Peanut Butter Egg Recipe Made Easy in Your Pressure Cooker
Soft and creamy Reese's peanut butter eggs coated with sweet milk chocolate are my favorite treats! These peanut butter eggs are as good as the real thing, and are the perfect treats in an Easter basket! They can also be formed into any shape or size to fit all special occasions!
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Mixing bowl
- 1 Microwave-safe bowl or double boiler for melting chocolate
Ingredients
Main Ingredients
- 1 cup creamy peanut butter smooth and ready to mix
- ½ cup unsalted butter soft but not melted
- 2 cups powdered sugar the sweet glue that holds it together
- ¼ teaspoon salt just a pinch to balance the flavors
- 1 teaspoon vanilla extract the secret behind that cozy flavor
- 2 cups milk chocolate for dipping
Instructions
Instructions
- Start by combining creamy peanut butter and unsalted butter in your mixing bowl. Stir that together until it’s all nice and smooth.
- Next, gently add the powdered sugar with salt in small batches. Mix as you go so the sugar don’t clump and the dough gets thick but still pliable.
- Pour in the vanilla extract and stir it all around till you see that it’s fully blended.
- Shape your peanut butter mixture into egg shapes with your hands. Line them up on your parchment paper-covered baking sheet.
- Pop those eggs into the fridge for about 30 minutes or until they’re nice and firm to the touch.
- While waiting, melt your milk chocolate in the microwave or over a double boiler.
- Finally, dip each peanut butter egg into the melted milk chocolate. Put the coated eggs back on parchment to set until the chocolate hardens.
Notes
Keep these eggs tasting fresh and gooey by storing them in an airtight container in your fridge. Wrap each egg in wax paper if packing them for a quick grab bite.