Description
Enjoy these delicious homemade Copycat Reese’s Peanut Butter Eggs, featuring a creamy peanut butter center coated in rich semi-sweet chocolate. Perfectly sweet and easy to make, these peanut butter eggs are ideal for holiday treats or anytime indulgence.
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 sticking and to make cleanup easier.
- Make the peanut butter mixture: In a mixing bowl, beat the softened butter until creamy. Add the creamy peanut butter and blend thoroughly until smooth and combined.
- Add sugar and vanilla: Gradually incorporate the confectioner’s sugar, stirring well after each addition. Stir in the vanilla extract until the mixture is smooth and easy to shape.
- Shape the eggs: Using about two tablespoons of the mixture per egg, shape into egg-like forms with your hands and place them on the prepared baking sheet.
- Chill the peanut butter eggs: Refrigerate the shaped peanut butter eggs for 30 minutes to allow them to firm up for easier dipping.
- Melt the chocolate coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips along with the coconut oil in short intervals, stirring between, until the chocolate is smooth and glossy.
- Dip the eggs: Dip each chilled peanut butter egg into the melted chocolate, ensuring an even coating. Allow any excess chocolate to drip off before placing the egg back on the parchment-lined baking sheet.
- Final chilling: Refrigerate the chocolate-coated eggs for another 30 minutes to set the chocolate before serving.
Notes
- Use creamy peanut butter for a smooth filling; crunchy peanut butter will alter texture.
- If the mixture is too sticky, refrigerate it slightly to make shaping easier.
- For glossy chocolate coating, melting chocolate with coconut oil helps achieve a smooth finish.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks.
- Allow the eggs to sit at room temperature for a few minutes before serving for best flavor and texture.
