Description
These Copycat Reese’s Peanut Butter Eggs are a delightful homemade treat combining creamy peanut butter filling with a smooth chocolate coating. Perfect for holidays or any peanut butter chocolate craving, these eggs are easy to make and require no baking.
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 chilling.
- Make the peanut butter mixture: In a mixing bowl, beat the softened butter until creamy and smooth. Add the creamy peanut butter and mix thoroughly to combine well.
- Add sugar and vanilla: Gradually incorporate the confectioner’s sugar into the peanut butter mixture, stirring continuously, then stir in the vanilla extract until the mixture is smooth and thick enough to shape.
- Shape the eggs: Using about two tablespoons of the mixture per egg, shape the mixture into egg shapes and place them spaced out on the prepared baking sheet.
- Chill the eggs: Refrigerate the shaped peanut butter eggs for 30 minutes to allow them to firm up, which will make them easier to dip in chocolate.
- Melt chocolate and coconut oil: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in short bursts, stirring frequently, until the mixture is completely melted and smooth.
- Dip the eggs in chocolate: Remove the chilled peanut butter eggs from the refrigerator and gently dip each egg into the melted chocolate, coating it fully. Let any excess chocolate drip off before placing the egg back onto the parchment-lined baking sheet.
- Final chilling: Place the chocolate-coated eggs back into the refrigerator and chill for another 30 minutes to allow the chocolate to set completely before serving.
Notes
- If you prefer a crunchy texture, consider adding chopped peanuts to the peanut butter mixture.
- Use parchment paper to make removal easier after chilling.
- For a richer chocolate coating, substitute semi-sweet chips with dark chocolate chips.
- Store the finished eggs in an airtight container in the refrigerator for up to one week.
- Make sure the peanut butter is creamy for smoother mixing and texture.
