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Copycat Reese’s Peanut Butter Eggs, with one cut in half to reveal the creamy peanut butter filling. Some eggs are topped with colorful round sprinkles, set against a brightly patterned background.

Copycat Reese’s Peanut Butter Eggs

These Copycat Reese’s Peanut Butter Eggs are smooth, chocolatey, and simple to make. A fun, family-favorite candy for Easter baskets.

Course desserts
Cuisine American
Keyword Copycat Reese’s Peanut Butter Eggs, Homemade Reese’s Peanut Butter Eggs
Prep Time 2 hours 15 minutes
Cook Time 1 minute
Additional Time 1 hour
Total Time 3 hours 16 minutes
Servings 20
Author momma lew

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

  1. Beat the peanut butter and butter together until combined.
  2. Add the powdered sugar and combine until sandy, scraping down the sides as needed.
  3. 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.
  4. Shape into an egg shape by pressing into a cookie cutter or by hand.
  5. Place on waxed paper and freeze for 2 hours.
  6. Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.
  7. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
  8. Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.

Recipe Notes

Store them in an airtight container in the refrigerator for up to 2 weeks. They taste amazing cold!