display of copycat reese's eggs

Copycat Reese’s Peanut Butter Eggs

Somehow the Reese’s Peanut Butter Eggs taste better than the original Reese’s Cups. Is it because they’re in a fun, cute, and festive egg shape? Yes. This recipe is a homemade version of the delicious Reece’s Peanut Butter Eggs that include the loved combination of peanut butter and chocolate and melt in your mouth with every smooth and creamy bite. And I may be biased, but homemade is ALWAYS better 🙂

reese's eggs stacked from side angle

How To Make Copycat Reese’s Peanut Butter Eggs

These Reese’s Peanut Butter Eggs are so perfect for Easter and make for an easy, no-bake recipe. We start with the peanut butter mixture which is a combination of peanut butter, powdered sugar, butter, and vanilla. This mixture combines to create a sort of cookie dough-like consistency. From there we scoop and shape the “dough” and then mold them into egg shapes.

Reese's Eggs scooped and shaped on a cookie sheet

Homemade Reese’s Peanut Butter Eggs

Once we’ve shaped the Reese’s peanut butter eggs, they need to chill in the freezer for at least one hour before we dip them in chocolate. If we were to skip out on letting our homemade Reese’s Eggs chill, they would not hold their shape nicely and this would become a very messy and tricky process.

staked finished version of reese's eggs

How To Dip Homemade Reese’s Peanut Butter Eggs

I use semi-sweet chocolate chips in this recipe but you can substitute this for dark chocolate, milk chocolate, or whatever you wish! Get spunky and coat some of these in white chocolate if you want to! To do this, melt the chocolate in the microwave in 30-second intervals making sure to mix between each interval.

I use a fork to drip the eggs one at a time. Make sure to allow the excess melted chocolate to drip back into the bowl before transferring it to a cookie sheet fit with parchment paper. The parchment paper will allow for an easy release later on after the chocolate has set.

close up holding reese's eggs

How To Store Homemade Reese’s

These tasty homemade treats should be stored in the fridge sealed in an air-tight container or ziplock bag to stay fresh for up to a week. They can also be stored sealed in the freezer for up to 3 months. The chocolate can become too soft when kept out at room temperature for too long which will make them messy to enjoy. Unlike store-bought candy, the homemade version that uses ingredients you can pronounce will need to be stored properly.

Copycat Reese's Egg rolled into a ball before being shaped
Reese's Eggs being molded
Finished Reese's Egg after being scooped and shaped

Copycat Reese’s Peanut Butter Eggs

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.5 from 42 votes
Servings

12-15

servings
Cooking time

0

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1/2 cup unsalted, softened butter

  • 1 cup creamy peanut butter

  • 2 3/4 cups confectioner’s sugar

  • 2 tsp. vanilla extract

  • 2 cups semi-sweet chocolate chips

  • 2 Tbsp. coconut oil

Directions

  • Prepare a cookie sheet by lining it with parchment paper. Set aside.
  • Combine the butter, peanut butter, confectioner’s sugar, and vanilla using an electric mixer until the mixture starts to come together in large clumps. The mixture will look crumbly but should come together easily in your hands when pressed together.
  • Scoop the peanut butter mixture in about 2 Tbsp. sized pieces then roll into a ball. In your hands or on your countertop, flatten the ball of dough into a disc. Use your palms to gently mold the disc into an egg shape.
  • Place each egg onto the prepared cookie sheet. Once all of the peanut butter mixture has been used up, place the eggs in the freezer to firm up for at least one hour. This will make them easier to dip and they will hold their shape better as well.
  • After at least one hour of the eggs chilling, add the chocolate and coconut oil together in a microwave-safe bow. Microwave in 30-second intervals, mixing between each interval.
  • Once at a time, use a form to dip and coat each egg in chocolate. Allow the excess chocolate to drip back into the bowl. Place the eggs onto a baking sheet fit with parchment paper then allow them to set in the fridge for at least 15 minutes to allow the chocolate to harden.
  • Enjoy!

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