These are so good! They are a “must make” in my opinion. Once you have these peanut butter eggs, you will prefer them over Reese’s peanut butter eggs. Be warned, they are dangerously addictive!
- 24 ounces of creamy peanut butter, I love Jif brand, don’t use Natural peanut butter for this recipe
- 1/2 Stick of butter (4 Tablespoons), room temperature
- 8 ounces of Cream Cheese, room temperature
- 1.5 teaspoons of pure vanilla extract
- 24 ounces of Confectioners Sugar (10X sugar), I used Domino brand sugar
- 2 packages of Godiva Milk Chocolate Melting Wafers
- 1 teaspoon of Salted Butter
- Decorations of choice, such as sprinkles, different colored icings, and different sugary adornments
- Using a hand mixer, mix together peanut butter, softened cream cheese, softened butter, vanilla extract, and confectioners sugar until well blended. Mixture may be similar to crumbly wet sand, that’s ok, as long as it forms when molded.
- For a uniform egg size, use a small cookie scoop to scoop out the peanut butter mixture. Shape the ball into an egg shape and place on a baking sheet lined with parchment paper. If you want them to look similar to Reese’s eggs, flatten out the top of the egg shape a little. Once all the dough is formed into eggs, chill in the refrigerator or freezer until cold enough to dip into the melted chocolate.
- Once the eggs are cold and firm, melt your chocolate wafers in either a double boiler or the slowly melt in the microwave in a microwave safe bowl (I used the microwave method, I find it to be very easy) in 30 second increments until melted. I add in a teaspoon of salted butter to the chocolate. When the chocolate is melted, smooth, and shiny, get your chilled eggs out and coat each one into the melted chocolate and place on a rack to allow the access to drip off.
- Decorate the eggs while the chocolate is still warm so that the sprinkles and adornments adhere. Cool the coated eggs in the refrigerator or freezer until the chocolate sets. Store eggs in the refrigerator in an airtight container. You can also freeze the eggs in an air tight container.
Enjoy! These are so yummy and such a great treat!
Please let me know what eggs do you like to eat or make? What Easter egg flavors should I make next? Let me know in the comments! Some ideas are lemon cream, raspberry cream, strawberry cream, orange cream, vanilla buttercream, chocolate cream, mint, tahini buttercream, and coconut cream, so many different flavors to choose from!