copycat Reese pieces eggs are so close in flavor to the original, you're going to wonder if I actually got my hands on the real recipe.
It's the most wonderful time of the year...
Reese's pieces peanut butter eggs are back on the shelf. Did you know they are the top rated of all the Reese's holiday shapes? Most people will tell you it's because of the peanut butter filling ratio to chocolate. I've got a copy cat recipe for these Reeses pieces easter egg that will blow you mind (and maybe worry some of my friends who still work at Hershey that I'm sharing some insider information. I absolutely love the Reeses eggs with pieces inside, they add such a nice crunch and texture. If the peanut butter eggs aren't your thing, maybe the giant peanut butter cup will help you get your Reese fix.
Cookie cutter or hand shaping
I used cookie cutters for mine because I really like uniformity in the shapes. If you wanted to hand mold your eggs, that's fine too! You will hand shape them into an egg shape once you mix up your peanut butter filling. Once you shape the eggs, place them on parchment paper in the fridge until they are set up. This only takes about 30 minutes, and if you want to skip the fridge they will set up under normal room conditions in about 2 hours.
If you are going the cookie cutter route first you will press the peanut butter filling on a parchment paper lined 9 x. 13 sheet pan. The sheet pan I use is approximately ¾" deep. Next, press an even, tight layer into the pan. Once you have all of the filling in the pan, place another piece of parchment paper on top to smooth it out. Pop it in the fridge for 30 minutes before cutting out the shapes or leave at room temperature for 2 hours.
Chocolate dipping notes
Bottom, bottom, bottom, bottom. These MUST be bottomed in chocolate BEFORE you dip them all the way. If you do not do this, they will stick terribly to the fork and you'll be swearing like a sailor at little peanut butter bunnies.
- Hold the peanut butter shape in your hand.
- Turn it so the bottom of the shape is facing up.
- Take your spatula or spoon and spread a thin layer of melted chocolate on the bottom.
- Put the shape back down on the parchment paper.
- Repeat this step until all shapes are bottomed.
- Now, and only now, can you fully dip those delicious peanut butter items.
Equipment - copycat Reese pieces eggs
- 9 x 13" sheet pan with sides
- parchment paper
- 5 quart planetary mixer
- fork for dipping chocolate
- bowl for melting chocolate
- cookie cutters of desired shape (if you want to make crazy shapes, go for it!)
Ingredients - copycat Reese pieces eggs
- creamy peanut butter
- powdered sugar
- Reese pieces
- chocolate for dipping. My personal favorite is this Barry Calleabaut milk chocolate.
Storage and shelf life
These homemade peanut butter eggs have a shelf life of around 2-3 months and should be stored in an airtight container. Alternatively, you can freeze these for up to one year.
Copycat Reese Pieces Filling for eggs, cups, and pie.
- cookie cutters (2.5 inch round for jumbo cups, shapes if doing holiday favorites)
Peanut Butter Filling
- 720 grams creamy peanut butter
- 113 grams butter
- 720 grams powdered sugar
- 250 grams Reese pieces
- 3 lbs tempered milk chocolate or chocolate flavored candy coating if dipping shapes
- 8 lbs tempered milk chocolate if making jumbo cups
Making the filling
- In a large microwaveable bowl, heat peanut butter and butter until fluid and runny. You can also heat these two ingredients in your 5 quart mixing bowl in a make shift double boiler by placing the ingredients in the mixing bowl and then the mixing bowl in a pot of boiling water.
- Put fluid peanut butter and butter in the 5 quart mixing bowl. Mix in the powdered sugar until combined. Yes, it really will all fit.
- Put Reese pieces in mixer. Mix for at least a minute. You want them to crush a bit.
Molding - cookie cutters vs. hand molding
- If you are hand molding, you'll take the filling from the mixing bowl and mold it into an egg shape. Place on parchment paper. Place in the fridge for 30 minutes until firm or leave at room temperature for about 2 hours.
- Cookie cutters - press all of the filling into a parchment lined 9 x 13" sheet pan. My preferred sheet pan is 9 x 13 and ¾" deep. Once filling in pressed into the sheet pan, take another sheet of parchment paper and place it overtop of the filling. Smooth out the top. Place filling in fridge for 30 minutes or leave to set up at room temperature for 30 minutes.
- After the filling as set, use cookie cutters to cut desired shapes.
For SHAPES Chocolate bottoming and dipping
- Melt and temper your chocolate or melt your candy coating.
- Bottom your peanut butter shape in chocolate by using your spatula to spread a thin layer of melted chocolate over the bottom. Place on parchment paper. Bottom all pieces before going back to fully dip them.
- Fully dip your shapes in chocolate. Tap excess chocolate off by tapping your dipping fork against the edge of the chocolate bowl.
FOR JUMBO CUPS
- melt and temper chocolate
- place a small amount of chocolate into cup, slightly less than halfway.
- Press peanut butter center into chocolate.
- top with additional chocolate, just enough to cover the peanut butter filling.
- decorate with Reese pieces if desired.