Homemade Copycat Reese's Peanut Butter Easter Eggs
Salty and sweet, these Homemade Copycat Reese's Peanut Butter Easter Eggs are a stepped up version of the store bought treat.
Ingredients
- 1 cup smooth peanut butter
- 2 cups confectioners 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
Instructions
- Cream together the peanut butter and softened butter. Mix until smooth and completely combined.
- Slowly add the confectioners sugar and mix on low speed.
- Add the heavy cream to the peanut butter and sugar mixture and mix until smooth. See Tips & Tricks for notes on consistency.
- Add the mixture to a medium bowl and cover with plastic wrap. Chill for one hour.
- Line a baking sheet with parchment paper.
- Scoop out the amount of peanut butter mixture that corresponds to the size egg you would like (mine are on the smaller side).
- 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.
- 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.
- 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.
- 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.
- Stir one tsp of vegetable oil into the melted chocolate.
- 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.
- Place the dipped peanut butter egg back onto the parchment paper-lined baking sheet.
- 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.
- Allow the eggs to chill in the fridge for at least one hour or until the chocolate hardens.