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“Much like Reese's special Easter eggs, but this is homemade. Got it from brown eyed baker blog and made some personal changes”
1hr 2mins
18 eggs

Ingredients Nutrition


  1. Line a baking sheet with wax paper.
  2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
  3. Use a ablespoon to scoop out peanut butter mixture and shape into eggs. Placed it on the baking sheet, and refrigerate to allow the peanut butter eggs to set, about 30 minutes.
  4. Once the peanut butter eggs are set, melt the white chocolate in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off, return it to the baking sheet and put it in the refrigerator to allow the chocolate to set, about 30 minutes.
  5. Store in the refrigerator in an airtight container until ready to serve.

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