It keeps the chocolate from melting in your fingers, and keeps the chocolate thin and smooth. This is how I dip my peanut butter balls and always have success.

Wow! Just finished them up and I can not wait for Rob to get home he is going to fall in love with me all over :).

I hope that makes sense! Let me know if you try it! This gave me just the push I needed to get in the kitchen and do it. Home Recipes Ingredients Chocolate & Cocoa Baking Chocolate, So easy to make and taste good! Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small … I am absolutely addicted to Reese’s peanut butter eggs! Blown.

Do these have to be kept in the refrigerator??

Thank you for this delicious recipe! These remind me of the peanut butter balls I make for Christmas. Home > Recipes by Category > Candy Recipes > Homemade Peanut Butter Eggs. The secret is not to tell anyone how easy they are, so they can think you slaved all day and conquered some culinary feat! I find it essential when melting chocolate for dipping or coating. Stay healthy and safe, happy holidays! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. and she loved them. That is all.

Hi Tonya, I didn’t really have an issue with them sticking too much to my hands. I almost wish I had made them smaller. Everyone loved them. I did this with the bars, and it was fantastic! I have 2 questions. Hi Charlyn, Yes, you need those to achieve the right consistency (and flavor!). I accidentally bought a jar and no one will eat it.

You could always coat your hands in a light dusting of powdered sugar. Your pictures of these, however, are second to none! I’m so drooling over these. I’ve always loved peanut butter eggs and wanted to find a recipe this week, so THANK YOU for posting. ;-), Three years ago: Soft & Chewy Peanut Butter-Chocolate Chip Cookies

Can’t wait to try this. holy moly :) these are good! Beat in sugar. :). Yes, vegetable shortening would be Crisco.

Do you think I could sub coconut oil for the shortening?

These are lovely! Hi Margaret, Yes, I definitely think you could use sunbutter in place of peanut butter here.

We’ve made our own pb cups before as well, and there is no going back once you’ve done that. Place on waxed paper-lined baking sheets. And Happy Easter to you as well!

Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. *****. Would I still use the Crisco? Always a hit, and always requested by friends and family.

just curious.

Can I use 2 T butter instead of 2 T shortening? B/c I’m not up to doing the standing involved (recovering from an 8-1/2-year leg injury and 2 different cancers), I plan to pat the filling into a buttered 8-inch cake pan and pour the chocolate atop. This is the only recipe I will use for peanut butter eggs! Hi Janet, I’ve never tried a sugar substitute so I can’t say for sure. make sure it’s food grade wax. Would butter or lard work instead of the veg shortening? Excellent! Let’s break down these peanut butter eggs…. It does allow however the chocolate to set up less flimsy than the shortening does. Hi Melinda, It could have to do with not cooking it long enough.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. We adore chocolate-covered peanut butter in all shapes and sizes. Amazing! Stir until smooth and creamy.

Can’t wait to make these with my children this weekend with soynut butter, since they are allergic to peanut butter.

Or do you think I could omit it if I’m using the semi-sweet baking bars? Who knew they would be so easy to make?

Mine never look this pretty! This year, I found out that my son is lactose intolerant, so I tried to modify the recipe to work around the food sensitivity. If you add a big heaping spoon of peanut butter instead of shortening, it adds to the flavor, and produces the same result as the shortening. You are my hero.

They have been requested again this year. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. Mine were not as pretty as yours. However, Easter was definitely all about the quality. I’m wondering if I can substitute sunbutter (sunflower seed butter) for the peanut butter for my son with nut allergies. ;) Thank you for the recipe Michelle! Not a stupid question! These easy-to-make confections are a must for me at Easter. Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly. But they are incredibly sweet, too sweet for my taste. You could dip them in a side of jelly…Lol.

YUM! Required fields are marked *, Making this tonight for my family and oohh I can’t wait.

i even used reduced fat peanut butter (all i had on hand) which didn’t seem to affect the taste at all. We’ve been making your recipe since the day it was published, and year after year we make more, yet it’s never enough! I WOULD LIKE TO FIND A RECIPE THOUGHT FOR COCONUT FUDGE ANY ONE HAVE ONE>? You did a great job; these are beautiful!

If you’re hosting Easter I have a fun idea for you! No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes.

Photo: Courtesy of Elizabeth Buxton.

I was really nervous about changing the recipe, but they are wonderful!

AFFILIATE DISCLAIMER. Seems when the chocolate hit it, it became too soft and fell off. They turned out perfectly!

Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly. My Reese’s peanut butter cup gene has activated and is urging me on to make these! An easy recipe that will be a holiday staple! I need these now!…but my hips certainly don’t. I just finished making these and almost didn’t want to let them cool down before trying one. I’ll be writing about these on my blog, with a link back to yours, of course.

