Are you looking for easy Easter desserts to serve after dinner? My copycat Reese's Eggs are the perfect thing to serve to your guests as a treat.
An easy Easter Dessert!
You know Easter is close when you see the Reese's Eggs in store. They're everywhere and always a fan favorite. Have you always wanted to make them at home? Of course you have, I have just the recipe for you. These Copycat Reese's Eggs are super simple and packed with that delicious peanut butter everyone loves so much. And the chocolate coating is even easier to make. Even if you're not a baker you can make this recipe. I'm typically not a fan of peanut butter, I actually stay away from peanut butter desserts. My husband told me he loved this dessert and he know's a good recipe.
Copycat Reese's Eggs Tips
Working with chocolate and peanut butter can be tricky. I had to pop these eggs back in the fridge multiple times to harden up again. When you freeze or refrigerate the Peanut Butter Eggs make sure you work fast. That's my only tip here! I also added an extra 3 tablespoons to the mix. It helped make the mixture easier to manage. You don't want the mixture to be too crumbly or you won't be able to shape the eggs correctly. It took me about 5 minutes to shape the eggs and that's only because this was my first time making them. If I make this recipe more I will get more comfortable with the mixture.
Now, this recipe doesn't have to be just for Easter. You can make these peanut butter eggs any time of year. It's an easy dessert and if you're a peanut butter lover like my husband is, it's a sweet treat to enjoy.
Additional Tips:
- Substitute almond butter if you're not a fan of peanut butter
- You can also use allergen free chocolate chips so this recipe is dairy-free and lactose free
- The coconut oil helps the chocolate chips melt well on your double boiler. Make sure you keep an eye on the chocolate since it melts fast.
Need some more holiday dessert inspiration? Check out my recipes here.
Copycat Reese's Eggs
Ingredients
- 1 cup and 2 tbs of Peanut Butter
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
Chocolate Coating
- 2 cups chocolate chips
- 2 tbs coconut oil
Instructions
- Line a cookie sheet with parchment paper.
- In your mixer, add the peanut butter, powdered sugar, and vanilla extract. The mixture will stick together once you scoop two tbs into your hands.
- Shape into an egg with your hands and flatten it a little.
- Refrigerate or freeze for 15 minutes to get the peanut butter eggs solid.
- Prepare chocolate mix. Dip peanut butter eggs into the chocolate (instructions on how to melt the chocolate below) and place them back on the cookie sheet lined with parchment paper. Drizzle with the extra chocolate using a spoon.
- Pop in the freezer for 15 minutes. Enjoy your copycat Reese's eggs.
Chocolate Coating
- Using a double boiler, melt the chocolate and 1 tbs of coconut oil
- If you don't have a double boiler, use the microwave and melt this mixture for 20 seconds. 15 seconds on and off.
Leave a Reply