These copycat reese’s peanut butter eggs are one of my absolute favorite easy desserts! They’re great anytime of the year but especially Easter! I’m not against getting the originals, but honestly I think these taste better! Plus you can do even more peanut butter to chocolate ratio, which are two of my favorite things in the world. They’re so quick and easy to make and just absolutely delicious. Try them for yourself and let me know! Hope you love them as much as I do!
What do you need to make copycat reese’s peanut butter eggs?
- Peanut butter- I mean this one is pretty obvious considering it’s in the name. I love use a peanut butter with only peanuts and sea salt that’s nice and drippy. Not required, just what I prefer. My favorites are the Costco organic and Trader Joe’s organic crunchy peanut butter. If you need to substitute with another nut or seed butter, it will work just fine!
- Coconut flour- This is what thickens the peanut butter to give it that perfect texture and so it doesn’t pour out when you bite into it. The coconut flour absorbs into the peanut butter and makes the BEST texture. You could substitute oat flour (or you can just grind quick or rolled oats until they become a flour-like consistency). You may need closer to 1/3 cup since the oat flour doesn’t soak things up like the coconut flour. Start with 1/4 and you want to be able to shape into eggs pretty easily. Add extra if needed.
- Maple syrup- Maple syrup is my personal favorite sweetener when it comes to natural sweetener. We love the one from Now Foods (code LEX for 20% off). Honey would work just fine as well!
- Chocolate chips- Feel free to use any kind of chocolate. You can also melt a chocolate bar instead. Dark, semi-sweet, milk, up to you!
- Butter- I love the richness that butter gives. Feel free to substitute with coconut oil if you prefer. Our favorite is the liquid coconut oil from Now Foods (code LEX for 20% off).
Tips for making them:
- Make sure your copycat reese’s eggs are hard enough before dipping them in the chocolate. It’ll just make them much harder to work with if they aren’t.
- My reese’s eggs are pretty big. Feel free to make yours smaller and make more or even bigger and make less!
- You may need to add an extra tablespoon of coconut flour. It all depends on how drippy your peanut butter is. You can the peanut butter mixture to be soft to the touch but not stick to your hands at all!
Here are some more peanut butter cup love:
- Easy 3 Ingredient Peanut Butter Cups
- Peanut Butter & Jelly Peanut Butter Cups
- Pumpkin Spice Peanut Butter Cups
Alright, let’s get to making these copycat reeses peanut butter eggs! Enjoy!
Copycat Reese’s Peanut Butter Eggs
These copycat reese’s peanut butter eggs are one of my absolute favorite easy desserts! They're great anytime of the year but especially Easter! I'm not against getting the originals, but honestly I think these taste better! Plus you can do even more peanut butter to chocolate ratio, which are two of my favorite things in the world. They're so quick and easy to make and just absolutely delicious. Try them for yourself and let me know! Hope you love them as much as I do!
Servings 14 eggs
Ingredients
Instructions
- In a small mixing bowl, mix together the peanut butter, coconut flour, maple syrup, and sea salt.
- Form into 12-14 egg shaped dough balls on a baking sheet with parchment paper.
- Next, place the baking sheet in the freezer for about 20 minutes to harden up the eggs to make them easy to dip into the chocolate.
- When the time for the eggs is almost up, melt together your chocolate and butter. You can use the microwave or slowly melt on the stovetop.
- Dip the peanut butter eggs into the mixture and coat completely. Set each egg back on the sheet pan. At the end, you can drizzle the eggs with any leftover chocolate.
- Place them in the fridge or the freezer until totally hardened.
- Once the chocolate is hard, they’re good to go! Enjoy!
Notes
For Storing: Store in an airtight container in the fridge for about a week.
For Freezing: Freeze in a freezer bag for up to 3 months.