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Copycat Reese’s Peanut Butter Eggs (Dairy/Gluten-Free)
Ditch the nasty processed, questionable ingredients in Reese’s Peanut Butter Eggs and make these “cleaner” copycats!
Servings Prep Time
18eggs 15minutes
Cook Time
30minutes
Servings Prep Time
18eggs 15minutes
Cook Time
30minutes
Instructions
  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 1/2 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 1/2 hour or so, until the outside is hardened.
Recipe Notes

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.