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Easy Reese’s Peanut Butter Chocolate Easter Eggs

Reese’s Eggs are an easy Easter Dessert Recipe for peanut butter chocolate covered eggs. Simple, quick and easy no bake dessert recipe with peanut butter and chocolate is perfect idea for Easter treat. Homemade Reese’s Eggs are easy, so cute and fun spring treats for kids and adults, too!!!

Easy Reese's Peanut Butter Chocolate Easter Eggs.  Reese’s Eggs are an easy Easter Dessert Recipe.  #reeses #Easter #chocolateeggs

Chocolate and Peanut Butter are my two favorite sweets to eat together.  That’s my favorite thing about this Reese’s Peanut Butter Chocolate recipe.

 

 

 
 
1 cup creamy peanut butter ¼ cup butter-melted 2 Tablespoons brown sugar 2 teaspoons vanilla Dash of salt 2 cups powdered sugar about 10-12 oz. chocolate or chocolate chips (I used half semi sweet baking chocolate and half milk chocolate)
Ingredients
  • ¼ cup melted butter
  • 1 cup creamy peanut butter
  • 2 Tablespoons brown sugar
  • 2 teaspoons vanilla
  • 2 cups powdered sugar
  • 10-12 oz. chocolate or chocolate chips
Instructions
  1. Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
  2. Stir together peanut butter, melted butter, brown sugar, vanilla just to combine.
  3. Gradually mix in powdered sugar.
  4. Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
  5. Place it in the freezer until firm enough for cutting.
  6. Line a tray with parchment paper, set aside.
  7. Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
  8. Melt the chocolate and line another tray with parchment paper.
  9. Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate.
  10. Place chocolate covered eggs on the parchment paper lined tray.
  11. Refrigerate until chocolate has set.
  12. Store in the fridge or freeze for longer storage.
  13. Use a 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter.