Print

Copycat Reese’s Peanut Butter Eggs Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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