Description
These Homemade Peanut Butter Eggs (Reese’s Eggs) are a delightful treat with a creamy peanut butter filling and a smooth chocolate coating. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1 cup (8 oz/225 g) salted smooth peanut butter
- ¼ cup (2 ½ oz/71 g) maple syrup
- 4 tablespoons almond flour
- ¼ teaspoon salt
- 2 cups (12 oz/340 g) chopped milk chocolate
- 1 teaspoon vegetable oil
- Sprinkles and Candy Melts
Instructions
- Prepare by lining two small trays with parchment paper.
- In a medium bowl, combine the peanut butter, maple syrup, almond flour, and salt. Stir well until fully mixed.
- Allow the mixture to thicken by resting for 10 minutes.
- Divide the mixture into 16 equal portions (about 1 ½ tablespoons each), shape into egg forms, and flatten slightly.
- Place the shaped eggs on one tray and freeze for 1 hour until firm.
- In a microwave-safe bowl, combine the chopped milk chocolate and vegetable oil.
- Melt the chocolate mixture in the microwave in 30-second intervals, stirring after each interval, or melt it over a double boiler until smooth.
- Working in small batches and keeping the rest frozen, dip each egg into the melted chocolate using a fork.
- Gently tap the fork against the bowl's edge to remove excess chocolate, then place the coated egg on the second prepared tray.
- Repeat the dipping process with the remaining eggs.
- Refrigerate for about 30 minutes until the chocolate hardens.
- Melt the Candy Melts according to the package instructions and fill piping bags with small round tips for decoration.
- Pipe your preferred designs onto the coated eggs and add sprinkles while the melts are still wet.
- Refrigerate until the decorations firm up, about 30 minutes.
- Serve chilled with milk and store leftovers in an airtight container for up to 2 weeks.
Notes
Allowing the peanut butter mixture to rest helps achieve the right firmness for shaping.
Use any leftover chocolate for decorating to avoid waste.
Store the eggs with parchment paper between layers if stacked to prevent sticking.
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 10g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg