Print

Copycat Reese’s Peanut Butter Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

Delicious homemade copycat Reese’s Peanut Butter Eggs that combine a creamy peanut butter filling coated in rich chocolate. These no-bake treats are perfect for Easter or any time you’re craving a peanut butter and chocolate delight.

Ingredients

Peanut Butter Egg Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 3/4 cups confectioner’s sugar
  • 2 tsp vanilla extract

Chocolate Coating

  • 2 cups semi-sweet chocolate chips
  • 2 Tbsp coconut oil

Instructions

  1. Prepare the Work Surface: Line a cookie sheet with parchment paper and set aside. This will be used to place the peanut butter eggs to chill and set.
  2. Mix the Filling: Using an electric mixer, combine the softened butter, creamy peanut butter, confectioner’s sugar, and vanilla extract. Mix until the mixture starts to form large clumps. Though crumbly, it should come together easily when pressed in your hands.
  3. Form the Eggs: Scoop approximately 2 tablespoons of the peanut butter mixture and roll it into a ball. Flatten the ball into a disc shape, then gently mold it into an egg shape using your palms. Repeat until all filling is used.
  4. Freeze the Eggs: Place all shaped peanut butter eggs on the prepared cookie sheet and freeze for at least one hour. This step firms them up, making them easier to dip and helping them keep their shape.
  5. Prepare the Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
  6. Dip the Eggs: Remove the peanut butter eggs from the freezer. Using a fork or dipping tool, dip each egg into the melted chocolate, coating it thoroughly. Allow excess chocolate to drip back into the bowl, and place dipped eggs onto a parchment-lined baking sheet.
  7. Set the Coating: Refrigerate the chocolate-coated eggs for at least 15 minutes to allow the chocolate to harden properly.
  8. Serve and Enjoy: Once set, the peanut butter eggs are ready to enjoy. Store leftovers refrigerated to maintain freshness.

Notes

  • For best results, use creamy peanut butter to ensure a smooth filling.
  • Chilling the eggs before dipping helps maintain their shape during coating.
  • Coconut oil helps the chocolate become shiny and smooth when hardened.
  • Store finished peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.
  • Can be made ahead and frozen for longer storage.

Find it online: https://bitezly.com/copycat-reeses-peanut-butter-eggs-recipe/