Copycat Reese’s Peanut Butter Eggs (Dairy/Gluten-Free)

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peanut butter eggsReeses-Eggs

The Reese’s Peanut Butter Egg. 

It’s an Easter tradition here in America. 

Unfortunately, just looking at the ingredients in these babies gives me a tummy ache:

Peanuts, sugar*, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup*, soy lecithin*, cornstarch*, glycerin, TBHQ & PGPR**, vanillin. 

*GMO ingredients
**PGPR stands for Polyglycerol Polyricinoleate and is a chemical used to replace the expensive cocoa butter that is normally found in chocolate. TBHQ stands for Tertiary Butylhydroquinone and comes from petroleum and is related to butane (often used as a preservative).

Really, there’s no need for all that junk.

I came up with a Copycat Reese’s Peanut Butter Egg recipe that will knock. your. socks off! And with only 6 ingredients (ones that you’ll actually recognize, too), your tummy will thank you.

copycat reese's peanut butter eggs

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Copycat Reese's Peanut Butter Eggs (Dairy/Gluten-Free)
Prep time
Cook time
Total time
Ditch the nasty processed, questionable ingredients in Reese's Peanut Butter Eggs and make these "cleaner" copycats!
Serves: 18 eggs
  1. In a bowl, beat together the peanut butter, 3 TBSP butter (or coconut oil or palm shortening), almond milk (or coconut milk) and coconut sugar.
  2. Cut out a piece of parchment paper and place it on the bottom an 8-inch round dish or pan (I just used a stainless steel skillet). You could pretty much use anything here that's about that size.
  3. Spread the mixture on top of the parchment paper and place in fridge to chill for at least a ½ hour.
  4. While that's chilling, melt the chocolate chips in a double boiler.
  5. Once they are melted, stir in the 2 TBSP palm shortening.
  6. Set aside to cool.
  7. When the peanut butter mixture is chilled and able to be handled, turn it over onto a cutting board covered with parchment paper.
  8. Using a small round lid or small cookie cutter, cut out circles, and mold them into more of an "oval" shape. I used this medicine measuring thing, and it worked perfect:
  9. If the mixture gets too soft, put it back in fridge for a bit to harden back up.
  10. Dip in chocolate that has cooled off a bit, and place back onto plate covered with parchment paper.
  11. Chill for another ½ hour or so, until the outside is hardened.
Note: If you want to eliminate the palm shortening from the melted chocolate chips, you can. The chocolate, however, will go on thicker, and be harder than it is with the palm shortening.
For best results, store in fridge.

copycat reese's peanut butter eggs
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  1. Jacqueline says

    Is it possible to sub the palm shortening as I am unable to find it here! It’s mentioned twice and you only offer the sub for one line,help please as I really want to make these! :)


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