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stacked peanut butter eggs
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5 from 4 votes

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.
Prep Time5 mins
Cook Time20 mins
Chill time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: copycat Reese's peanut butter eggs
Servings: 24 eggs
Calories: 207kcal


  • 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


  • 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.  


Sodium: 172mg | Calcium: 10mg | Vitamin A: 87IU | Sugar: 19g | Fiber: 1g | Potassium: 110mg | Cholesterol: 8mg | Calories: 207kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 13g | Protein: 4g | Carbohydrates: 21g | Iron: 1mg