Homemade Copycat Reese's Peanut Butter Easter Eggs

Chocolate covered peanut butter eggs with sugar flowers

5 from 1 vote

Homemade Copycat Reese's Peanut Butter Easter Eggs

These Homemade Copycat Reese's Peanut Butter Easter Eggs taste like your favorite peanut butter cups, shaped like eggs and decorated with the cutest royal icing flowers.

Course Dessert, DIY, Snack

Cuisine American, British, Canadian

Diet Gluten Free

Prep Time 20

Chill Time 1

Total Time 1 20

Servings eggs

Calories 361kcal

Author Lise Sullivan Ode

Ingredients

For the peanut butter filling

3 cups powdered sugar
1 ½ cups creamy peanut butter I used Peter Pan
¼ cup unsalted butter, softened
¼ 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 ½ tablespoons vegetable shortening I used Crisco

For the royal icing flowers

8 ounces powdered sugar about 2 ¼ cups
2 tablespoons meringue powder plus 1 ½ teaspoons
3 tablespoons water

Instructions

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 or #352 for the leaves and #3 for the flower centers.

Notes

The royal icing flowers on the chocolate eggs are optional.

If you want to try making them, here is a video on How to Make the 5-Petal Flower using pastry TIP #101

For royal icing Leaves, use pastry TIP #352

The tiny Drop Flowers are made with pastry TIP #129 or #68

Don't feel like making flowers? Buy them! I found these on Amazon.

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