!!!
ReplyDeleteYum Yum Yum I want this now lol. Great blog check out my food blog.
ReplyDeletewww.thedailysmash101.blogspot.com
Have a great Day :)
might be a stupid question..but can you clarify if I should use salted or unsalted butter? i typically use unsalted when baking..thanks! excited to try these!
ReplyDeleteAnonymous's
ReplyDelete#1 it depends on how big you make them and and honestly I can't remember but I think I got 10-15!
#2 Sure you can use white chocolate. I think white chocolate is yucky so I have never tried.
Gen: Not a stupid question. I use salted sweet cream butter. Have fun!
My husband loves reese's! He is currently deployed and I thought of sending him some. Do you know if they ship well?
ReplyDeleteAnonymous:
ReplyDeleteA big thank you to your husband and your family for the sacrifice you are all making for our country! I am guessing these would not travel well. I think they would be a melted mess by the time they got where they were going unless maybe you shipped them with ice packs but even then I am not sure.
I shipped Buckeyes in a tin over to Afghanistan and they made it ok and didn't last long once they got there...
ReplyDeleteHow well do they keep? Do you have to refridgerate them What is their "shelf life"
ReplyDeleteThanks! |Excited to make them
My recipe like this is called Peanut Butter Snowballs. You make them into balls and dip them in white almond bark. They are delicious!
ReplyDeleteI would love to make these, and I was just wondering if anyone has made these with Almond butter for those with Peanut sensitivities? And also, I am wondering if you could substitute coconut oil for the shortening since it starts out like a solid like shortening. Might give it that same texture when it hardens back up. Healthy isn't always as tasty,but might be worth a try!
ReplyDeleteI'd love to know too! Please post back if you try it. :)
DeleteOMG - these are my favorite of the Reese's peanut butter cups. They are better than the others. In fact I buy tons of them at easter time and open them sparingly throught the year. I will be making these very soon. Thank you oh so much.
ReplyDeleteI would like to link this to my blog to share your Gluten Free goodness. Let me know if that is ok.
Thanks again.
I just made these for my sister to give her for Valentine's Day. They taste even better than the Reese's brand imo. The peanut butter is a lot smoother than the slightly grainy stuff that comes in the packaged kind. Thanks!
ReplyDeleteI'll post my photos on my blog this week and link back here :)
http://stickykitchen.blogspot.com/
I think I will make these in football shapes and use white chocolate to decorate for Superbowl treats! Thanks for sharing!
ReplyDeleteI made these last weekend and they are AMAZING!!!
ReplyDeleteI modified your recipe to make a peanut free version that is safe for my son, who has a peanut allergy! Thank you for sharing your recipe! He can actually have a chocolate egg in his Easter Basket now!
ReplyDeleteMade them the other day and forgot to add the milk. They were a bit crumbly but still SOOOOO GOOD!
ReplyDeletewhat, if any, can I substitute for shortening? Butter?
ReplyDeleteThese look delicious!
i subbed butter instead of the shortening, and they were fabulous!!!! plus i put in the fridge overnight and let them set (if u can wait this long, it makes them super yum!)
DeleteI just made these for Valentines today and used a heart shaped cookie cutter to make the hearts. Mine made almost 50! I made about 35 hearts and the rest into eggs for Easter. They are fabulous! My 7 year old said they taste JUST like Reeses and they are soo easy and CUTE! I put them in little cello bags and tied a red ribbon to give for Valentines treats. Thanks so much for the recipe. I will make these AGAIN and AGAIN! :)
ReplyDeletecould i use cunchy peanut butter?
ReplyDeleteSo delicious! Definitely lives up to your claims of being as good (better!) than Reeseter Eggs! Thanks!
ReplyDeletenew follower thru pinterest!! these were delish! my hubby thanks u 4 the recipe as this was his valentines present!
ReplyDeletelove these! and can't get them here in Uganda! thank you!
ReplyDeleteI just wanted to throw another idea out there for melting your chocolate. Use a small crock pot and melt almond bark on low. We did this a couple years ago at Christmas and went crazy dipping things (fruit, pretzels, marshmallows, etc) in chocolate.
ReplyDeleteThe Happy Wife/Danielle Garcia
ldsmom2201 at yahoo dot com
http://juanshappywife.blogspot.com
Twitter: The_Happy_Wife
Shouldn't there be some salt in the recipe? That's what makes Reese's so good.
ReplyDeleteI think the peanut butter itself should have salt (unless you use the natural/fresh ground stuff).
DeleteSalted Sweet Cream butter...
Deletemade these tonight they are amazing!!
ReplyDeleteHow are you suppose to wait a whole hour for peanut butter to get cold in the freezer??? I couldn't wait. They turned out very ugly, but delicious!
ReplyDeleteI made these, but cheated and made bars instead since we have a bit to go until Easter. I did add a touch of salt because the peanut butter mixture was to sweet (using salted butter as well) to even think about adding chocolate. I also added a touch of salt to the chocolate to enhance the flavor.
ReplyDeleteLove love love the recipe with the addition of salt
I did them in shamrock candy molds for St. Patty's day coming up... Loves them!!
ReplyDeleteI MUST TRY THESE!!!!
ReplyDeleteAlso, I'm glad to see I'm not the only one who thinks the egg shape tastes better!!!
They taste SO much better because there is more peanut butter filling than chocolate! Yay for make-it-yourself!
ReplyDeleteI made these last week and I'm making them again right now. They are BETTER than Reese's!!! I shared them at work and everyone loved loved loved them. My girls fight over eating these and dinner!! So in love!!
ReplyDeleteThank you for a wonderful recipe! Made these tonight and turned Out good
ReplyDeleteI will be making these later today - we LOVE the eggs and you're right, everything is better when it's homemade!! I can't wait to try these and see what response they get - for anyone that's made this, about how many eggs or balls or shapes were you able to get out of one batch?? So yummy!!!
ReplyDeleteThese are the best things ever! I even made some with my sons nut free peanut butter so he could have some and they he loved them! Thanks so much for sharing!!!
ReplyDeleteShould the butter be room temp or melted? It doesn't say.
ReplyDeleteThe butter should be softened but not melted.
ReplyDeleteMomma Dee I got 10-15 it really depends on how big you make them.
ReplyDeletethese are amazing! I have even used just the filling part of the recipe to make edible peanut butter play dough for a play group and it was a huge hit!
ReplyDeletedo you have to use shortening with chocolate?
ReplyDeleteMy recipe for the peanut butter center is similar to yours, but I don't use milk. After I mix it all together and refrigerate, it hardens. When I'm ready to fill the peanut butter cups (I make dark, milk and white chocolate cups), I let it sit out a bit till it's soft enough to work with. I use the chocolate discs instead of chocolate chips (bought either from The Bulk Food Store or candy or cake store/s) so I don't add any shortening. If my chocolate is lumpy I use a whisk to get the lumps out instead of shortening. I agree with you that it's better than the Reese's.
ReplyDeleteI can't wait to try these!
ReplyDeleteHas anyone tried cutting back on the sugar? Seems like these could be good with less, but don't know if that would mess up the texture needed to make the shapes.
Just went to the store to get the chocolate chips that I normally have on hand, but for some reason...(not naming names here)were missing from the shelf. I "happened" to browse by the "real deal" and I just have to say thanks a million - I'm positive I would be broke beyond belief if there weren't homemade alternatives. :)
ReplyDeleteSo easy and delicious! These will be joining my chick cake pops and bunny cookies in the in-laws goody basket this weekend! Thanks!
ReplyDeleteThank you for this post!!! I HAD to try it out.... I tweaked the recipe and gave suggestions for pb and dairy allergies and VEGAN.... I also linked you to my blog post!
