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homemade peanut butter eggs

These homemade copycat Reese’s Peanut Butter Eggs have the classic combination of creamy peanut butter with a rich chocolate covering, perfect for Easter or any time you crave this iconic treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 30
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounce cream cheese softened
  • 0.5 cup butter softened
  • 17.5 ounce creamy peanut butter
  • 2 pound confectioners' sugar
  • 1 pound melting chocolate or almond bark
  • 1 pound white melting chocolate or almond bark

Method
 

Preparation Steps
  1. In a large bowl using an electric or stand mixer, beat cream cheese and butter until smooth.
  2. Add in the peanut butter until combined.
  3. Next beat in the sugar until well mixed.
  4. Use a 1.5 tablespoon scoop to make balls and form into an egg shape.
  5. Place the eggs on a wax or parchment paper lined baking sheet and freeze for about 30 minutes.
  6. In a microwave-safe bowl in 30 second increments, melt the chocolate and the white chocolate separately until melted and smooth.
  7. When the chocolate is ready, using 2 forks, dip the eggs and cover in chocolate, gently shaking off the excess.
  8. Place the dipped egg back on the wax or parchment paper and immediately add sprinkles if desired.
  9. Let harden and serve!

Notes

These peanut butter eggs need to be refrigerated because they contain cream cheese. Store them in the refrigerator until you are ready to eat, or if you're putting them in an Easter basket, keep them in the fridge until you're ready to gift them.
You can easily make these eggs in advance. Simply make the peanut butter filling, form them, freeze them, and then transfer them to a freezer bag and dip at a later time if you want to make these ahead of time.