Homemade Copycat Reese’s Peanut Butter Easter Eggs

Homemade Copycat Reese’s Peanut Butter Easter Eggs

Why You Should Give This Recipe a Try

I absolutely love Reese’s Peanut Butter Cups in all their incarnations: Reese’s Eggs, Reese’s Pumpkins. Who cares about shape when there is salty, creamy peanut butter in a smooth chocolate coating? That is why I was so excited when I figured out how to make these Homemade Copycat Reese’s Peanut Butter Easter Eggs. Now I can have homemade peanut butter cups pretty much on demand. I can also feel comfortable knowing that I am controlling the ingredients I am using and that I am saving money – a two pack of eggs costs only slightly less than an entire jar of peanut butter! The recipe is also somewhat customizable – use dark chocolate for dipping, add your choice of sprinkles, change up the egg shape for other holidays.  Any way you dip them, these delicious peanut butter eggs are the perfect Easter treat for giving to friends and family members. Just remember to make enough for an Easter basket of your own!

Some of the best features of this recipe:

Easy: The center of these delicious chocolate and peanut butter treats mixes up quickly in a stand mixer or with an electric mixer. Microwave some chocolate and dip. That’s it! No candy thermometer, no complicated steps.

Few ingredients: The peanut butter center contains only four ingredients. 

Money saving: A two-pack of Reese’s costs almost as much as a jar of peanut butter. Think of all of the chocolate peanut butter eggs you can make from one jar!

Versatile: Dip the peanut butter center in your choice of chocolate. I think semisweet chocolate pairs best, but you can use dark chocolate or even white. Just make sure you buy the good stuff! You can also vary the toppings you add or leave your eggs plain.

As always, Homemade Copycat Reese’s Peanut Butter Easter Eggs is an easy recipe with no complex cooking techniques, no special equipment, and with simple ingredients found in any grocery store.

Recipe Ingredients

1 cup smooth peanut butter

2 cups confectioners sugar (powdered sugar)

4 tbsp butter (softened to room temperature)

​2 tbsp heavy cream 

12 oz. semisweet chocolate (3 bars)

1 tsp vegetable oil

Optional toppings:

• Sprinkles
• Sea salt
• Chopped peanuts
• Chocolate drizzle

Helpful Tools

• Dry measuring cup
• Measuring spoons
• Small silicone spatula
• Stand mixer with paddle attachment or electric mixer
• Medium bowl
• Tablespoon or cookie scoop
• Large serrated knife or sharp knife
• Microwave-safe liquid measuring cup or small microwave-safe bowl
• ​Two small forks
• Parchment paper
• Plastic wrap
• Rimmed baking sheet

Ingredient Notes

Peanut butter: I use reduced fat peanut butter but you can all use regular. I would not recommend natural peanut butter as it is has too much oil. I also enjoy the creamy peanut butter texture of classic Reese’s peanut butter eggs and would not use crunchy peanut butter.

Chocolate: I use semisweet chocolate for just the right amount of cocoa flavor. You can use dark chocolate if you prefer as well as milk chocolate (which would be rather sweet). Although I haven’t tried it yet, I think white chocolate might also be a good option. Do not use chocolate chips (I speak from experience). It will not give you the desired smooth chocolate coating. I also recommend using a good quality chocolate like Ghirardelli for the best finished product. 

Heavy Cream: You can use milk if you don’t have cream available.

Vegetable Oil: Use a regular, neutral vegetable oil. Do not use coconut oil as coconut oil and chocolate produce a candy coating like Magic Shell. 

Step-by-Step Instructions

1. Cream together the peanut butter and softened butter. Mix until smooth and completely combined.

2. Slowly add the confectioners sugar and mix on low speed.

3. Add the heavy cream to the peanut butter and sugar mixture and mix until smooth. See Tips & Tricks for notes on consistency.

4. Add the mixture to a medium bowl and cover with plastic wrap. Chill for one hour.

​5. Line a baking sheet with parchment paper.

6. Scoop out the amount of peanut butter mixture that corresponds to the size egg you would like (mine are on the smaller side). 

7. Form an egg using your hands and place it on the parchment-lined baking sheet.  For real precision, you could use a cookie cutter as a mold.

8. When the peanut butter eggs are all formed, you can place the tray in the fridge for a few minutes while you prepare the chocolate. It is not entirely necessary unless it is very hot or humid in your kitchen, so don’t worry if you don’t have enough room.

9. Chop each chocolate bar into small pieces using a large serrated knife. Place the chopped chocolate in a glass, microwave-safe measuring cup or small microwave-safe bowl.

10. Melt the chocolate in the microwave. Start with about 30 seconds, stir, and repeat. If the pieces are small enough, one minute is generally sufficient. If you need additional time, add it sparingly. 

11. Stir one tsp of vegetable oil into the melted chocolate.

12. One at a time, lower each peanut butter egg into the melted chocolate. Support the eggs by making a scoop out of the forks. Lift up the egg and let the extra chocolate drip back into the bowl.

13. Place the dipped peanut butter egg back onto the parchment paper-lined baking sheet.

14. If desired, as soon as it is dipped, decorate the top of the egg with sprinkles, a pinch of sea salt, chopped peanuts, or a drizzle of chocolate. Decorate each of the chocolate eggs as soon as they are dipped (i.e., one at a time) so that the melted chocolate will hold on the topping.

15. Allow the eggs to chill in the fridge for at least one hour or until the chocolate hardens.

Check out the printable recipe card, below, the step-by-step directions for these Homemade Copycat Reese’s Peanut Butter Easter Eggs.

Storage

Store leftover chocolate peanut butter eggs in an airtight container at room temperature or in the fridge.

Tips & Tricks

There is a bit of wiggle room in creating the right consistency here. If you feel that the peanut butter filling is too dry/crumbly, you can add a touch more cream. If you find that the filling is too loose, you can add a touch more powdered sugar. Make sure that you use small quantities when adding ingredients. 

If you don’t have a microwave, you can make a double boiler to melt the chocolate. Again, be sure the chocolate pieces are relatively small. Place about two inches of water in a small saucepan and heat to a vigorous simmer over medium-high heat. Add the chopped chocolate to a heatproof bowl and place over the simmering water. Do not let the bowl touch the water and do not get any water at all in the bowl with the chocolate. Stir until the chocolate is just melted.

Do not place your dipped eggs on a wire rack. I learned that the hard way when I ripped the bottom off of each egg trying to transfer them to a container. Parchment paper really provides the best results.

Using a wooden skewer or chopstick is another great way to hold the peanut butter eggs while you dip them in the chocolate.

Want to add a chocolate drizzle on top of your eggs? Add some melted chocolate to a Ziploc bag, cut a small hole in the corner and squeeze over the prepared egg.

Looking for more easy to make chocolate candy treats?

Best French Candy Recipe: Dark Chocolate Mendiants

Easy to Make: Chocolate Chip Cookie Dough Truffles

Easy Creamy Homemade Chocolate Truffles

How about some other types of chocolate treats?

Creamy No Bake Hot Chocolate Cheesecake with Oreo Crust

Easy Chocolate Ganache Tart with Raspberry Jam