What is the best type of chocolate to use for coating homemade peanut butter eggs?

The best choice for coating peanut butter eggs is melting chocolate or chocolate almond bark. These are formulated to melt smoothly and set with a glossy finish without needing to be tempered. While chocolate chips can be used, they are more prone to seizing and may not produce as thin or even a coating.

How do you shape the filling into egg shapes without it being too sticky?

The key to shaping the filling is to chill it until it is very firm. After mixing the filling, use a scoop to portion it into balls, then form them into egg shapes by hand. Place the shaped eggs on a lined baking sheet and freeze them for about 30 minutes before dipping in chocolate to prevent them from falling apart.

Can you use crunchy peanut butter instead of creamy for the filling?

Yes, you can substitute crunchy peanut butter for creamy in the filling if you prefer a bit of texture. However, the standard recipe calls for creamy peanut butter to create a smooth, uniform center that mimics the texture of a Reese's egg. The choice will not affect the structural integrity of the candy.

How should you store homemade peanut butter eggs to keep them fresh?

Store the finished peanut butter eggs in an airtight container in the refrigerator, where they will stay fresh for 3 to 5 days. They can also be kept at room temperature on the counter. For longer storage, you can freeze the undipped, shaped eggs on a tray before transferring them to a freezer bag and dipping them later.

Peanut Butter Eggs Recipe Homemade Like Reeses

Name: Peanut Butter Eggs (Reese's Copycat)
Prep time: 30 min
Total time: 1 h
Ingredients: 8 ounce cream cheese, softened; 1/2 cup butter, softened; 18 ounce creamy peanut butter; 2 pounds powdered sugar; 1 pound melting chocolate, or chocolate almond bark; 1 pound white melting chocolate, or white almond bark; Easter sprinkles

Ingredients

Scale

Main
8 ounce cream cheese, softened
1/2 cup butter, softened
18 ounce creamy peanut butter
2 pounds powdered sugar
1 pound melting chocolate, or chocolate almond bark
1 pound white melting chocolate, or white almond bark
Easter sprinkles

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Instructions

Main
1-In a large bowl using an electric: In a large bowl using an electric or stand mixer, beat cream cheese and butter until smooth. Add in the peanut butter until combined.
2-Beat in the sugar until well mixed: Beat in the sugar until well mixed. I use a 1 ½ tablespoon scoop to make balls that I form into an egg shape. Place the eggs on a wax or parchment paper lined baking sheet and freeze for about 30 minutes.
3-In a microwave-safe bowl in 30 second: In a microwave-safe bowl in 30 second increments melt the chocolate and the white chocolate separately until melted and smooth.
4-When the chocolate is ready using 2: When the chocolate is ready using 2 forks dip the eggs and cover in chocolate gently shaking off the excess. Place the dipped egg back on the wax or parchment paper and immediately add sprinkles if desired. Let harden and serve!

Notes

Additional time: follow the resting and cooling steps (30 min).

Prep Time: 30 min
Method: no_cook

Nutrition

Serving Size: 14g
Calories: 318kcal
Sugar: 47g
Sodium: 68mg
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 49g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg