Copycat Reese’s Peanut Butter Eggs
The most decadently delicious classic candy remake, my Copycat Reese's Peanut Butter Eggs are no-bake, easy to make and made with all the better-for-you ingredients. You'll love them! Store in airtight container in the freezer for up to 1 month.
Equipment
- 1 Mixing bowl Large
- 1 Microwave-safe bowl
- 1 Parchment paper
Ingredients
Filling and Outer Chocolate Layer
- ½ cup creamy natural peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil melted
- ½ teaspoon vanilla extract
- 3 tablespoons collagen peptides optional
- 4 tablespoons coconut flour sub with 6-8 tablespoons almond flour if desired
- ¾ cup dark chocolate chips
- 1 tablespoon coconut oil for melting chocolate
Instructions
Instructions
- Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl. Pour in collagen if using, along with coconut flour, and stir thoroughly.
- Form dough into 1.5-inch egg shapes and lay flat on parchment paper. If they’re too soft to form, add more coconut flour, 1 tablespoon at a time until consistency is thick enough. Dough should make ~10-12 eggs.
- Once all dough has been shaped, place in the freezer for 15 minutes to chill/harden.
- To make the outer chocolate layer, melt coconut oil and broken up chocolate bar in a small saucepan over the stove on low heat, stirring constantly until liquid. If using a microwave, follow 30-second intervals in the microwave followed by stirring, then repeat until fully liquid.
- Remove eggs from freezer and use two forks to dip in melted chocolate and back onto parchment paper or cooling rack (spray with oil prior).
- Place back in the freezer to harden for 15 minutes. Enjoy!
Notes
Keep these eggs in an airtight container in the refrigerator if you plan on eating them within a week. They stay fresh, firm, and that chocolate stays glossy.