Indulge in the irresistible goodness of homemade Copycat Reese’s Peanut Butter Eggs. Learn how to recreate these delicious treats at home with our easy recipe!
If you’re a fan of Reese’s Peanut Butter Eggs, you’re in for a treat!
Homemade Reeses are a delightful homemade version of the iconic Easter treat.
Making your favorite Easter candy is easier than you think.
Homemade peanut butter cups boast a creamy peanut butter filling encased in smooth chocolate, mimicking the beloved Reese’s Peanut Butter Eggs found in stores during the holiday season.
With just a few simple ingredients and this Reese’s peanut butter copycat recipe, you can enjoy the same irresistible combination of creamy peanut butter and rich chocolate, all in the familiar egg shape you love.
With their familiar egg shape and irresistible flavor combination, these homemade treats are perfect for an Easter basket, family gatherings, or simply indulging in a bit of Easter sweetness. Enjoy the rich, peanut buttery goodness of these copycat eggs as you celebrate the joy and traditions of Easter with loved ones.
These treats are super easy to make and taste even better than the store-bought ones! If you’re looking for a tasty and easy Easter treat, be sure to give this easy recipe for homemade Reese’s eggs a try.
What’s a Peanut Butter Egg?
Well, it’s peanut butter mixed with powdered sugar and butter that is then coated in delicious chocolate. Traditionally these eggs only come around Easter time but if you make this copycat recipe year-round they’re not going to stop being awesome anytime soon!
How to Make Reese’s Peanut Butter Eggs
What are the ingredients in Reese’s peanut butter eggs?
- 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
Beat the peanut butter and butter together until combined.
Add the powdered sugar and combine until sandy, scraping down the sides as needed.
Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the peanut butter dough mixture keeps shape when molded.
Shape the peanut butter mixture into an egg shape by pressing into a cookie cutter or by hand. Place eggs on wax paper or on a piece of parchment paper on a baking sheet and freeze for 2 hours.
Melt chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 second intervals. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
Spoon the melted chocolate over the homemade reese’s eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.
Once you start dipping the peanut butter eggs in chocolate, work quickly to coat them evenly and smoothly before the chocolate begins to harden.
Once all the eggs are coated, return the baking sheet to the freezer for another 30 minutes to allow the chocolate to set.
Once set, your homemade Reese’s peanut butter eggs are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Tips for Making Copycat Reese’s Peanut Butter Eggs:
- If you are gluten free, you will be happy to know so are these peanut butter eggs!
- If you are dairy free, I recommend substituting the milk to your alternative milk product of your choice.
- Unfortunately, a natural peanut butter will not work in this recipe. Stick to a traditional creamy peanut butter.
- Feel free to change up the chocolate for a delicious alternative like white or dark chocolate.
- Make sure your peanut butter mixture is well chilled before dipping it into the melted chocolate to prevent it from melting too quickly.For easier dipping, use a toothpick or fork to handle the peanut butter eggs while coating them with chocolate.
- Get creative with your decorations! Drizzle melted white chocolate over the set chocolate coating for an extra fancy touch.
- No cookie cutters? You could use your hands to shape them into eggs.
FAQs about Copycat Reese’s Peanut Butter Eggs:
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter is traditionally used for this recipe, you can certainly use crunchy peanut butter if you prefer a bit of texture in your peanut butter eggs.
Can I freeze these peanut butter eggs?
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.
Can I use milk chocolate chips instead of semi-sweet chocolate for coating?
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.
More Recipes to Try:
Homemade Reese Peanut Butter Eggs
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
- Beat the peanut butter and butter together until combined.
- Add the powdered sugar and combine until sandy, scraping down the sides as needed.
- 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.
- Shape into an egg shape by pressing into a cookie cutter or by hand.
- Place on waxed paper and freeze for 2 hours.
- Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.
- Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
- Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.
- These are best if stored in the refrigerator.
Notes
Somethings to Keep in Mind When Making Your Copycat Reese's Peanut Butter Eggs
- If you are gluten free, you will be happy to know so are these peanut butter eggs!
- If you are dairy free, I recommend substituting the milk to your alternative milk product of your choice.
- Unfortunately, a natural peanut butter will not work in this recipe. Stick to a traditional creamy peanut butter.
- Feel free to change up the chocolate for a delicious alternative like white or dark chocolate.
- No cookie cutters? You could use your hands to shape them into eggs. Or even use one of the very many silicone molds you can find now.
How to Store Your Chocolate Peanut Butter Eggs
You will want to store your eggs in an airtight container in the refrigerator for about a week. Or if you would like, you could free them up to about 3 months.
How to Make this Peanut Butter Eggs Recipe for Other Seasons
The fun part about making these chocolate eggs is that you could very simply change their shape for any season or occasion! Just simply use a cookie cutter. For example, a heart for Valentine’s Day, a pumpkin for Halloween, etc., the list can go on and on!
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