Description
These Copycat Reese’s Peanut Butter Eggs are a homemade treat that perfectly combines smooth peanut butter filling with a rich chocolate coating. Easy to make and irresistibly delicious, these no-bake candies are a great festive dessert or a sweet snack for any time of year.
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 Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Butter and Peanut Butter: In a mixing bowl, beat the softened butter until creamy and smooth. Add the creamy peanut butter and mix well until combined thoroughly.
- Add Sugar and Vanilla: Gradually add the confectioner’s sugar to the peanut butter mixture, stirring continuously. Then stir in the vanilla extract until the mixture is smooth and forms a dough-like consistency.
- Shape Peanut Butter Eggs: Take about two tablespoons of the peanut butter mixture and shape it into egg forms using your hands. Place the shaped eggs on the prepared baking sheet.
- Chill Filling: Refrigerate the shaped peanut butter eggs for 30 minutes to firm them up and make them easier to dip.
- Melt Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in short intervals, stirring between each, until the mixture is completely melted and smooth.
- Dip Eggs in Chocolate: Remove the chilled peanut butter eggs from the refrigerator and dip each one into the melted chocolate. Allow any excess chocolate to drip off before placing the coated eggs back onto the parchment-lined baking sheet.
- Chill Coated Eggs: Place the chocolate-covered peanut butter eggs back in the refrigerator and chill for another 30 minutes or until the chocolate coating is set.
- Serve: Once the chocolate has hardened, the peanut butter eggs are ready to be served and enjoyed.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- Use creamy peanut butter for the best texture; chunky peanut butter will change the consistency.
- Work quickly when dipping to prevent the peanut butter eggs from warming and becoming too soft.
- You can use dark chocolate or milk chocolate chips instead of semi-sweet for variation.
- Store the peanut butter eggs in an airtight container in the refrigerator for up to one week.
- For easier dipping, you can use a fork or dipping tool to coat the eggs evenly.
