These homemade peanut butter eggs taste just like Reese’s peanut butter eggs, and they’re so easy to make! It’s as simple as combining a few ingredients together then dipping in chocolate to finish off these yummy Easter treats!
1poundchocolate melting wafers or almond barkwhite or milk or a combination of the two
Place cream cheese and butter in a large mixing bowl or stand mixer and beat until smooth.
8 ounces cream cheese, 1/2 cup butter
Add the peanut butter and mix until combined, then beat in the sugar and mix until smooth and creamy.
18 ounces creamy peanut butter
Once that’s smooth, add in the powdered sugar and beat until well mixed.
8 cups powdered sugar
Scoop mixture using a 1 1/2 tablespoon cookie scoop or large spoon and form into egg shapes. Place the eggs on a parchment lined baking sheet and freeze for about 30 minutes, until the eggs are firm.
Place each type of melting chocolate in a separate bowl and microwave each bowl for 30 seconds, then stir. Repeat 30 second increments, stirring after each one, until chocolate is melted and smooth.
After eggs are chilled, use two forks to dip each egg in the melted chocolate. Make sure to completely cover the egg and gently shake off any extra chocolate.
1 pound chocolate melting wafers or almond bark
Place the dipped eggs back on the parchment paper. While the chocolate is still soft, add sprinkles to make them more festive.
Allow chocolate to set then serve!
Work in batches. Keep half of the eggs in the freezer while you’re dipping the first half so that the peanut butter mixture doesn’t get too soft to stay together while they’re being dipped.Store in the refrigerator because of the raw cream cheese in the mixture. These are good for up to a week stored in the refrigerator.Freeze these peanut butter eggs for up to three months by placing them in an airtight freezer safe bag.