Wednesday, April 1, 2020

Copycat Reese's Peanut Butter Eggs

Copycat Reese's Peanut Butter Eggs

     These peanut butter eggs remind me of my childhood. It was one of my favorite things to eat around Easter, I always preferred my mom's homemade peanut butter eggs to the store bought ones. I made these for years without cute little easter egg candy molds, and a few months ago I was excited to find tiny bite sized Easter Egg molds at the store! My son and I made these together and he had a lot of fun getting chocolate and peanut butter all over himself, and me! I have options to make these low carb and dairy free in the ingredient list so everyone can enjoy them. Although Easter will feel different this year we can still celebrate with some of our traditions, and the reason we are celebrating, the resurrection of our Savior, remains the same. Happy Easter from my family to yours!


1/2 cup peanut butter

1/8 cup unsalted butter or dairy free butter room temperature

1/2  cup plus 2 TBSP powdered sugar (you can sub swerve to make these low carb)

8 oz chocolate chips ( you can use Enjoy life chocolate chips for dairy free, or Lilly's for low carb)


(note: you can double this batch to make more, this made 30 very small eggs ( about the size of a quarter, if you have a larger candy mold or want to form them by hand you can make them any size!)

1) Line a baking sheet with parchment paper, or if you have egg shaped molds set them out so they are ready to fill.

2) If you have egg shaped candy molds follow this step first, if not go to the notes at the bottom.
In the microwave melt 4 oz. of the chocolate chips in 30 second increments until smooth.

Use a small spoon to lightly coat the inside of the candy molds with chocolate. Place the mold in the freezer for 5 minutes for the chocolate to lightly set.

3) In the bowl of a stand mixer add the 1/2 cup peanut butter, 1/8 cup butter, 1/2 cup plus 2 TBSP powdered sugar and mix on low speed until fully incorporated. If the mixture doesn't seem to be firm enough you can add a little more powdered sugar a TBSP at a time. It depends on how runny your peanut butter is if you will need to add more. You should be able to shape it and it will hold it's shape.

4) Remove the candy molds from the freezer, and using your hands roll the peanut butter mixture into small balls and press it into the molds to fill the egg shape. Once they are full place in the freezer for another 5 minutes to set.

5) Melt the final 4 oz of chocolate chips in the microwave. Remove the candy molds from the freezer and using the back of a spoon lightly spread the chocolate over the peanut butter mixture. Place the candy mold in the fridge to set for up to an hour. When set remove the eggs from the candy mold. The PB eggs can be kept in the fridge up to a week, if they last that long!


Notes: If you do not have egg shaped candy molds you can still make these! I have done it that way for many years!

Start by making the peanut butter mixture and refrigerate it for 30 minutes for it to firm up a little, so it will be easier to work with.

Shape the PB mixture into egg shapes ( I like mine small so I can eat more, but any size works!)

Freeze the eggs for 30 minutes so that they won't melt into the chocolate.

Once the eggs are frozen, melt the chocolate in the microwave and quickly dip each egg into the mixture and place on parchment paper. Put the finished eggs in the refrigerator to set up.

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