3-Ingredient Chocolate Peanut Butter Eggs Recipe (Reese’s Peanut Butter Cups Copycat)
You only need 3 ingredients for this Chocolate Peanut Butter Eggs Recipe, and it tastes just like Reese's Peanut Butter Eggs! Whip them up for Easter or whenever you're in the mood for that magical chocolate + peanut butter combination.
Servings 8 servings
Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.
Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.
Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.
Dip each peanut butter egg into the melted chocolate and place it on a wire rack or wax paper-lined tray to let the chocolate harden.
Store in an airtight container at room temperature or refrigerated for up to 1 week.
- Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative. Or you can pour it out onto a parchment paper-lined plate, let it harden, and snack on it or store it for use next time.
- Instead of milk chocolate, you can use dark chocolate or a mixture of milk and dark chocolate.
- You can use chocolate melting wafers instead of chocolate if you don't want to temper the chocolate. (My favorite chocolate melting wafers are the Ghirardelli Dark Melting Wafers available on Amazon.)
- To store these Chocolate Peanut Butter Eggs, layer them in single layers between wax paper in an airtight container. Store them in the fridge for up to 1 month or in the freezer for up to 6 months.
Serving: 1egg | Calories: 308kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Sodium: 8mg | Potassium: 219mg | Fiber: 3g | Sugar: 28g | Calcium: 16mg | Iron: 1mg