Copycat Reese's Peanut Butter Eggs

5 from 31 votes

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.

Prep Time5

Cook Time20

Chill time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: copycat Reese's peanut butter eggs

Servings: eggs

Calories: 207kcal

Ingredients

1 1/2 cup peanut butter creamy
6 tbsp brown sugar
2 12 oz bag chocolate melts
2 cups confectioners sugar
2/3 tsp salt
1 tsp vanilla extract
6 tbsp butter unsalted

Instructions

In a medium saucepan over medium heat, combine butter, vanilla, brown sugar, salt and peanut butter. Stir until melted together and smooth.
1 1/2 cup peanut butter, 6 tbsp brown sugar, 2/3 tsp salt, 1 tsp vanilla extract, 6 tbsp butter
Stir in confectioner's sugar a few tablespoons at a time until combined and smooth.
2 cups confectioners sugar
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
2 12 oz bag chocolate melts
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.

Nutrition