Best Peanut Butter Eggs Recipe

Copycat peanut butter eggs taste better than store-bought Reese's!  


3 cups powdered sugar 1 1/2 cups creamy peanut butter 1/4 cup butter melted 3 cups chocolate chips semi sweet, milk chocolate or white chocolate 1 tablespoon shortening cooking spray



Combine powdered sugar, peanut butter, butter, and 2 tablespoons water in a mixing bowl.   


Low-speed beating creates dough. If dough is too crumbly, add 1 teaspoon of water at a time until desired consistency is obtained. Line an 8" or 9" square pan with foil. Cover foil with cooking spray.  


Chill the pan for 30 minutes after pressing the peanut butter mixture evenly.  


Use the foil edges to lift the peanut butter mixture from the pan and cut out egg shapes with a cookie cutter.  


Freeze eggs for 30 minutes on a parchment-lined sheet pan. Put chocolate chips and shortening in a microwave-safe bowl. Melt chocolate in 30-second intervals in microwave. Stir smooth.  


Remove frozen eggs and dip in chocolate. Tap the bowl to remove excess chocolate. Return the dipped eggs to the parchment. Repeat to coat all eggs. Use a small spoon or piping bag to drizzle remaining chocolate over eggs.  


Serve chocolate when it firms up. Eggs can last 5 days in an airtight container.  


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