Giant Chocolate Peanut Butter Easter Egg

Celebrate the season in a big way with a Reese’s-inspired Giant Chocolate-Peanut Butter Egg! It’s fun to make and even more fun to share.

Giant Chocolate Peanut Butter Egg

Here’s something extra special – and extra large – for your Easter basket this year. This super-sized peanut butter egg is big enough to share with a dozen friends (or Easter dinner guests!) and it was inspired by those famous yellow-packaged peanut butter eggs that appear everywhere this time of year.

Giant Chocolate Peanut Butter Egg

The peanut butter filling is simple to make with just four ingredients: butter, confectioners’ sugar, peanut butter, and salt.  A standing mixer fitted with a paddle attachment will make quick work of mixing the ingredients together. The finished mixture should clump into a non-sticky dough and hold its shape when squeezed in your palm.

I used this inexpensive egg mold to form the shape (a leftover from this project 4 years ago!), but the dough is so pliable and formable that you could probably shape it into an egg using your hands. If you use the egg mold, press the peanut butter mixture tightly into the ungreased cavity until it mounds over the top edges.

Giant Chocolate Peanut Butter Egg

Trim away the excess peanut butter filling using a large chef’s knife. The natural oils from the peanut butter make it possible to immediately turn the egg out without any sticking. If you have trouble getting the egg out of the mold, refrigerate it until firm enough to press out.

You’ll have a few cracks in the molded peanut butter filling, and these can be ‘spackled’ with a little peanut butter. Just drop a spoonful of peanut butter on the egg and smudge it into the cracks with your fingers. You can also use a kitchen-dedicated soft bristle art brush to do this.

Giant Chocolate Peanut Butter Egg

The chocolate coating is a mixture of semisweet chips and vegetable shortening (coconut oil can also be used). Shortening thins the melted chocolate so it’s easy to pour and achieve an even covering.

Giant Chocolate Peanut Butter Egg

Just Add Sprinkles!

Chill the covered egg until the chocolate is set and loses its shine. Now you can decorate it! A brushed band of piping gel around the center of the egg is easy to coat with rainbow sprinkles. If the band looks uneven, use a toothpick to scoot the sprinkles into an even line.

Ready-made rainbow royal icing flowers from Wilton, made decorating easy! I like how they match the rainbow sprinkles. I attached each flower with a little dot of melted chocolate.

Giant Chocolate Peanut Butter Egg

Weird and wonderful green apple edible Easter grass makes a nice bed on which to place the egg. OK – so, maybe it’s more weird than wonderful, but I think it’s better than picking plastic grass off of the egg before eating it.

Giant Chocolate Peanut Butter Egg

I had some filling left over, so I used it to make 6 standard-size peanut butter cups. 

Giant Chocolate Peanut Butter Egg

More sprinkles, please! 

Giant Chocolate Peanut Butter Egg
Giant Chocolate Peanut Butter Egg

Sharing this with others is the real treat! It’s definitely a confection that draws an audience for the first slice, with lots of ooohs and aaaahs to follow – especially from the kiddos!

Giant Chocolate-Peanut Butter Egg (Giant Reese’s Egg)

Heather Baird
Celebrate the season in a big way with a Reese’s-inspired Giant Chocolate-Peanut Butter Egg! It’s fun to make and even more fun to share.
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Prep Time 20 mins
Cook Time 2 mins
1 hour chill time 1 hr
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 8x5x3 inch egg mold
  • Cupcake pan

Ingredients
  

  • 6 cups 680 grams confectioners’ sugar
  • 3 cups 780 grams, plus one tablespoon creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 cup 113 grams unsalted butter, at room temperature
  • 2-3 tablespoons heavy cream
  • 2 cups 350 grams semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening melted
  • 2 tablespoons piping gel or light corn syrup
  • 1/4 cup 45 grams rainbow sprinkles
  • 2 packages ready-made royal icing flowers see blog post for sources

