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Chocolate Peanut Butter Bunnies and Easter Eggs

A smooth peanut butter filling coated in milk chocolate is just like the Reese's treats we've all come to know and love.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour
Servings: 12
Calories: 558kcal
Author: girlinspired

Ingredients

Peanut Butter Hearts

  • 1/2 cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 3 cups milk or white chocolate chips or a combination of both (2 bags total)
  • 2 tablespoons shortening

Drizzle Ingredients:

  • 1/2 cup dark or semi-sweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • Line a jelly roll (or half sheet pan) with parchment paper.
  • Using a hand or standing mixer, beat together cooled melted butter, peanut butter, sugar, and vanilla until smooth and creamy.
    creamed peanut butter mixture in glass mixing bowl
  • Add in the powdered sugar and beat until thoroughly combined.
    powdered sugar on peanut butter mixture in glass mixing bowl
  • Press the peanut butter mixture into the sheet pan.
    crumbled peanut butter mixture in lined baking sheet
  • Use your fingers to press down the mixture, evenly spreading it to about a 1/2" thickness.
    hand pressing peanut butter mixture down into sheet pan
  • Place the sheet pan in the freezer for about 15 minutes.
  • Lift the chilled peanut butter mixture from the sheet pan and set onto a hard surface or cutting board.
  • Use a cookie cutter to cut out bunny and/or egg shapes from the peanut butter sheet.
    bunny cookie cutter pressed into peanut butter mixture with many shapes cut
  • Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
    bunny peanut butter shapes on sheet pan
  • The remnant peanut butter mixture can be pressed back into a 1/2" flat sheet so that you can cut out additional shapes.
  • After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping.
  • Place chocolate chips in a heatproof bowl with 2 tablespoons of shortening (if using both milk and white chocolate, place in separate bowls and split the shortening between them). Heat in 30-second increments, stirring between each blast, until the chocolate is mostly melted.
  • Stir chocolate until completely smooth and it drizzles easily.
  • Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.
    peanut butter bunny being lowered into bowl of melted chocolate
  • Continue dipping the remaining bunnies and eggs, working in small batches. The peanut butter mixture become soft quickly when they are out of the freezer. If the chocolate cools and doesn't smooth out easily when dipping, reheat in 15 second increments to keep the chocolate smooth.
    chocolate covered peanut butter bunny lifted from bowl of melted chocolate
  • Allow the chocolate coating to harden.
  • Heat dark chocolate chips and teaspoon of shortening, working in 15-30 second bursts, until melted and smooth.
  • Transfer to a piping bag or small ziploc bag. Snip a very small hole in the bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle.
    melted chocolate in piping bag over tray of chocolate bunnies
  • Allow chocolate to set (about 1 minute).
    finished chocolate bunnies and eggs on counter
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 558kcal | Carbohydrates: 57g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 305mg | Fiber: 3g | Sugar: 52g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg