Peanut Butter Eggs For Easter
I remember making lots of these Peanut Butter Egg for Easter when the kids were young. They are so easy to make and taste even better than the store-bought ones!
Chocolate and peanut butter is match made in heaven. Make your own Reese’s peanut butter eggs and surprise your family when you add one to their Easter Baskets.
INGREDIENTS YOU WILL NEED…..
- Peanut Butter…. In place of peanut butter. Use whichever nut butter you prefer like almond butter or sunflower butter or even Nutella.
- Powdered Sugar
- Butter…Use unsalted butter– salted butter makes the mixture too salty.
- Milk
- Milk chocolate chips
- Shortening
Place them on a cookie tray lined with parchment paper– this keeps the eggs from sticking on the tray, and also makes for easy clean-up.
Have the kids help sprinkle or candy on top of the eggs. Hurry and do it before the chocolate hardens.
How Do You Store Them?
Because the filling in the homemade Reese’s eggs contains butter, they don’t have a long shelf life like store-bought eggs. The eggs can be stored on the counter for up to four days, or in the fridge for up to one week.
Can You Freeze Peanut Butter Eggs?
Once the coating has chilled, you may freeze them in a large freezer bag for up to 3 months.
We love Easter in our family we are so grateful to have the opportunity to celebrate the real reason for this season. We celebrate Jesus Christ’s life and the sacrifice he made for each one of us so that we can all live with him again for eternity.
Happy Easter.
Ingredients
- 1 1/2 cups peanut butter
- 3 cups powdered sugar
- 1/3 cup melted butter
- 2 tbsps milk
- 1 1/2-2 bags milk chocolate chips
- 3 tbsps shortening
Instructions
- Beat the peanut butter, powdered sugar, and melted butter until well combined. Add the milk and combine. Filling will be crumbly.
- Grab a few tablespoons of the peanut butter mixture and roll into the shape of an egg. Place on a cookie sheet and freeze about 15-20 minutes to harden.
- While the peanut butter hardens, melt the chocolate with the shortening using your microwave in thirty second intervals.
- Grab the peanut butter eggs from the freezer and dip them individually in the chocolate. I like to set them on a cookie sheet covered with parchment paper.
- Allow the chocolate to harden. These keep best if they are refrigerated.
- Adapted from Six Sister's Stuff.