Instructions
 

  • In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, 3 cups peanut butter, salt, and butter. Beat on medium speed until combined and the mixture becomes crumbly. Add cream one tablespoon at a time and mix until a thick, soft dough forms. You’ll know it’s the right consistency when the mixture holds together when you squeeze some in your hand. It should not be sticky.
  • Thoroughly pack an 8″ x 5.5″ x 3″ confectioner’s egg mold with peanut butter filling mixture. Trim any excess off the back of the egg with a large chef’s knife until the filling is even with the surface of the mold. Line a baking sheet with parchment or wax paper and set a grid cooling rack on top. Carefully turn the peanut butter egg out onto the cooling rack with the flat side down. Use the extra tablespoon of peanut butter to fill in any cracks that developed on the egg’s surface. Use your finger to smudge the peanut butter into the cracks evenly.
  • On a stove top over medium-low heat, melt the chocolate chips and shortening in a saucepan, stirring occasionally. When chips and shortening are melted and smooth, transfer the mixture to a cup with a pour spout. Pour the chocolate over the surface of the peanut butter egg, until the entire top surface is evenly coated. Let stand 2-3 minutes and then pour another coating of chocolate over the first layer. Set aside to cool at room temperature. Refrigerate at least one hour or up to overnight before decorating.
  • Remove the chilled coated egg from the cooling rack by using a large chef’s knife under it to slice and pry loose the peanut butter and chocolate, then lift off with one hand and a spatula, and set on a serving plate. To decorate, brush a band of piping gel onto the middle of the egg and pour on sprinkles. Attach flowers on either side of the band with dots of melted chocolate. Arrange more of the flowers on the egg as desired.
  • Extra peanut butter filling can be used to peanut butter cups. You’ll need 1 additional cup of melted chocolate. To make peanut butter cups, set foil cupcake liners in the compartments of 6 cavities of a standard cupcake pan. Brush insides of cupcake liners with melted chocolate; let cool for one hour or refrigerate until set. Press peanut butter mixture into each cup until filled within 1/4 inch of the top. Pour melted chocolate into each cup until filled and smooth evenly. Refrigerate at least one hour before decorating. Turn peanut butter cups out of the muffin pan and brush with piping gel. Pour on sprinkles to decorate.

Notes

Use shelf-stable peanut butter such as Jif for this recipe.
Keyword easter candy, peanut butter egg, Reeses cups
Tried this recipe?Let us know how it was!
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margo
margo
2 years ago

I wouldn't be mad if this was the last thing I ate before I died

Heather Baird
Heather Baird
2 years ago
Reply to  margo

??????

Unknown
Unknown
2 years ago

How would you store this egg when it is completed because you are using cream? Woukd i be able to use sweetened condensed milk instead?

Heather Baird
Heather Baird
2 years ago
Reply to  Unknown

Refrigerate. However, if you want it to store it at room temperature you can simply add tablespoons of water instead of cream.

Jesse Gabriel
Jesse Gabriel
2 years ago

GROßARTIG vielen dank, sieht traumhaft aus!
Viele Grüße sendet,
Jesse-Gabriel aus Berlin

Julie
Julie
2 years ago

The Egg is fantastic. The double coat of chocolate is a great tip. Loving the edible "grass". ????

Colette (Coco)
Colette (Coco)
2 years ago

Another gorgeous invention, Heather!
And, it's gluten-free which is much appreciated since I struggle to bake treats for my nephew who can't have wheat things.

Thanks for sharing your techniques and supply sources. I just ordered the flowers to use for my Daisy's bday cake this w/end! You are the BEST! xoxo

Sara Snyder
Sara Snyder
2 years ago

How many people would this serve? It seems like a big egg in the pictures, but the measurements given in the recipe seem small. I want to make it for my son's class, and there are 18 kids. Thanks!

Heather Baird
Heather Baird
2 years ago
Reply to  Sara Snyder

Hi Sara!

The measurements may seem small, but it makes quite a large egg that weighs about 2 pounds. It is very rich and dense, so I believe it would easily serve 18 children. Thanks for asking!

Designer cakes in Hyderabad
Designer cakes in Hyderabad
2 years ago

Picture perfect! awesome it is <3 Colorful

Sara Snyder
Sara Snyder
2 years ago

Heather- the egg was a huge hit at school and so rich and delicious! I made the 6 extra peanut butter cups and kept them selfishly at home. The mini icing flowers were very easy to attach w a dot of chocolate and made it seem like I am good at decorating things (I'm not 🙂 Thanks for this recipe!

Paula
Paula
1 year ago

OMG…you are my goddess of chocolate and peanut butter. I still enjoy making your chocolate/peanut butter/marshmallow candy. Always a huge hit!!!!
Heather, may be obvious, but as I don't have the egg shape mold, I can really shape as many eggs as I want..not just one large one, yes? Although one large is really stunning!!!!

Heather Baird
Heather Baird
1 year ago
Reply to  Paula

Hi Paula! So glad to hear it! Thank you for the sweet words. 🙂

Yes, absolutely you can shape these by hand! That's what I'm doing today, but reducing this recipe by about 1/3 since there's just two of us.