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Healthy Homemade Reese's Eggs

Homemade Reese's eggs with peanut butter filling.
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5 from 2 reviews

These homemade Reese’s peanut butter eggs taste better than the store bought version! They are made with 3 simple ingredients and are also gluten-free, vegan and refined sugar-free. These copycat Reese’s eggs have a rich and creamy peanut butter filling and are covered in melted chocolate. This no-bake recipe makes about 12 eggs.

Ingredients

Units Scale

Peanut butter egg filling:

  • 1 cup natural creamy peanut butter*
  • 1/4 cup pure maple syrup

Chocolate coating:

  • 1 1/2 cups chocolate chips*
  • 1 to 2 teaspoons of coconut oil or another neutral-tasting oil
  • Sprinkles, flaky sea salt, extra chocolate, or chopped peanuts for topping

Instructions

  1. In a medium-sized mixing bowl, combine the natural, drippy peanut butter and pure maple syrup. Mix until well combined. The mixture will start out runny, but continue to thicken as you keep stirring. The consistency should be like a soft cookie dough that holds its shape when scooped. 
  2. Line a baking sheet with parchment paper. Use a small cookie scoop or a spoon to scoop out the peanut butter mixture and form it into egg shapes. I gently rolled the peanut butter balls into ovals and then shaped them into eggs on the baking sheet using my hands. Place the baking sheet with the peanut butter eggs in the freezer for 15 minutes.
  3. In a microwave-safe bowl, melt the chocolate chips and coconut oil together. Microwave for 30-second intervals, stirring in between, until the chocolate is melted and smooth. 
  4. Remove the peanut butter eggs from the freezer. Use a fork to dip each egg into the melted chocolate, coating it completely. Use the fork to lift the egg out of the chocolate and place it on the prepared baking sheet. This step can get a little messy so expect to get some melted chocolate on your hands.
  5. If adding any toppings, sprinkle them on top of the chocolate-covered eggs immediately so they stick before the chocolate hardens. 
  6. Place the baking sheet with the decorated eggs back in the freezer for 10-15 minutes or in the fridge for at least 30 minutes or until the chocolate has hardened. Once the chocolate is hardened, the peanut butter eggs are ready to be served.
  7. Store any leftover peanut butter eggs in an airtight container in the refrigerator for 7 to 10 days.

Notes

  • A fresh jar of peanut butter works best. You want natural peanut butter that has a smooth, drippy consistency. I have not tried this recipe with other types of peanut butter.
  • Use dairy-free chocolate chips to make this recipe dairy-free and vegan.
  • See the blog post for more tips and tricks and details on how to customize this recipe.

Find it online: https://bakedabundance.com/homemade-reeses-eggs/