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–+ servings
Callie Brooks

Copycat Reese's Peanut Butter Eggs

These Copycat Reese's Peanut Butter Eggs deliver classic Reese's flavor with a soft peanut butter center and a crisp chocolate shell, making them a perfect homemade treat for any time of year.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Peanut Butter Filling
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter (use natural for less sugar)
  • 2 3/4 cups confectioner's sugar, sifted if lumpy
  • 2 tsp vanilla extract
Chocolate Coating
  • 2 cups semi-sweet chocolate chips
  • 2 Tbsp coconut oil helps the chocolate set shiny and smooth

Method
 

Preparation
  1. Line a cookie sheet with parchment paper and set aside.
  2. In a mixing bowl, beat the softened butter, peanut butter, confectioner’s sugar, and vanilla with an electric mixer until large clumps form and the mass holds together when pressed.
  3. Scoop about 2 tablespoons of the peanut butter mix, roll into a ball, then flatten into a disc. Gently shape the disc into a small egg by pinching one end slightly.
  4. Arrange the peanut butter eggs on the prepared sheet and freeze them for at least 1 hour until firm.
Coating
  1. Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth.
  2. Dip each frozen peanut butter egg into the melted chocolate using a fork or dipping tool. Let excess chocolate drip back into the bowl, then transfer the coated egg to a parchment-lined baking sheet.
  3. Chill the dipped eggs in the refrigerator for at least 15 minutes to fully set the chocolate.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 60mgFiber: 1gSugar: 12g

Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Keep refrigerated if room temperature exceeds 75°F.

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