Description
Delicious homemade Copycat Reese’s Peanut Butter Eggs featuring a creamy peanut butter and confectioner’s sugar filling coated in rich semi-sweet chocolate. Perfect for Easter 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 Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Peanut Butter Mixture: In a mixing bowl, beat the softened butter until creamy, then add the creamy peanut butter and mix thoroughly until well combined.
- Add Sugar and Vanilla: Gradually incorporate the confectioner’s sugar into the peanut butter mixture, stirring continuously, then mix in the vanilla extract until the mixture is smooth and stiff enough to shape.
- Shape the Eggs: Take about two tablespoons of the peanut butter mixture and shape it into an egg form with your hands, placing each formed egg on the parchment-lined baking sheet.
- Chill the Eggs: Refrigerate the shaped peanut butter eggs for 30 minutes to firm up, making them easier to dip in chocolate.
- Melt Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the coconut oil in short bursts, stirring well until smooth and fully melted.
- Dip the Peanut Butter Eggs: Remove the chilled peanut butter eggs from the refrigerator, then dip each one into the melted chocolate, allowing any excess chocolate to drip back into the bowl before placing the coated egg on the parchment paper.
- Final Chill: Chill the chocolate-coated eggs in the refrigerator again for 30 minutes to allow the chocolate to set completely before serving.
Notes
- Use creamy peanut butter for a smooth filling; crunchy peanut butter will change the texture.
- Ensure the butter is softened to room temperature for easy mixing.
- Chilling times are important to maintain shape and help the chocolate coating set properly.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to 1 week.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips if preferred.
