Reeses Peanut Butter Eggs are a staple of many Easter baskets. When I was growing up, I didn’t think an Easter basket was complete until there was a few of these tucked inside. Now you can recreate this Easter classic from scratch with this copycat recipe.
Sure, you can buy these pretty much everywhere. Why would you want to make these at home? You can make changes that you might like. For example, I love, dark chocolate. You can recreate these with dark chocolate. You could also use some of your favorite peanut butter. Feeling extra healthy? Maybe your grocery store grinds their peanut butter fresh, you may want to use their peanut butter. Honestly, it’s just fun to recreate copycat recipes at home.
Why Not Just Buy Reese’s Peanut Butter Eggs?
You might ask why you would want to make these at home when you can buy them just about anywhere? One of the best reasons to make a copykat recipe is you start with a known recipe, and then you can have fun customizing it the way you want. For example with this peanut butter egg recipe:
- If you love, dark chocolate, you can recreate these eggs with dark chocolate.
- You can choose to dip some or all of your eggs in white chocolate for a different look.
- You can use your favorite peanut butter.
- If you prefer crunchy peanut butter, you can make your eggs crunchy.
- Feeling extra healthy? Maybe you want to use the fresh peanut butter your grocery store grinds?
- You might want to swap the peanut butter for almond butter or cashew butter. Good idea if a family member has peanut allergies.
- If you don’t want eggs, try chilling the mixture, rolling it out, and using a cookie cutter to form any shape you want. Then dip your shapes in the chocolate.
Reeses Peanut Butter Eggs
- 1 cup peanut butter
- 1/4 cup butter
- 1 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 16 ounces chocolate
- 2 tablespoons butter
- Note: An alternative to this recipe is to substitute the 2 tablespoons of butter for the coating for 2 tablespoons of coconut oil
- In a medium-sized bowl combine peanut butter and butter together with a mixer.
- Add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of the peanut butter mixture and hand shape into an egg shape. Place eggs on a cookie sheet lined with waxed paper. Refrigerate eggs for about 30 minutes before coating with chocolate.
- Melt chocolate in a double boiler, or in a microwave in 30-second increments. Add 2 tablespoons of butter to the chocolate and stir to combine. When the chocolate/butter has fully melted, set aside.
- Remove peanut butter eggs from the refrigerator and gently dip each one into the chocolate. Place the dipped eggs onto the waxed paper. Allow the chocolate to set. Once the chocolate has set, the eggs are ready to be enjoyed.