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Copycat Reese’s Peanut Butter Eggs stacked on top of each other

Copycat Reese’s Peanut Butter Eggs Recipe

These copycat Reese’s peanut butter eggs are soft, creamy, and coated in smooth chocolate. Made with simple ingredients, they taste just like the classic Easter candy.
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Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 222 kcal

Equipment

Ingredients
  

For the peanut butter filling:

  • 1 cup creamy peanut butter not natural
  • 2 tablespoon unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 21/2 cups powdered sugar add 1/4 cup extra if the mixture is too soft and hard to shape.

For the chocolate coating:

  • 2 cups milk chocolate chips or semi-sweet if you prefer
  • 2 tablespoons coconut oil or vegetable shortening

Instructions
 

  • In a large bowl, mix together peanut butter, softened butter, vanilla extract, and salt until smooth.
    1 cup creamy peanut butter, 2 tablespoon unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  • Gradually add the powdered sugar, mixing until a thick dough forms.
    21/2 cups powdered sugar
  • Scoop out about 1 ½ to 2 tablespoons of the peanut butter mixture and roll it into a ball between the palms of your hands (you can make them larger if you prefer) . Then, gently press it into an oval shape, flattening slightly to resemble the classic Reese’s egg shape. To get smooth edges, use your fingertips to gently round out the sides and taper the top and bottom slightly. If the mixture gets too sticky, lightly dust your hands with powdered sugar or chill the dough for a few minutes before shaping.
  • Place each shaped egg onto a parchment-lined baking sheet and repeat until all the mixture is used. Then, freeze for 30-45 minutes until firm before dipping in chocolate.
  • Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
    2 tablespoons coconut oil or vegetable shortening, 2 cups milk chocolate chips
  • Using a dipping fork, dip each peanut butter egg into the melted chocolate, tapping off any excess. Work with one at a time.
  • Place back on the parchment-lined baking sheet and let them set at room temperature or in the fridge. Serve and enjoy!

Nutrition

Calories: 222kcalCarbohydrates: 100gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 106mgPotassium: 156mgFiber: 1gSugar: 15gVitamin A: 44IUCalcium: 24mgIron: 0.3mg
Keyword Copycat Reese’s Peanut Butter Eggs, Copycat Reese’s Peanut Butter Eggs recipe
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