Reese’s Peanut Butter Eggs Recipe 
Ingredients
1 cup creamy peanut butter
¼ cup (½ stick) unsalted butter
1½ cups powdered sugar, sifted if lumpy
1 teaspoon pure vanilla extract
12 ounces melting wafers
Instructions
Prepare for shaping and dipping:
Line a baking sheet
Cover a regular baking sheet with wax paper or parchment paper. Set the sheet aside. You will use this same sheet for chilling the shaped eggs and later for the dipped eggs.
Make the peanut butter filling:
Melt the peanut butter and butter
In a medium saucepan placed over medium-low heat, combine the creamy peanut butter and the unsalted butter. Stir continuously with a rubber spatula or wooden spoon as the mixture melts. After about 2 to 3 minutes, the two ingredients will become fully liquid and smooth, with a uniform, slightly glossy appearance. Do not let the mixture boil or bubble – you want gentle melting only.
Add the powdered sugar and vanilla
Remove the saucepan from the heat. Add the sifted powdered sugar and the vanilla extract all at once. Stir vigorously with a spatula until the mixture thickens and comes together into a soft, pliable dough-like paste. The mixture should pull away from the sides of the pan and feel similar to soft play dough. If the mixture seems too loose or sticky to shape, add additional powdered sugar 1 tablespoon at a time until it stiffens. If it seems too dry and crumbly, add ½ teaspoon of warm water and stir again.
Shape the eggs:
Portion the dough
Using a 2-tablespoon cookie scoop or a regular spoon, scoop out portions of the peanut butter mixture onto the prepared baking sheet. You should get about 18 portions. Each portion will weigh approximately 28 grams if you have a kitchen scale.
Form the egg shapes
Lightly oil your fingertips with a drop of neutral oil (such as vegetable or coconut oil) to prevent sticking. Take one portion of dough and gently roll it into a smooth ball, then coax it into an oval egg shape about 1½ to 2 inches long. The shape does not need to be perfect – a slight irregularity makes them look more handmade. Place each shaped egg back on the baking sheet, leaving a small gap between them. Repeat with all portions. If the dough becomes too sticky to handle at any point, wash and re-oil your hands.
Chill the eggs:
Initial chilling
Place the baking sheet with the shaped eggs in the refrigerator for 20 minutes. This firms the peanut butter centers so they hold their shape during dipping.
Final chill in the freezer
Move the baking sheet from the refrigerator to the freezer for the last 10 minutes of chilling. The eggs should feel very firm to the touch but not rock-hard or frozen solid. A very cold surface helps the chocolate set instantly when you dip, preventing messy puddles around the base. Do not skip the freezer step.
Melt the chocolate coating:
Melt the wafers
While the eggs are in their final 10 minutes of chilling, place the 12 ounces of melting wafers into a microwave-safe bowl. Microwave on high power for 30 seconds. Remove the bowl and stir the wafers with a dry spoon. Return to the microwave and heat in additional 15- to 20-second intervals, stirring thoroughly after each interval, until the wafers are completely melted and the chocolate looks smooth and glossy. Do not overheat – chocolate that becomes too hot will thicken and become unusable. If you do not have a microwave, melt the wafers in a double boiler over simmering water, stirring constantly.
Adjust chocolate consistency if needed
The melted wafers should be thin enough to coat an egg smoothly. If the chocolate seems too thick or stiff, stir in 1 teaspoon of coconut oil or vegetable shortening and microwave for another 5 seconds, then stir again. Repeat until the chocolate flows easily off a spoon.
Dip the eggs:
Work in small batches
Remove the baking sheet from the freezer. Take only 4 to 5 eggs out at a time, leaving the rest in the freezer so they stay firm. For each egg, drop it into the melted chocolate using a fork or a dipping tool. Turn the egg with the fork until it is completely coated on all sides.
Remove excess chocolate
Lift the coated egg out of the chocolate with the fork. Gently tap the fork handle against the edge of the bowl to shake off any excess chocolate. The coating should be thin and even, not pooling at the bottom.
Set the dipped egg
Slide the coated egg off the fork onto the lined baking sheet. Immediately sprinkle with any decorations (such as colored sprinkles or a drizzle of white chocolate) while the shell is still wet, if desired. Repeat with the remaining eggs, working quickly but carefully. If the chocolate in the bowl begins to thicken, microwave it for 5 to 10 seconds and stir before continuing.
Set and serve:
Let the chocolate harden
Allow the dipped eggs to sit at room temperature until the chocolate shell is completely firm and no longer looks wet, about 15 to 20 minutes. For faster setting, place the baking sheet in the refrigerator for 10 minutes. Do not freeze the finished eggs – condensation will form on the chocolate when they come out, leaving a dull, sticky surface.
Store properly
Transfer the set eggs to an airtight container, placing wax paper between any stacked layers. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. To serve frozen eggs, let them thaw at room temperature for 10 to 15 minutes before eating.
Reese’s Peanut Butter Eggs Recipe
