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–+ servings
Side view of Peanut Butter and Chocolate Eggs and Bunnies parchment paper on the counter, cut in half showing the inside peanut butter, with other chocolate covered eggs in the background.
5 from 12 votes
Created by: Stefanie

Peanut Butter Chocolate Eggs (and Bunnies)


Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 1 hour 45 minutes
12
A smooth peanut butter filling coated in milk chocolate is just like the Reese's treats we've all come to know and love.
12

Ingredients

Peanut Butter Hearts

  • ½ cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • ¼ 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:

  • ½ 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.
  • Add in the powdered sugar and beat until thoroughly combined.
  • Press the peanut butter mixture into the sheet pan.
  • Use your fingers to press down the mixture, evenly spreading it to about a ½" thickness.
  • 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.
  • Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
  • The remnant peanut butter mixture can be pressed back into a ½" 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.
  • 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.
  • 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.
  • Allow chocolate to set (about 1 minute).

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Notes

The shortening in the melted chocolates makes it easier for dipping. The chocolate coating will set with a softer, smoother finish. Vegetable/canola oil or even coconut oil can be used in place of the shortening.
The peanut butter filling mixture can be used with any cutout shape. Change it up for various holidays. We make this Reese's copycat as chocolate peanut butter hearts and chocolate peanut butter trees as well. 
Using creamy peanut butter vs. chunky will aid in a nice, smooth finish on the chocolate coating.
Keep the filling and the shapes in the freezer until they have been coated in  chocolate as the filling is quite soft at room temperature. Dip just a few eggs at a time so that they don't soften and lose their shape. Once coated in chocolate, the chocolate hardens enough to maintain the cute shapes.

Nutrition

Calories: 790kcal | Carbohydrates: 87g | Protein: 10g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 247mg | Potassium: 418mg | Fiber: 3g | Sugar: 76g | Vitamin A: 240IU | Calcium: 61mg | Iron: 1mg

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