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Copycat Reese’s Peanut Butter Eggs

Homemade Copycat Reese’s Peanut Butter Eggs You'll Love

This easy no-bake recipe for Copycat Reese’s Peanut Butter Eggs is a nostalgic treat combining smooth peanut butter and rich chocolate.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 eggs
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1/2 cup unsalted butter Adds creaminess and richness; substitute with coconut oil for a dairy-free option.
  • 1 cup creamy peanut butter Provides the primary flavor and texture; make sure it’s creamy for the best results.
  • 2 cups confectioner’s sugar Sweetens the filling and helps create a dough-like consistency; no substitutes recommended.
  • 1 teaspoon vanilla extract Enhances flavor depth; can be replaced with almond extract for a different taste.
For the Chocolate Coating
  • 2 cups semi-sweet chocolate chips Creates a luscious chocolatey exterior; can be substituted with dark chocolate, milk chocolate, or white chocolate per preference.
  • 2 tablespoons coconut oil Ensures melted chocolate is smooth and adds sheen; can be replaced with butter or omitted if not desired.

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie Scoop
  • Parchment paper
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine ½ cup softened unsalted butter, 1 cup creamy peanut butter, 2 cups confectioner’s sugar, and 1 teaspoon vanilla extract. Use an electric mixer on medium speed for about 3-4 minutes until the mixture is smooth and has a dough-like consistency.
  2. Using a cookie scoop or your hands, portion the peanut butter mixture and shape it into egg-like forms, roughly 1.5 inches long. Place the formed eggs on a parchment-lined baking tray.
  3. Transfer the tray of formed eggs to the freezer and chill for at least 1 hour.
  4. In a microwave-safe bowl, combine 2 cups of semi-sweet chocolate chips and 2 tablespoons of coconut oil. Heat the mixture in the microwave in 30-second intervals, stirring in between, until it’s completely melted and smooth.
  5. Using a fork, carefully dip each peanut butter egg into the melted chocolate, ensuring it's fully submerged. Let the excess chocolate drip off before placing the coated egg back on the parchment paper.
  6. Allow the coated eggs to set at room temperature for about 20 minutes until the chocolate hardens.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 1mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 1 week; they also freeze beautifully for up to 3 months.

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