Peanut Butter Eggs are one of the best things about Easter, and even better when they are homemade! This recipe is an easy version of Reese's classic with simple ingredients like peanut butter and chocolate.
Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll the dough out until it is ½-inch thick. Use a 2-inch egg-shaped cookie cutter to cut the peanut butter “dough” into egg shapes. You can also use a knife to cut if you don’t have a cookie cutter. Place the cut egg shapes on a wax paper-lined plate or tray and freeze for 1-2 hours.
Add chocolate chips to a medium-sized bowl and melt in the microwave for 2 minutes, stirring every 30 seconds. Using a fork, dip one frozen peanut butter egg into the melted chocolate, pushing it down slightly so the back is coated in chocolate. Spoon over more chocolate to cover the top. Spread it with the back of the fork until it is smooth and then gently lift the coated egg out of the chocolate. Scrape off any excess chocolate on the side of the bowl as it is being removed.
Wait a few hours, or until the chocolate covered eggs are completely hardened, to serve. You can also refrigerate them to speed this part of the process up. Enjoy!
To Prep-Ahead: The peanut butter mixture can be made up to 2-3 ahead of time. To use, be sure to let it sit at room temperature for 10-15 minutes to soften. Leave the filling covered with a damp paper towel in the fridge until you are ready to dip in the chocolate.