Chocolate Peanut Butter Eggs – Reese’s Copycat

Chocolate Peanut Butter EggsThese chocolate peanut butter eggs are just like the Reese’s ones you’ll find in the store except they are made from scratch and have no preservatives. We spring for all natural or organic choices in our house, so it’s less processed than the original.

I have a weakness for peanut butter eggs. Throughout the year I can walk by the cups and not even bat an eye at them, but when Spring rolls around, I find myself drawn to that little yellow package. Then the stores really torture me by putting out buy one get one free signs. That’s dirty. So I’ve resorted to making my own at home. Because when I’m making things from scratch to me, it just tastes better.

Here is what you will need to do to make your own Chocolate Peanut Butter Eggs.

I’ve been making my own nut butter since I got my Blendtec and I haven’t bought store bought since then. It’s so good when it’s fresh. You don’t need salt or palm oil, just peanuts.

Melt smooth peanut butter and butter for 1 minute in the microwave. Stir until blended.

Add your vanilla and sifted powdered sugar into the mix until it’s blended well. It will start to become a dough like substance. If it’s not thick enough add a tiny bit more powdered sugar. You should be able to knead it with your hands at this point. Chocolate Peanut Butter Eggs

Divide mixture into ten portions and form each into an egg shape. Place eggs on a parchment-lined baking sheet and place in freezer for 15 minutes.

I prefer using a double boiler to melt my chocolate, but if you don’t have one, you can use your microwave. Melt chocolate in microwave by heating for 30 seconds. Stir and repeat the process until chocolate is melted and smooth.

Using a fork, dip peanut butter eggs into chocolate and flip to cover completely. Lift with a fork and gently tap on the edge of the bowl – allowing excess chocolate to drip off.Chocolate Peanut Butter Eggs

Place back on parchment paper and refrigerate for another 10 minutes. Place them in an airtight container and try REALLY hard not to eat them all in one sitting. It’s tough, I know but I have faith in you. Now sharing with your kids is another story, I won’t judge you for not sharing.  Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs

Make your own peanut butter eggs this year for Easter.
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Course Dessert
Cuisine Dessert
Servings 12

What you will need

  • 1 cup smooth peanut butter
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar sifted
  • 10 Ounces dark cocoa melting chips

Instructions

  • Melt peanut butter and butter for 1 minute in microwave. Stir until blended.
  • Add vanilla and powdered sugar, mix well.
  • Divide mixture into 10 portions and form each into an egg shape. Place eggs on a parchment lined baking sheet and place in freezer for 15 minutes.
  • Melt chocolate in microwave by heating for 30 seconds. Stir and repeat the process until chocolate is melted and smooth.
  • Using a fork, dip peanut butter eggs into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl – allowing excess chocolate to drip off.
  • Place back on parchment paper and refrigerate for 10 minutes.
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 Enjoy!

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1 COMMENT

  1. I’m officially craving PB and chocolate now 🙂 This is the perfect recipe for my little chef. My daughter loves being in the kitchen! Perfect timing for this recipe.

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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle. Buy me a coffee

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