How to Make Copycat Reese’s Peanut Butter Eggs
You’ve got to try making Homemade Reese’s Peanut Butter Eggs — they’re just as rich and chocolatey but even better because you can make them anytime!
This copycat recipe has a smooth and creamy peanut butter filling coated in a thick layer of chocolate, making them the perfect Easter treat.
Be sure to check out our Easter recipes for even more delicious treats to make this season extra special!
Add them to an Easter dessert board for a festive touch, or wrap them up in an Easter basket for a sweet homemade surprise — either way, they’re sure to be a hit.
How to Make Copycat Reese’s Peanut Butter Eggs
What are the ingredients in Reese’s peanut butter eggs? You’ll need creamy peanut butter, softened salted butter, powdered sugar, a splash of milk, semi-sweet chocolate, a bit of shortening or coconut oil for a smooth coating, and sprinkles if you want to add a festive touch!
Mix the peanut butter and butter until smooth, then blend in powdered sugar, adding just enough milk to create a moldable dough.
Shape into eggs and freeze until firm. This helps the eggs hold their shape and prevents them from melting in the warm chocolate.
Melt the chocolate with a bit of shortening or coconut oil, place the cold peanut butter eggs on a fork, spoon chocolate over it, then gently tap off excess chocolate for a cleaner look.
If you’re adding sprinkles, do it immediately before the chocolate sets.
Work quickly to ensure an even coating before the chocolate sets.
Return to the freezer to firm up, then enjoy!
Keep any extras in an airtight container in the fridge for up to two weeks.
It’s best to use regular creamy peanut butter, as natural peanut butter can separate and create a grainy texture.
Yes, you can freeze these peanut butter eggs for longer storage. Place them in an airtight container with layers of parchment paper between them to prevent sticking, and they should last for up to 3 months in the freezer.
Absolutely! Feel free to use milk chocolate if you prefer a sweeter taste to your chocolate eggs. Dark chocolate can also be used for a richer flavor profile.
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Be sure to check out these recipes for even more delicious ideas to make your Easter celebration extra special and sweet!
- From chocolatey treats to festive cakes, these Easter desserts will make your holiday extra sweet! Try them out for your celebration.
- These Easter cupcakes are almost too cute to eat! Perfect for a fun and festive treat everyone will love.
- Love a classic Easter dessert? These carrot cake recipes are packed with warm spices, a moist crumb, and plenty of frosting!
- Add a little crunch to your holiday treats with Easter Chocolate Covered Oreos—fun to make and even more fun to eat!
Copycat Reese’s Peanut Butter Eggs
These Homemade Reese’s Peanut Butter Eggs are a must for Easter baskets! Creamy, chocolatey, and easy to whip up at home.
Ingredients
- 1 cup creamy peanut butter
- ¼ cup salted butter room temperature
- 1 16 ounce package powdered sugar
- 1 to 2 tablespoons milk
- 2 8 ounce boxes semi-sweet chocolate, coarsely chopped
- 2 tablespoons shortening or coconut oil
- Sprinkles if desired
Instructions
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Beat the peanut butter and butter together until combined.
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Add the powdered sugar and combine until sandy, scraping down the sides as needed.
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Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.
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Shape into an egg shape by pressing into a cookie cutter or by hand.
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Place on waxed paper and freeze for 2 hours.
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Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.
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Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
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Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.
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These are best if stored in the refrigerator.
Recipe Notes
Keep them in an airtight container in the fridge for up to two weeks, or freeze them for longer storage.