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 every where. 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.
To add a little variety to these eggs you might want to use crunchy peanut butter, you may even want to try to swap the peanut butter for almond butter. So many people have peanut allergies, this may be nice substitute. You could also use white chocolate to dip the eggs in. One of the best reasons to make a copycat recipe is you start with a known recipe, and then you can customize it the way you want.
Reeses Peanut Butter Eggs
This year why not recreate your own homemade Reeses Peanut Butter Eggs from scratch.
- 1 cup peanut butter
- 1/4 cup butter
- 1 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 16 ounces chocolate
- 2 tablespoons of 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. When combined add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of mixture and hand shape the peanut butter into an egg shape. Place peanut butter egg on a cookie sheet that is lined with waxed paper. When done with all of the peanut butter refrigerate mixture for about 30 minutes before coating with chocolate.
Melt chocolate in a double boiler, or in a microwave in 30 second increments. Add2 tablespoons of butter to the chocolate to make the coating. Stir to combine the chocolate and butter together. When the chocolate has melted fully, set aside.
Remove peanut butter eggs from the refrigerator and gently dip into the chocolate. You can place the dipped egg onto the waxed paper. Allow the chocolate to set. Once the chocolate has set you can enjoy these. I recommend that you keep these in the refrigerator, they will keep for about 7 to 10 days.Print Recipe