Reese’s Peanut Butter Recipe
A Reese’s peanut butter egg is a classic. I remember the sweet taste of chocolate and peanut butter being a favorite as a kid. This Reese’s Peanut Butter Eggs recipe brings back those memories – and is easy to make.
Breaking the Code to Reese’s Peanut Butter Eggs
This is the same recipe I use for Ohio Buckeyes. But I add a secret ingredient to make them taste more like Reese’s peanut butter eggs: very finely ground salted dry roasted peanuts, about 1 generous cup to a batch. In doing a taste test, the filling in Reese’s eggs is darker in color and tastes more “peanutty” but honestly, for the cost difference and fun making these, you won’t be disappointed.
Let me know your favorite peanut butter recipe for eggs or Buckeyes and we might just crack the code!
You can divide the recipe in half or freeze leftover dough.
Reese’s Peanut Butter Eggs Copycat
You can divide this recipe in half, or freeze extra dough.
3 pounds confectioners’ sugar (there are 4 cups in 1 pound)
1 pound butter, softened (4 sticks)
2 to 2-1/2 cups peanut butter or more as needed (I like a bit more)
1 tablespoon vanilla
1 cup finely ground dry roasted salted peanuts (optional but good)
4 cups semisweet, bittersweet or milk chocolate chips (each 12 oz bag of chips equals 2 cups)
2 tablespoons Crisco
Blend the confectioner’s sugar, butter, peanut butter, vanilla and ground nuts very well to make dough. The more you mix the dough, the smoother it will be. It should be soft enough to form, but if not, add a bit more peanut butter. Form into egg shapes. Put into the freezer for a few minutes while melting the chocolate.
In a double boiler, nonstick pan or in the microwave, melt the chocolate chips and Crisco. Remove from heat. Let cool a little bit. It should still be pour-able but not real hot.
After the chocolate has completely melted, remove the peanut butter eggs from the freezer and use a dipping fork (tip below) and dip each in into the melted chocolate letting the excess drip off. Set the dipped peanut butter eggs on a cookie rack to finish setting up.
Make your own dipping fork! Just break off the 2 center tines of a plastic fork.
Why add Crisco to chocolate? It just helps it flow and keep a sheen.
Leftover chocolate? No problem. Store in frig and remelt.
Georgia Pelle’s opera cream candy eggs
Georgia, a Kentucky reader, has been making these for 40 years. Her sister, Sue first told me about these. “Everyone just loves these – better than any commercial brand”, she said.
4 oz regular cream cheese, softened
1 stick butter, softened
2 teaspoons vanilla
6 cups confectioners sugar
Melted semisweet or dark chocolate morsels for coating: 2 cups morsels and 1 tablespoon Crisco
Cream cheese and butter, then add vanilla. Add sugar 1 cup at a time. Mix well slowly. The more you mix the smoother the dough will be. Form into shape and chill.
I dip them into the cooled melted chocolate quickly to cover all over, then put them on a cookie rack until coating is set.
(Georgia uses molds: Melt some chocolate without Crisco and brush molds with melted chocolate. Place coated molds in frig 15 minutes. Break off a piece of the filling and press into mold. Brush with chocolate to seal bottom. Place in fridge and chill. Release from molds).
Reese’s Peanut Butter Eggs will be a hit in your house. And it’s so much fun making them just the way you like!