These are easy to make. (in other words an emulsifier of some form really is your friend here :) ).

Does the recipe need to be altered if i want to dip them in white chocolate?

They are so rich. Set aside and let cool to room temperature. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Thank you again! Please comment ‘back’ if you try it! You really just use the fork to push it around; I drop the egg in the chocolate, use a fork to flip it over (but don’t actually stab the egg with the fork) and then lift it out almost like a forklift (the fork stays flat and you just scoop underneath the egg to lift it, letting the excess chocolate drip off between the tines).

I followed the directions exactly, and they turned out great! Basically, they are a dream to make and are utterly addicting. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder.

Thanks for the recipe. Hi Christy, I would say a couple of weeks, as long as they are stored in an airtight container. In some ways, it was actually better.

Like Kristen, these remind me of the peanut butter balls, I used to make at Christmas time.

Mind. I’m planning to make this on Easter Sunday. Five years ago: Mango-Pineapple Salsa thank you so much for sharing this recipe!!

Although they look like mounds of choco colored cookie dough balls, they taste magnificent!! It keeps the chocolate layer to a more manageable size and keeps it from building up too much when dipping anything from truffles to cake pops but a thick layer of chocolate, i.e. Hope that helps! These are just perfect! Hi Kim, I would recommend coconut oil. You can also use semisweet or dark chocolate for the coating, if you prefer. Hi Michelle, I made these last year and they were very good. Is there any substituion for the shortening?

I thought the reduced sugar might be the problem; I just didn’t want to make them too sweet. If you cut back on it, they are likely way too soft.

Vegetable oil might not help the chocolate set, since it’s a liquid at room temp, whereas the others are solids. I made them with the natural Jif and they turned out perfectly! 1: I use natural peanut butter normally (the kind you have to stir before using and then keep in the fridge). Good Luck ! I’ve made these a ton of times and they’ve never turned out too soft. Hi Angela, I think cookie butter would certainly work, but I’m not sure about a Nutella coating. I have made marshmallow-peanut butter eggs and used natural peanut butter … I just pour off the excess oil instead of stirring it back into the peanut butter before I start. I made these for my mom as an Easter gift (Reese’s Eggs are her favorite!) Let’s face it – without fail, someone always ended up with a box of Nerds, or raisins, or some other type of unsavory candy on Halloween night. I have made these multiple times. Just made these with semi-sweet chocolate chips for the coating and they’re AMAZING!! However, I found them a little too sweet.

Would love if you could check out my blog that I recently started! I used my crock pot on low to melt the chocolate and dip. Have been wanting to make something similar with white baking chips since I’m allergic to chocolate. You can leave them out on the counter in a closed container if you like the inside a little softer or refrigerate them if you like them stiffer. Also, I think I might not have cooked it long (or slowly) enough because the sugar stayed a little grainy. I’ve loved tackling homemade versions of treats that I have always eaten from a wrapper; it’s incredibly satisfying to know exactly what I’m eating, and that I’m not using any crazy preservatives or chemicals. YUM!! One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. They look so good I could eat them all! Place the bowl in freezer for about 5-10 minutes to make dough easier to work with.

Thank you for the recipe! It was more like they were melting…maybe I should have kept them in the refrigerator longer??

Shape about a tablespoon of chilled peanut butter dough into eggs, place on a cookie sheet covered in wax paper. Your email address will not be published. Hi Jacquelyn, I’ve never used whipped peanut butter, so I couldn’t say for sure if the texture would be okay for these (not sure if it would be too soft?). Very rich! They were great.

It took me just under three bags of wiltons.

They did make 33 even though I didn’t make double, but more the better, right?

Your photographs are excellent! I don’t think it would actually set. I just made them again and the pb filling is a little gritty- what did I do wrong? I just wanted to thank you for this great recipe! But Make ‘n Mold from Michaels works just fine too. The eggs wldnt stay on the forks. Divine!

Lots of these recipes out there but I really liked that you melt the ingredients on the stove to dissolve the brown sugar.

I ended up with a TON of leftover chocolate. Too sweet for all the adults in our house. They tasted better than the store bought ones.

Yikes…I LOVE Reese’s!

I didn’t know if you had anything like this.

I love me some PB and chocolate. That’s all I have! ;D. i think Easter has way better candy than Halloween. :0) How long do these typically last in the ‘fridge? I love peanut butter eggs! i love anything reese’s and jumped at the chance to make my own (especially since i would get to lick the bowl!). I am sure most kids would like these, though. Regular ‘ol Jif or Skippy is your best bet! Making them now.