Reese’s Copycat Peanut Butter Egg Recipe (Healthy Version!)

Easter is right around the corner, and we all know those chocolate peanut butter eggs that would be in our Easter basket every year. Reese’s peanut butter eggs! One of my all-time favorite candy. What if I told you that you can make a homemade version with cleaner, simple ingredients that taste almost identical to the beloved Reese’s peanut butter cups in your own kitchen? I was blown away with how good these were and so simple to make! We’re going to be using pure maple syrup instead of powdered sugar as a healthier alternative and protein powder to give an added protein boost. Reese’s peanut butter cup fans keep reading!

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Get the kids involved!

These homemade Reese’s eggs are such a perfect and easy copycat recipe to include the little ones! My five year old helped me with this and he had so much fun. The peanut butter dough is similar in texture to a soft play doh so he was able to roll the balls for me while I (or an older child) could form the balls into an egg shape. I found some ADORABLE spring themed sprinkles at Walmart to make these Easter eggs even cuter!. I will definitely be going back for more!

INGREDIENTS:

• 1 cup creamy peanut butter
• 1/3 cup almond flour (coconut flour will work too!)
• 1/4 cup pure maple syrup
• 1/4 cup chocolate protein powder
• 1 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 Tbs coconut oil
• Sprinkles (Optional)

INSTRUCTIONS:

1. In a mixing bowl, combine peanut butter, almond flour, syrup, and protein powder.
2. Take about 2 tbs of the peanut butter mixture and roll into a ball. Feel free to use a small cookie scoop to get a more uniform size.
3. On a lined baking sheet, press the ball slightly down, molding into an egg shape with your fingers. I lined my baking sheet with a silicone baking mat but you can also use parchment paper or wax paper.
4. Place the peanut butter eggs into the freezer for 30 minutes.
5. Melt the chocolate chips in a microwave safe bowl in 30-second intervals, stirring in between until the chocolate is melted and smooth. I found that melting them incrementally in the microwave was much easier and faster than using a double boiler method.
6. Take a fork and gently release each egg from the sheet pan and dip into the chocolate, using the fork to flip them and place them back on the baking sheet.
7. Repeat until all eggs are covered.
8. Melt the white chocolate chips.
9. Using a spoon, drizzle the white chocolate over the eggs.
10. If using sprinkles, sprinkle them immediately before the chocolate sets so that the sprinkles will stick. Once dipped, the chocolate come to room temperature very quickly.
11. Store finished chocolate peanut butter eggs in an airtight container in the refrigerator until ready to enjoy!

NOTES for Chocolate peanut butter eggs:

When dunking the eggs into the chocolate coating, work quickly so the eggs don’t cool the chocolate too fast. If the chocolate cools too quickly before you are done, pop in the microwave for a few seconds to warm it up.

You can also make these into Christmas trees using a cookie cutter, peanut butter cups or peanut butter balls depending on the time of year!

You can leave them plain for that classic candy peanut butter cup look or get creative and decorate! I’m a big fan of the Justin’s dark chocolate peanut butter cups so using dark chocolate chips would be so good! Try them with a white chocolate coating or use almond butter, cashew butter, or sunflower seed butter instead of peanut butter for some variation. Above all, have fun making your homemade peanut butter cups!

Yield: 12 eggs

Chocolate Peanut butter Eggs

Print

These chocolate peanut butter eggs are a cleaner version of the classic we've all come to love each year around Easter time! These are every bit as delicious with minimal ingredients!

Prep Time 10 minutes

Additional Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 cup creamy peanut butter
• 1/3 cup almond flour
• 1/4 cup pure maple syrup
• 1/4 cup chocolate protein powder
• 1 cup chocolate chips
• 1/2 cup white chocolate chips
• 1/2 Tbs coconut oil
• Sprinkles (Optional)

Instructions

1. In a bowl, combine peanut butter, almond flour, syrup, and protein powder.
2. Take about 2 tbs of the peanut butter mixture and roll into a ball.
3. On a lined baking sheet, press the ball slightly down, molding into an egg shape with your fingers.
4. Place the peanut butter eggs into the freezer for 30 minutes.
5. Melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between until the chocolate is melted and smooth.
6. Take a fork and gently release each egg and dip into the chocolate, using the fork to flip them and place them back on the baking sheet.
7. Repeat until all eggs are covered.
8. Melt the white chocolate chips.
9. Using a spoon, drizzle the white chocolate over the eggs.
10. If using sprinkles, sprinkle them immediately before the chocolate sets so that the sprinkles will stick.
11. Store in an airtight container in the refrigerator until ready to enjoy!

Notes

When dunking the eggs in to the chocolate, work quickly so the eggs don't cool the chocolate too fast. If the chocolate cools too quickly before you are done, pop in the microwave to warm it up.

You can also make these into christmas trees or peanut butter cups or balls depending on the time of year!

Nutrition Information:

Yield:

12

Serving Size:

1 chocolate peanut butter egg
Amount Per Serving: Calories: 172Total Fat: 11.5gCarbohydrates: 13.3gProtein: 6.4g

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