Recipe of the day: peanut butter and chocolate eggs

Easter is all about the eggs, baby. Hard-boiled eggs, colored in light spring tones, eggs that have been made into herb omelets and ham frittatas for Easter brunch, and of course candy eggs in Easter baskets. Of course, you can get your Reese’s Peanut Butter Eggs, Cadbury Eggs, and Caramel Eggs in the store – but what kind of fun is it?

Easter recipes Perfect for spring

You can easily make your own Reese copycat Peanut Butter Eggs at home! Read on for tips or jump to the video or recipe.

Peanut butter eggs only need a few basic baking ingredients: peanut butter, powdered sugar, butter, melting chocolate waffles, and a little vegetable oil. Make sure you use chocolate waffles for melting and not chocolate chips – the latter make the end result extremely soft and melt prone, which you don’t want here. And if you really want to recreate Reese’s famous peanut butter eggs, use Reese branded peanut butter (but really, any brand will be fine).

This peanut butter chocolate egg recipe doesn’t require an egg shaped candy shape, but it does require a bit of know-how. After you’ve mixed the peanut butter and powdered sugar, place them in the refrigerator for at least two hours, ideally overnight or up to a day.

The egg forming process works much better when working with chilled ingredients. Therefore, it is also important to work quickly when shaping the eggs. If you have one, an oval cookie cutter could help speed up this process, but we shaped it with our hands and found that this works well too.

A tip: shape your egg into the shape you want, place it on the waxed paper, and then smooth it out with your fingers. Freeze when you’ve shaped the eggs.

For immersion, it’s also important to work with rock-hard peanut butter eggs. Take them out of the freezer about 10 times at a time to soak them.

You can then sprinkle them with melted peanut butter waffles, colored white chocolate waffles for Easter torches, or decorate them with sprinkles or sugar decorations. Have fun with it and do what you think is right! And when you’re done with that, use more chocolate in these delicious chocolate dessert recipes

Not sure how to get it working? Check out the video below (via The Daily Meal’s YouTube channel).

This recipe is from Stacy Sterner of Kutztown, Pennsylvania and was originally published in The Morning Call.


  • 2 (12.5 oz) glasses of creamy peanut butter
  • 4 cups of powdered sugar
  • 1/4 tablespoon (8 tablespoons) butter
  • 1 cup of chocolate waffles, milk or dark
  • 1 teaspoon vegetable oil
  • A couple of peanut butter waffles (optional)


Step 1: In a large bowl, mix 2 (12.5 ounce) glasses of creamy peanut butter, 4 cups of powdered sugar, and 1/4 pound (8 tablespoons) of butter. The batter should be creamy but thick. If not thick enough, gradually add a little more powdered sugar. This dough must be refrigerated at least 2 hours and preferably a day in advance before work.

Step 2: Once the dough has cooled, take small amounts from the refrigerator, roll them into small balls, and shape them into eggs. In a plastic container, store the eggs in layers separated by wax paper. Freeze. When the eggs are completely frozen, take out a few at a time to dip in chocolate.

Step 3: To melt the chocolate, place 1 cup of chocolate waffles in a small bowl (glass, not plastic) with 1 teaspoon of vegetable oil. The oil gives the chocolate a little shine. Melt in the microwave slowly in 45 second increments until completely melted. Dip frozen eggs in the chocolate one at a time.

Step 4: If you want, after dipping the eggs, you can drizzle melted peanut butter waffles over them (in the same way as the chocolate is melted). Let cool in a cool place on a baking sheet lined with waxed paper. The chocolate should set almost immediately if the eggs were frozen before dipping. Store in either the refrigerator or freezer in plastic containers until use.


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