Copycat Reese’s Easter Eggs taste like your favorite peanut butter cups, shaped like eggs and decorated with the cutest royal icing flowers. They’re also gluten free.
Tomorrow is Easter, do you know what you’re making for dessert? How about these Copycat Reese’s Easter Eggs! They’re simple to make and taste SO good. They also bring back lots of childhood memories for me. You too?
Copycat Reese’s Easter Eggs are a Family Favorite
Getting a basket of goodies on Easter morning was always so exciting for me as a child. I remember getting chocolate bunnies, jelly beans, little toys and chocolate covered eggs. The bunnies and the chocolates always had pretty sugar roses on top which I absolutely loved. My husband and kids love Reese’s peanut butter cups, so I thought it would be neat to combine some nostalgia for me and a family favorite in the form of these adorable candy eggs.
It’s also such a strange time right now due to covid-19. We could all use a bit of comfort food, right? The kids aren’t in school and lots of things are closed, including church. I will miss going to the Easter church service tomorrow but grateful we can at least view it online. I’ll look forward to that. And also one of these Copycat Reese’s Easter Eggs!
How to Make Copycat Reese’s Easter Eggs
1) First make your peanut butter filling which has the consistency of cookie dough (recipe follows).
2) Form the “dough” in to egg shaped balls, slightly flattened on the bottom. Freeze 1 hour.
3) Melt chocolate chips and a little bit of shortening in the microwave (instructions below).
4) Dip the peanut butter eggs in the melted chocolate mixture and place on wax paper to set.
5) Decorate with sugar flowers, if desired.
You can either mold the eggs with your hands or roll out the dough and cut with an egg shaped cookie cutter.
Place molded eggs in a pan lined with wax paper, then put in freezer for 1 hour.
Tips on Melting Chocolate in the Microwave
1) It’s VERY important not to overheat the chocolate. It burns EASILY.
2) Use semi-sweet chocolate chips & vegetable shortening in a microwave safe bowl.
3) Heat on high for 30 seconds, stir and repeat.
4) Keep heating at 30 second intervals until melted and smooth.
5) Heat the chocolate again for 10 seconds if it gets too thick after dipping your eggs.
Let dipped eggs set on a sheet pan lined with wax paper or parchment paper.
Skill Level Needed for this Recipe
Beginner – Chocolate Covered Eggs
Intermediate to Advanced – Royal Icing Flowers
A Note About the Royal Icing Flowers
The royal icing flowers on the chocolate eggs are optional. If you want to try making them, here are some videos I recommend viewing to learn how. I will include my recipe for royal icing. Then see the videos for instructions.
TOOLS FOR SUCCESS
Note: The above items are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Want even more? Subscribe to Mom Loves Baking to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @momlovesbaking and using the hashtag #momlovesbaking.
Have fun making Copycat Reese’s Easter Eggs! I hope you enjoy them as much as we did!
From my family to yours, we wish you all a very healthy and Happy Easter!
Easter bible verse…
“He is not here; he has risen, just as he said. Come and see the place where he lay.” Matthew 28:6
Copycat Reese's Easter Eggs
For the peanut butter filling
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter I used Peter Pan
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt I used pink himalayan salt
- 2 tablespoons water
For the chocolate coating
- 2 cups semi-sweet chocolate chips I used non-dairy
- 1 1/2 tablespoons vegetable shortening I used Crisco
For the royal icing flowers
- 8 ounces powdered sugar about 2 1/4 cups
- 2 tablespoons meringue powder plus 1 1/2 teaspoons
- 3 tablespoons water
For the peanut butter filling
- In a large bowl, beat the butter, peanut butter and salt with an electric mixer until creamy. (You can beat by hand, if desired.) With mixer on low, gradually add powdered sugar and water. Turn mixer to medium and beat until a crumbly dough forms.
- Form dough into 20 egg shaped balls and place on a pan lined with wax paper. You can make small balls if you want to. Place them in the freezer to chill for 1 hour.
For the chocolate coating
- In a microwave safe bowl, heat the chocolate chips and shortening on high for 30 seconds. Stir, then repeat until chocolate is completely melted and smooth. Do not overheat. It should take about 90 seconds total. Microwaves vary, so it might take a little less time or a little more time depending on the power of yours.
- Remove eggs from freezer and dip each egg in chocolate. Place on wax paper to set. Once set, they're ready to eat or you can decorate with royal icing flowers, if desired.
For the royal icing flowers (optional)
- Place all of the icing ingredients in a large bowl (powdered sugar, meringue powder and water). With an electric mixer, beat on low for 6 minutes. Immediately transfer icing to four separate bowls. Add food coloring of choice. Pour icing into pastry bags. I used these tips: #101 for the 5 petal flowers, #129 for the swirl drop flowers, #68 for the leaves and #3 for the flower centers. See the Youtube links I referenced on the blog post for flower instructions.
You might also like this Chocolate Easter Egg Nest Ding Dong Cake (and it’s gluten free)…
Your family would love this 3D Lamb Cake for Easter…
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.