Do you love Easter peanut butter eggs? Well, I’m going to show you how to make them right in your home! Super simple, delicious, and totally customizable based on your likes.
Do you love making your own candy?
Well, if you answered yes I have a fantastic recipe for you!
These homemade Reese’s peanut butter eggs are just what you need!
Not only are they adorable but they taste AMAZING and can be customized to use whatever colored candy melt you like.
I opted to use pink, yellow, blue, purple, and mint green to make these eggs as they are the perfect colors for not only Easter but spring.
If you have never made your own candy before make sure to read the whole post for tips and tricks on how to make the candy.
Table of Contents
Ingredients for homemade peanut butter eggs
- Peanut butter – I used creamy peanut butter for my eggs. If you’re a fan of crunchy peanut butter you can easily swap the two.
- Powdered sugar – This not only sweetens the candy it also helps turn the peanut butter into a fluffy consistency you need to help pipe the filling.
- Vanilla extract – Just a splash for added flavor.
- Unsalted butter – This also helps turn the peanut butter filling into the perfect consistency. I like to use unsalted butter because I find the peanut butter to already be salty enough. If you only have salted butter it’s totally fine to use.
- Candy melts – I used pink, blue, and purple candy melts but you can use whatever flavor melts you can find or like. If you do not want to use candy melts you can use pure chocolate but it will melt faster on your fingers than candy melts.
The best chocolate to use
For these colorful Easter peanut butter eggs, I used colored Wilton candy melts.
That’s a great option OR you can use plain white or chocolate-flavored candy melts.
If you want to keep things more traditional you can use melted bar chocolate or a higher quality chocolate wafer like the ones from Ghirardelli.
The great thing about candy melts is that they are really easy to use and after they are set up they do not melt on your fingers. That makes them a great option for gift giving.
Peanut butter options
I opted to use creamy peanut butter but you can also use crunchy peanut butter if you’re looking for a little more peanut in each bite.
If you’re looking to keep things peanut-free you could also use sunflower seed butter or another nut butter.
However, if you’re looking to use a more “natural” type of nut butter you may have to add a little more powdered sugar to thicken up the filling as they tend to be a bit more oily and runny.
How to assemble homemade peanut butter eggs
We talked about why candy melts work really well in this candy but if you’re looking for a little advice on how to actually make these I have you covered!
Step 1:
Mix together your peanut butter and butter until fluffy and light.
Next, add your powdered sugar and vanilla extra and mix until the filling is fully combined. The texture should be soft but not runny.
If you have ever made peanut butter buckeyes you’ll want the filling for these eggs to be just slightly softer.
Add the peanut butter mixture to a piping bag and set aside.
Step 2:
After your filling is ready you’ll want to get your candy coating prepped.
Melt it slowly in the microwave, making sure to stir the candy melts every 20 seconds. This is to make sure it does not burn.
After your candy is melted you’ll want to start working on putting the chocolate into the molds.
Step 3:
Take your mold and fill each cavity with the melted candy melt. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out.
Flip the mold back over and let the chocolate set for about 10 – 12 minutes.
If you want to speed up this process you can pop it into the refrigerator for 5 minutes.
Step 4:
When the candy melt has set, add the peanut butter filling into each mold filling them 2/3 full with a piping bag.
It’s important that you DO NOT OVERFILL.
This is so you can top the candy easily with more melted candy melts.
Step 5:
Seal with another layer of candy melt and scrape the mold to remove the excess candy on top.
Place in the refrigerator for 10 – 15 minutes until completely set and remove from the mold.
Repeat steps as needed.
I like to work on one color at a time so I’m not feeling overly rushed.
Best molds to use for candy
You’ll want to use something that is easy to pop the candy out of the mold so I really like silicone molds.
For this recipe, I used a silicone egg mold with a cute design.
I got mine from Amazon but you can usually find molds in-store at most larger craft stores.
More easy spring desserts
- Want a cute Easter-themed cupcake recipe? Try my Robin Egg Cupcakes.
- Craving a divine layer cake? Try my Strawberry Coconut Layer Cake.
- Love quick and easy desserts? Try my Frozen Peach Cobbler.
- Need a showstopper of an Easter dessert? Try my Easter Egg Macarons.
Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon of vanilla extract
- 3 tablespoons of unsalted butter softened
- 4-3/4 cups of candy melts colors of your choice
Instructions
- In a small bowl mix the peanut butter with the butter until it is light and fluffy.
- Add in the powdered sugar and vanilla. Mix until combined.
- In another bowl, melt your candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn.
- Take your mold and fill each cavity with the melted candy melt. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can sit for about 10 – 12 minutes or 5 minutes in the refrigerator.
- Meanwhile, place your peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
- Once the candy melt has been set, add the peanut butter filling into each mold filling them 2/3 full with a piping bag. Do not overfill.
- Seal with another layer of candy melt and scrape the mold to remove the excess candy on top.
- Place in the refrigerator for 10 – 15 minutes until completely set and remove from the mold.
- Repeat steps 3 – 8 for the rest of the chocolate and each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
- Once you have done this with all of the colors you are ready to enjoy.
Nutrition
