Description
These Copycat Reese’s Peanut Butter Eggs are a delightful homemade treat that combines a creamy peanut butter filling with a rich chocolate coating. Perfect for Easter or any time you crave a nostalgic candy, these eggs are easy to make and sure to satisfy your sweet tooth with their perfect balance of sweet and salty flavors.
Ingredients
Scale
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
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the peanut butter eggs from sticking and to make cleanup easy.
- Make the Peanut Butter Mixture: In a mixing bowl, beat the softened butter until creamy. Add the creamy peanut butter and mix well until fully combined and smooth.
- Add Sugar and Vanilla: Gradually incorporate the confectioner’s sugar into the peanut butter mixture, stirring continuously. Finally, stir in the vanilla extract until the mixture is smooth and holds together well.
- Shape the Eggs: Take about two tablespoons of the peanut butter mixture and shape it into an egg form using your hands. Place each shaped egg onto the prepared baking sheet, spacing them evenly.
- Chill to Firm Up: Refrigerate the shaped peanut butter eggs for 30 minutes to allow them to firm up and hold their shape.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in short intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip the Eggs: Using a fork or dipping tool, submerge each chilled peanut butter egg into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing the coated egg back onto the parchment paper.
- Final Chill: Place the chocolate-coated eggs back in the refrigerator and chill for an additional 30 minutes until the chocolate is set and firm.
- Serve: Once set, enjoy your homemade copycat Reese’s peanut butter eggs or store them in an airtight container in the fridge.
Notes
- For easier shaping, slightly wet your hands or use a small ice cream scoop to form uniform eggs.
- You can substitute creamy peanut butter with natural peanut butter, but the texture may vary.
- If you don’t have coconut oil, you can use vegetable oil as an alternative to smooth out the melted chocolate.
- Store these peanut butter eggs in an airtight container in the refrigerator for up to 1 week.
- For a dairy-free version, make sure to use dairy-free chocolate chips and substitute butter with a vegan butter alternative.