ReplyDeleteThis is really a great recourse to have when you don't want to feed your family all of the additives in foods that we all love like Reese's PB cups!
Thanks again!
Here is the link
http://lifesprinkledwithglitter.blogspot.com/2012/03/diy-reeses-peanut-butter-eggs-options.html
*Colleen
Just made a batch with my two year old. What is the shelf life of them? Not sure they would last but I would like to make them ahead for a playdate.
ReplyDeleteJust made these- AMAZING!!!!!!
ReplyDeleteCan natural peanut butter be used for these (ex. Smucker's Natural), or would something like Jiff or Peter Pan be best? I saw that two people have already asked this, but I found no reply in the comments. Thanks! Making these for Easter :)
ReplyDeleteThe recipe calls for melted butter but farther down the post, you say NOT to melt the butter. Now, I'm confused! I just made mine and the peanut butter mixture came out crumbly. any suggestions?
ReplyDeleteMan you are right! I will have to make them again to confirm. If they are crumbly just add a tiny touch of milk to make it workable but don't go crazy or they won't form.
ReplyDeleteJust made these with natural peanut butter. Don't do it. Even after adding extra milk they were never as soft as play dough. Froze over an hour but they were very difficult to dip. Super crumbly. Won't make again or would use regular peanut butter.
ReplyDeleteReally great! I made these this morning for Easter!
ReplyDeleteJust made these for Easter so don't expect there with be any left by tonight they are so good
ReplyDeleteI put this on my blog! Can't wait to try it out.
ReplyDeletehttp://www.amarmielife.com/
Made these Friday and I have no idea what I did wrong! Pb filling came out tasting more like bananas than pb?? No bananas were used, followed the directions and everything. Going to just give them out to kids on Easter since they won't mind the odd taste. The second batch I made I used 2 cups pb instead of 1 1/2, and still not very peanut buttery :( first time I ever made these alone.
ReplyDeleteMaybe try a different brand of Peanut Butter? I love Jiff.
ReplyDeleteI used the generic Walmart brand, tried to find Reese's but I couldn't.
ReplyDeleteSorry I am not sure why they taste like banana they really do taste like peanut butter. Do you have bananas in the freezer? Maybe it is picking it up from there?
ReplyDeleteThanks for letting us know about natural peanut butter!
I have an update for this as soon as we are past the holiday!
I have this recipe and just pat it into a 9x13 pan and spread the chocolate over top. . .just as tasty and oh so much easier
ReplyDeleteI made these a few days ago! They are quite yummy, and taste just like the real Reeses, with a much higher ratio of peanut butter to chocolate! My filling was fine, I melted the butter and everything. The dipping was kind of a pain to do all of them, but it helped to keep the undipped frozen. I stuck a toothpick in the side, dipped, and shook the extra chocolate off, and quickly rotated the stick until it hardened. The really frozen ones hardened smoothly and quickly.
ReplyDeleteIt is for the best that they are a little harder to make otherwise I would weigh a thousand pounds.
DeleteThey look great cant wait to make them. What a simple recipe.
ReplyDeleteWOW! I just found this recipe on Pinterest and I have to say you just made my day :) I L-O-V-E Reese Peanut Butter Eggs and have always wanted to make my own due to them not being avaiable all year long. And I agree with many of the other comments that YES the eggs taste better than the cups by far! Thank you for this wonderful recipe, I will be making them this weekend!
ReplyDeleteIf you use coconut oil instead of the shortening, the chocolate will set up really nice. I use melted chocolate and coconut oil for a homemade "magic shell" ice cream topping. It is wonderful!
ReplyDeleteWhen I display my peanut butter eggs... I take green food dye and add several drops to shredded coconut and gently stirred to make the coconut green ... it resembles grass...
ReplyDeleteIt's been a while but I had an idea from the pumpkin-shaped suggestion. Could you make extra of this and press it flat into a waxed sheet and then use (oiled/buttered)cookie cutters to make lots of different shapes?
