Copycat Reese's peanut butter eggs
Now you don't have to wait all year to enjoy these treasured springtime treats. This copycat recipe for Reese's peanut butter eggs will show you how it's done.
They're in the stores only around Easter, and I covet them like nothing else. Reese's peanut butter eggs are one of my favorite holiday indulgences, and with this copycat recipe, now I can have them whenever I like.
I've remade this treasured treat using just a few ingredients, like all-natural peanut butter, powdered sugar and chocolate chips. This is an easy treat to duplicate. I have a feeling you're going to love these even more than the originals. Even better: You can make them at any time of the year.
It's important to use vegetable shortening when you're melting your chocolate chips. This will help keep the chocolate smooth and clump free, and it will also help form a nice coating for your eggs. I stored mine in a zippered baggie with waxed paper in between each egg and popped them in the freezer. You don't have to freeze them, but it's best to keep them in a cool environment.
Copycat Reese's peanut butter eggs recipe
- 1/2 cup all-natural peanut butter (you can use regular peanut butter), either smooth or crunchy
- 1/2 cup powdered sugar, plus an extra 1/4 cup reserved
- 1/2 teaspoon pure vanilla extract
- 2 cups milk chocolate chips
- 2 tablespoons vegetable shortening
- Waxed paper
- Line a baking sheet with waxed paper, and set it aside.
- Add the peanut butter, 1/2 a cup of the powdered sugar and the vanilla to a food processor. Pulse just for a minute or less until the mixture forms into a clump.
- If the mixture seems a bit soft, then add the reserved powdered sugar, and pulse again a few times until combined. Alternatively, if it seems too dry, then add 1/2 a tablespoon of milk, and pulse until combined.
- Transfer the mixture to a bowl, with the baking sheet near you.
- Pinch off about 1-1/2 tablespoons' worth of the mixture, and form it into a flat-bottomed egg. Place it on the waxed paper. You can adjust the size of each egg as you like.
- When you have all your eggs on the baking sheet, place it in the freezer for 20-30 minutes.
- Remove the eggs from the freezer, and keep the baking sheet with the waxed paper nearby.
- Add the chocolate chips and vegetable shortening to a microwave-safe bowl. Microwave in 15- to 30-second increments, depending on your microwave. When the chips are almost completely melted, use a spoon to stir the mixture, which will help melt any remaining chips.
- Slide a fork under each egg, one at a time, and dip it into the melted chocolate. You can use a spoon to help coat the tops of the eggs, as needed.
- Allow the excess chocolate to drip off each egg, back into the bowl. Place the eggs on the baking sheet. Allow the chocolate to harden completely before removing them.
- Store the peanut butter eggs in a cool place or in the freezer in a sealable baggie with waxed paper between each egg.
Now you can enjoy these treats any time of year.