Peanut Butter Eggs
It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over!
Jump to Recipe
Homemade Peanut Butter Eggs
This is not the regular powdered sugar and peanut butter recipe you’ll find scattered all over the internet. This is a completely homemade version that completely blows those other dupes out of the water.
Here’s what I did differently: in developing this recipe I consulted the actual Reese’s recipe and found that instead of listing ‘peanut butter’, they list ‘peanuts.’ Which led to me making my own peanut butter and you guys, THE TASTE AND TEXTURE IS SPOT ON. When I tell you I ate way too many of these, I might be understating. This recipe for Peanut Butter Eggs is so ridiculously close to the popular Reese’s Egg that you’re going to confuse the Easter bunny.
Ingredients in Copycat Reese’s Eggs
I bet you didn’t know you could make your favorite Easter candy at home with 6 simple ingredients, did you? Here’s what you’ll need:
- Salted peanuts – You’ll use these to make your own peanut butter and IT IS WORTH IT. I just bought the Great Value brand, but any shelled salted peanut will work.
- Granulated sugar
- Canola oil
- Vanilla
- Powdered sugar
- Milk chocolate melting wafers – You want to use melting wafers here instead of chocolate chips so the chocolate sets up.
How to Make Peanut Butter Eggs
- Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
- Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
- To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
- Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
- Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
- When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
- Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip.
- Allow chocolate covered eggs to set up on the pan.
- Store at room temperature for up to 4 days. Enjoy!
Can I make these Chocolate Peanut Butter Eggs with white chocolate?
You sure can! This recipe is for the standard milk chocolate eggs, but you can sub white chocolate melting wafers instead and enjoy white chocolate eggs.
Can I package homemade Reese’s Eggs?
Yes! Once the chocolate on your eggs have set up, you can place them in cellophane bags (or whatever package you’d like) to package.
Favorite Easter Treats
Peanut Butter Eggs
Ingredients
- 2 cups salted peanuts
- 2 tbsp granulated sugar
- 2 tbsp canola oil
- 1 tsp vanilla
- 1 cup powdered sugar
- 10 oz milk chocolate melting wafers
Instructions
- Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
- Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
- To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
- Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
- Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
- When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
- Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip.
- Allow chocolate covered eggs to set up on the pan.
- Store at room temperature for up to 4 days. Enjoy!
Great!
Could one use coconut oil instead of canola oil?
I haven’t tried making these with coconut oil instead, but I think it should work. Melt the coconut oil completely before combining and let me know how it works.
Can you use olive instead of canola oil?
Yes, that should work!