ReplyDeletequestion do you have to freeze the mixture? Also, could you sub water for the milk and be fine? What's the point of the freezing?
ReplyDeleteJust made these tonight.. We 1st tried melting Chocolate in microwave.. it kinda burnt I guess because it got gritty.. We then used the double boiler. Its a pain to dip. We never did get them smooth like in the pics. They are deeeeeeeeeeelicious regardless but frustrated about the globs of chocolate on each one.
ReplyDeleteThese sound like Buckeyes that we make here in Ohio for the holidays.
ReplyDeleteWhat I find that helps end the "pooling" is to chill or freeze the cookie sheet. When you place the chocolate dipped egg on it, the chocolate instantly sets up. The frozen "egg" is a great idea though. I'm sure that helps too. I will give it a try next time! Thanks for this idea.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThank you so much for this recipe!! I've been looking for something like this for years!! The pics are also very helpful! I'm gonna do this tonight for the family. Again, thank you so much!!
ReplyDeleteThank you so much for your recipe it was very helpful and inspired me to add my own twist to your recipe and they taste amazing.
ReplyDeleteMade these tonight- they are delicious! I had o keep mine in the freezer and take them out one at a time or they would get to soft and fall off into the chocolate.
ReplyDeleteI made these last night, and they are extremely delicious.I will quickly gain another 10 pounds before this baby is due in April. Thanks! :)
ReplyDeleteCan u freeze them when they are all done??
ReplyDeleteThis looks extremely yummie and is just on my list for this year's easter sweetness!
ReplyDeleteI have a jar of unsweetened cocoa powder, any idea what i would use to makr my own chocolate dip instead of using melted choco chips?
ReplyDeleteI made these today for my son's birthday, he loves pb eggs!!!! These are easy and great, thank you soooooooo.much.
ReplyDeleteMy one concern when I saw the recipe was that I would taste more powdered sugar then peanut butter. I have made peanut butter balls before, same idea you just shape them differently, and that is what happened. After reading all the positive reviews I thought "what the heck I will give it a try." Not to be a Debbie Downer but my worst fear came true, I tasted more powdered sugar then anything. I even added more peanut butter. I am sorry to say that I was disappointed.
ReplyDeleteThese are delicious! I made a batch last week & plan to make another tomorrow! The only thing I'll do different is add a little more peanut butter. Thank you so much for this wonderful recipe!
ReplyDeleteI was concerned about using so much powered sugar in this recipe (I can't take too sweet of treats and my grandson is diabetic)Coundn't sesist because I love anything chocolate and PB. I did a search of alternatives for powered sugar so i could cut it back to half the amount and still get the same PB filling texture. I ended up using 2/3 powered milk and 1/4 corn starch ratio, for the other 2 cups of powered sugar. The mix was still the same texture, but way less sweet, and also tasted more like peanut butter than powered sugar as Phillis had mentioned. I will continue to use this version instead. I may also continue to look for alternatives for the powered sugar just to try different variations. HAPPY HAPPY HAPPY, now that I got my choc./ PB fix!!!
ReplyDeleteThank you for the great recipe! We will definitely be trying these, as we all LOVE PB eggs :)
ReplyDeleteYummy. Someone on Pinterest posted banana bites, freezing chunks of banana for about 40 min then dipping it in some chocolate mixed with peanut butter. Then freezing again. I have done this about 4 times. Its heavenly. But I use dark chocolate and sprinkling nuts or coconut on it. Either way, it is a bite of dessert and all you need.
ReplyDeleteOh wow I have to try these! I have been searching for a homemade peanut butter cup recipe for a while *Bookmarked! The Reese peanut butter cups just aren't the same anymore (are now GMO product). The chocolate has been diluted until its just not chocolate anymore and you can't fool me I'm a choco expert! :p Anyway this is great for my chocolate monster that comes out (often).
ReplyDeleteJust made these... Oh my!!! I think I ate half the bowl of pb mixture! So amazing!
ReplyDelete