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–+ servings
David Murphy

Instant Pot Reese's Peanut Butter Eggs

These Instant Pot Reese's Peanut Butter Eggs are going to make your Easter Candy Making season so much easier and delicious!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 24
Course: Instant Pot
Cuisine: Dessert

Ingredients
  

  • 1 1/2 cup Peanut butter
  • 6 tbsp Brown sugar
  • 2 - 12 oz bag chocolate melts
  • 2 cups powdered sugar
  • 2/3 tsp salt
  • 1 tsp vanilla extract
  • 6 tbsp butter

Instructions
 

  1. 1. In a saucepan over medium heat, combine butter, vanilla, brown sugar, salt and peanut butter. Stir until melted together
  2. 2. Stir in powdered sugar a few tablespoons at a time until combined completely
  3. 3. Using a small baking scoop, scoop out a ball of peanut butter mixture. Form into an egg shape and place on parchment paper.
  4. 4. Once eggs are formed, place in the freezer for 2 hours.
  5. 5. Place your mixing bowl on the tall instant pot trivet and one cup of water in the instant pot liner. Set instant pot to sauté and stir until the chocolate melts until fully melted. Add oil if chocolate needs to be thinned out.
  6. 6.  Remove eggs from the freezer and dip using a fork in the melted chocolate. Completely cover eggs and place back on parchment.
  7. 7.  Allow the eggs to sit and shell to harden.

Notes

  • Your chocolate coating will set a little fast because your peanut butter is frozen, so keep that in mind if you want to add a little decorations on them.
  • Sprinkle a little sea salt on top of your chocolate as it hardens for a sweet and salty taste
  • If you want colored eggs, use colored candy melts.  Do not try to color white chocolate as it will change the texture of the chocolate and not coat your eggs correctly
  • Use white chocolate if you prefer white chocolate eggs.
  • If you are freezing your eggs, be sure to layer parchment or wax paper between layers of your eggs so that they don’t stick together. 

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