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5 from 6 votes

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!
Course: Dessert
Keyword: dessert, easy dessert, peanut butter cups, peanut butter eggs, reeses
Servings: 14 eggs

Ingredients

  • 1 cup peanut butter (I like ones with just peanuts & sea salt)
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • ⅛ tsp sea salt
  • 1½ cups semi-sweet chocolate chips
  • 1 tbsp grass-fed butter or coconut oil
  • flakey sea salt (optional), for topping

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.