5 Ingredient Copycat Reeses Eggs
What’s your favorite Easter candy? If it’s not Reeses eggs you’re wrong and I’m not sorry about it. And let’s be honest while we’re there: shaped Reeses are FAR superior than the average Reeses cup. They just are. And this recipe is super super easy and so perfect my picky husband, a self proclaimed Reeses addict, devoured them once I had taken photos of them. They’re amazing and I’m posting them just in time for Easter! So if you’re feeling ambitious (or slightly inspired, really) you can totally make these for your kiddos (or yourself) this Easter. So fun, so easy with only 5 ingredients, and a little taste of home! You can even decorate these with whatever sprinkles, sea salt, or various chocolates you like!
5 Ingredient Copycat Reeses Eggs
5 ingredient Copycat Reese’s Easter Eggs
1 cup smooth peanut butter (I use Sundrop brand which, fun fact, is Peter Pan)
1/4 cup butter
1.5 cups powdered sugar
1 tsp vanilla
300 grams milk/dark/white chocolate
In a microwave safe bowl, add the peanut butter and butter. Heat for 1:00 on high and stir. If not completely melted, microwave for another 30 seconds and stir. Repeat until melted and smooth.
Add the powdered sugar and vanilla to the peanut butter mixture and stir. Once all incorporated, the mixture will be thick and crumbly.
Shape into 12 egg shapes on a piece of parchment paper, and freeze for at least 30 minutes.
After 30 minutes, to another microwave safe bowl, add the chocolate and melt on high for 30 seconds and stir. Repeat until chocolate is melted.
Dip each egg into the chocolate to coat and set back onto the parchment paper. Freeze for 10 more minutes.
Once the chocolate has hardened, they are ready to eat! These eggs will keep in the fridge for 10 days.