Copycat Reese’s Peanut Butter Eggs Recipe

Introduction

These Copycat Reese’s Peanut Butter Eggs offer a delightful combination of creamy peanut butter and rich chocolate that’s perfect for any peanut butter lover. Easy to make at home, they bring the classic treat straight to your kitchen without any baking needed.

Ingredients

• 1/2 cup unsalted, softened butter
• 1 cup creamy peanut butter
• 2 3/4 cups confectioner’s sugar
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 2 Tbsp coconut oil

Instructions

1. Step 1: Prepare a cookie sheet by lining it with parchment paper. Set aside.
2. Step 2: Using an electric mixer, combine the softened butter, creamy peanut butter, confectioner’s sugar, and vanilla extract until the mixture forms large clumps. It will look crumbly but should stick together when pressed.
3. Step 3: Scoop about 2 tablespoons of the peanut butter mixture and roll into balls. Flatten each ball into a disc and gently shape into an egg form using your palms.
4. Step 4: Place the shaped eggs on the prepared cookie sheet, then freeze for at least one hour to firm up.
5. Step 5: Melt the chocolate chips and coconut oil together in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth.
6. Step 6: Dip each chilled peanut butter egg into the melted chocolate, allowing the excess to drip off. Place coated eggs back on parchment-lined baking sheet.
7. Step 7: Refrigerate the chocolate-coated eggs for at least 15 minutes until the chocolate hardens. Enjoy your homemade Reese’s peanut butter eggs!

Tips & Variations

• Use crunchy peanut butter instead of creamy for added texture inside the eggs.
• If you don’t have coconut oil, substitute with vegetable oil or butter to help smooth the melted chocolate.
• For a festive touch, drizzle white chocolate over the eggs once the coating is set.
• Make smaller or larger eggs depending on your preference by adjusting the peanut butter mixture size.

Storage

Store the peanut butter eggs in an airtight container in the refrigerator for up to two weeks. For longer storage, keep them frozen for up to three months. Allow frozen eggs to thaw in the fridge before serving. To soften chocolate after chilling, let them sit at room temperature briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter can be used, but because it is thinner and oilier, the texture may be less firm. You might need to add a bit more confectioner’s sugar to achieve the right consistency.

Do I have to freeze the eggs before dipping in chocolate?

Freezing the eggs helps them firm up, making it easier to dip and preventing them from losing shape. While you can skip freezing, the eggs may be softer and more difficult to coat evenly.

Copycat Reese’s Peanut Butter Eggs Recipe

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★★★★★

4.9 from 90 reviews

These Copycat Reese’s Peanut Butter Eggs are a delicious homemade treat that perfectly mimic the popular seasonal candy. Creamy peanut butter combined with buttery confectioner’s sugar is shaped into eggs, then dipped in rich semi-sweet chocolate for a decadent, no-bake dessert that’s perfect for Easter or any peanut butter lover.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–15 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Egg Mixture

• 1/2 cup unsalted, softened butter
• 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 baking surface: Line a cookie sheet with parchment paper and set it aside to keep your peanut butter eggs from sticking.
2. Make the peanut butter mixture: In a large bowl, combine the unsalted butter, creamy peanut butter, confectioner’s sugar, and vanilla extract. Use an electric mixer to blend until the ingredients start to come together in large clumps. The mixture will look crumbly but should hold together easily when pressed in your hands.
3. Shape the eggs: Scoop out about 2 tablespoons of the peanut butter mixture and roll it into a ball. Flatten each ball into a disc and gently mold into an egg shape using your palms. Place each shaped egg onto the prepared parchment-lined cookie sheet.
4. Chill the eggs: Place the cookie sheet with the shaped peanut butter eggs in the freezer for at least one hour. This step firms up the eggs to make dipping easier and ensures they hold their shape during the chocolate coating process.
5. Melt the chocolate coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each, until the chocolate is fully melted and smooth.
6. Dip and coat the eggs: One at a time, dip each peanut butter egg into the melted chocolate, allowing excess chocolate to drip back into the bowl. Place the chocolate-coated eggs back onto a fresh parchment-lined baking sheet.
7. Set the chocolate: Transfer the coated eggs to the refrigerator and chill for at least 15 minutes until the chocolate hardens.
8. Serve and enjoy: Once the chocolate is set, your copycat Reese’s Peanut Butter Eggs are ready to be enjoyed. Store leftovers in the refrigerator to keep them fresh.

Notes

• Ensure the butter is softened but not melted for the best peanut butter mixture texture.
• Freezing the eggs before dipping is crucial to achieve a clean chocolate coating that doesn’t crack.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your taste preference.
• Use coconut oil in the chocolate to help thin it out for easier dipping and a shiny finish.
• Store the finished peanut butter eggs in an airtight container in the refrigerator for up to one week.

Keywords: Reese’s Peanut Butter Eggs, Copycat Reese’s, Peanut Butter Eggs, Homemade Reese’s, Easter Treats, No Bake Dessert, Chocolate Peanut Butter Candy