Description
Delicious homemade Copycat Reese’s Peanut Butter Eggs featuring a creamy peanut butter and butter filling coated in smooth semi-sweet chocolate. Perfect for Easter or any peanut butter lover’s treat, these no-bake peanut butter eggs are easy to make and ready in just over half an hour.
Ingredients
Scale
Filling
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 3/4 cups confectioner’s sugar
- 2 tsp vanilla extract
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 2 Tbsp coconut oil
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make Filling Mixture: In a mixing bowl, beat the softened butter until creamy and fluffy. Add the creamy peanut butter and mix well until completely combined.
- Add Sugar & Flavor: Gradually add the confectioner’s sugar to the mixture, stirring continuously. Stir in the vanilla extract until the mixture is smooth and forms a dough-like consistency.
- Shape Eggs: Using about two tablespoons of the mixture for each, shape into egg-like shapes by hand and place them evenly spaced on the prepared baking sheet.
- Chill Filling: Refrigerate the shaped peanut butter eggs for 30 minutes to firm them up and make them easier to dip.
- Melt Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in short bursts of 20-30 seconds, stirring between each, until the chocolate is fully melted and smooth.
- Coat Eggs: Dip each chilled peanut butter egg into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before returning the egg to the parchment-lined baking sheet.
- Final Chill: Refrigerate the chocolate-coated eggs again for 30 minutes to let the chocolate harden and set before serving.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- You can substitute peanut butter with almond or other nut butters if preferred.
- If the chocolate thickens while dipping, gently reheat it to keep it smooth.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to 1 week.
