Description
Delicious Copycat Reese’s Peanut Butter Eggs featuring a creamy peanut butter filling coated in smooth semi-sweet chocolate. These homemade treats are perfect for Easter or any peanut butter chocolate craving, requiring no baking and ready in just 35 minutes plus chilling time.
Ingredients
Scale
Peanut Butter 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 during refrigeration and after dipping.
- Mix Butter and Peanut Butter: In a mixing bowl, beat the softened unsalted butter until creamy. Add creamy peanut butter and mix thoroughly until well combined.
- Add Confectioner’s Sugar and Vanilla: Gradually add the confectioner’s sugar to the peanut butter mixture, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth and firm enough to shape.
- Shape the Eggs: Using about two tablespoons of the mixture per egg, form egg shapes with your hands and place them on the prepared parchment-lined baking sheet.
- Chill the Eggs: Refrigerate the shaped peanut butter eggs for 30 minutes to allow them to firm up and hold their shape for dipping.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the coconut oil in short intervals, stirring between, until smooth and fully melted.
- Dip the Eggs: Remove the peanut butter eggs from the refrigerator and dip each one into the melted chocolate, coating it thoroughly. Allow any excess chocolate to drip back into the bowl before placing the coated egg back onto the parchment paper.
- Final Chill: Return the chocolate-coated eggs to the refrigerator and chill for an additional 30 minutes until the chocolate is set and firm before serving.
Notes
- Use creamy peanut butter for a smooth filling texture.
- If the peanut butter mixture is too sticky, add a little more confectioner’s sugar for easier shaping.
- Ensure the chocolate is well melted but not overheated to maintain a smooth coating.
- Store the finished eggs in an airtight container in the refrigerator for up to one week.
- This recipe can be made dairy-free by substituting butter with a plant-based alternative and ensuring chocolate chips are dairy-free.
