Copycat Reese's Peanut Butter Eggs

Copycat Reese's Peanut Butter Eggs


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Usually available only around Easter-time, now you can make these delicious eggs year-round. We even think they're better than regular peanut butter cups.

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Serving Size / Yield

20 servings


  • 3 C. powdered sugar
  • 1 1/2 C. creamy or crunchy peanut butter
  • 1/4 C. butter or margarine, melted
  • 2 Tbsp. milk
  • oval or egg-shaped cookie cutter
  • 1-2 bags milk chocolate chips (11 oz. each), divided
  • 2 Tbsp. shortening

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Beat powdered sugar, peanut butter and butter together.  Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens.  (Note, dough will still be crumbly- this is fine!) Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs. Place the eggs on a cookie sheet and chill in freezer for at least one hour. When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a  microwave.  You may need a bit more shortening to thin it out. Dip each egg, covering completely, and place on wax paper until set. If you need more chocolate, melt second bag with more shortening.

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