Eggs: Kitchen-made Peanut Butter

Do You Have Regular Easter Candy?

My girls and I would all say the chocolate Cadbury mini eggs. But I also love a Reese’s peanut butter egg which is also what Pat would say is his regular (not that he’s a big candy person either way). Nothing beats the soft creamy peanut butter middle covered in a shell of milk chocolate. amiright?

Well I’m here to tell you that you can make better version of Reese’s peanut butter eggs easily at home. All you need is only a handful of ingredients, minimal effort and maybe a smidgen of patience 😉. (aka my kind of recipe!)

To Make These Kitchen-made Peanut Butter Eggs Gather:

• peanut butter (creamy/smooth) – Or try a nut butter or seed butter of your choice.
• oat flour – I usually make my own, but I never get it as fine as store-bought (I use Bob’s Red Mill).
• maple syrup – Adds a touch of sweetness.
• real vanilla extract – Enhances the peanut butter flavor.
• milk chocolate chips – Or use your regular chocolate.
• coconut oil – Helps set the chocolate when chilled.

In a mixing bowl, measure and add 1 cup each creamy peanut butter and oat flour, 1 tablespoon maple syrup and 3/4 teaspoon vanilla.

Stir well until combined.

Cover and refrigerate for 30 minutes.

Once chilled, use a 1-1/2 tablespoon scoop to measure out each portion.

You should get 13 scoops. However you could use a smaller scoop and get smaller eggs if you wanted!

With your impeccably clean hands, shape each portion into egg shapes. Freeze for 2 hours. You can freeze for 1 hour, but I found that the warm chocolate softens the eggs genuinely quickly.

Before you pull the frozen peanut butter eggs from the freezer, add 1-1/2 cups (about 11.5 ounce bag) of milk chocolate chips plus 1 tablespoon coconut oil to a mixing bowl set over a saucepan of shallow simmering water.

Being mindful of the steam, stir gently. Once about 3/4 of the way melted (using oven mitts or a kitchen towel, carefully remove to a heat safe surface or trivet and stir until smooth. Let this cool a minute or so, so that it’s not extremely hot when coating the peanut butter eggs.

Until smooth. Let this cool a minute or so, so that it’s not extremely hot when coating the peanut butter eggs.

Grab the peanut butter eggs and set up your work station.

Quickly dip the bottom of an egg into the melted chocolate.

Drizzle to cover with chocolate.

Use a fork to lift the egg out of the chocolate and gently tap to remove any excess chocolate.

Place back onto the parchment, the cold pan will set the bottom fast. I also sprinkled half with a little fleur de sel for that sweet and salty combo.

Once finished, pop them into the fridge or freezer for 30 minutes to finish setting up the chocolate.

And there you have it! The first time I made these I was a little nervous to have people try them because ‘”what could possibly beat a Reese’s?”. A friend had one right before walking out the door for class, she loved them (win!). When Pat tried it he gave me a look and said that they were genuinely good and especially close to a Reese’s. I agree!

Prepare to fall in love!

You can store these in a container, separated by wax paper if desired and refrigerate for a few weeks or freeze up to 2 months. Not that they will last that long.

Enjoy! And if you give this From-scratch Peanut Butter Eggs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!