Copycat Reese’s Peanut Butter Eggs

These copycat Reese’s peanut butter eggs are even better than the original, filled with a creamy peanut butter center and topped with a thick coating of rich chocolate. Even better, you can make them in your Instant Pot.

These chocolate covered peanut butter eggs are a perfect treat for Easter.

 

Chocolate Peanut Butter Eggs

Creamy peanut butter filling topped with melted milk chocolate is a simple, no bake dessert that’s even better than the original!

I love Reese’s eggs – they’re thick and creamy. We usually freeze them because we like then ice cold! It may seem strange, but when you freeze them, they aren’t hard as rocks to eat.

If you love Reese’s eggs and peanut butter cups, you’ll love our peanut butter balls.

Ingredients

• peanut butter
• brown sugar
• chocolate melts (or chocolate chips)
• confectioners sugar
• salt
• vanilla
• butter

Instructions

In a medium saucepan over medium heat, combine butter, vanilla, brown sugar, salt and peanut butter. Stir until melted together and smooth. 

Stir in confectioner’s sugar a few tablespoons at a time until combined and smooth.

Next, use a small baking scoop and scoop out a ball of peanut butter mixture. Pat it down and use a cookie cutter to cut your egg shape. Alternatively, you an form it into an egg shape (about 3 inches long) with your hands and place on parchment or waxed paper. 

Once the eggs are formed, place them in the freezer for 2 hours.  

Just before the 2 hours is up, melt the chocolate, place your mixing bowl on the tall instant pot trivet and one cup of water in the instant pot liner. Set instant pot to sauté and stir the chocolate melts until fully melted. Add some coconut oil or vegetable shortening if the chocolate needs to be thinned or is clumpy. 

Remove the eggs from freezer and dip into the melted chocolate. Completely cover eggs and place back on parchment. 

Allow the eggs to sit for the shell to harden.  

Tips

• Shape eggs – If you have an Easter egg cookie cutter, you can use that to shape the eggs. Otherwise, just pat the dough to the thickness you want and shape it to the desired oval. You can also print out a template on card stock and use it to cut the oval egg shape.
• Use Instant Pot for everything – you can heat the peanut butter mixture in the Instant Pot, then just clean out the liner for melting the chocolate.
• Make Christmas shapes – use Christmas cookie cutters to make peanut butter trees or other Christmas shapes.
• Decorate them – you can use some of the melted chocolate and drizzle over the dipped eggs, add sprinkles, experiment with different colors. Make them unique!

What Kind of Chocolate Should I Use?

We used melting chocolates (candy melts) because they have an easy melting consistency. And, they come in colors so you can get creative! It’s hard to mess up when you use candy melts. You can find them in most craft stores, Amazon, and places like Walmart.

If you want to use chocolate chips, that’s fine too. I like to microwave in 30-second intervals, stirring in between. Add a tiny bit of coconut oil or vegetable shortening for a better consistency and a great shine. You can use semisweet chocolate, milk chocolate, or even white chocolate.

Be careful if you are going to try to color white chocolate. The consistency will be off. It would be better to use a colored candy melt if you’re looking for a colored peanut butter egg.

No Instant Pot?

If you want to make these without the Instant Pot, that’s not a problem. You can make the peanut butter mixture in the Instant Pot on the saute setting.

Then, melt the chocolate in the microwave in 30 second intervals, stirring in between each interval.

Want More Easter Recipes?

• Easter Dirt Cake
• Easter Resurrection Cookies
• Copycat Reese’s Peanut Butter eggs
• Peeps S’mores Dip
• Homemade Marshmallow Peeps
• Easter Cupcakes