Copycat Reese's Creamy Peanut Butter Eggs Recipe

Instructions

1. 1

   In a large bowl, mix together peanut butter and softened butter until smooth and creamy.

2. 2

   Add powdered sugar, vanilla extract, and salt. Mix until well combined and a dough forms.

3. 3

   The mixture should be thick and moldable. If too soft, add more powdered sugar.

4. 4

   Divide the peanut butter mixture into 12 equal portions.

5. 5

   Shape each portion into an egg shape using your hands. Place on a parchment-lined baking sheet.

6. 6

   Freeze the peanut butter eggs for 30 minutes to firm up.

7. 7

   In a microwave-safe bowl, combine chocolate chips and coconut oil.

8. 8

   Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

9. 9

   Remove peanut butter eggs from freezer one at a time.

10. 10

    Using a fork, dip each egg into the melted chocolate, coating completely.

11. 11

    Tap fork gently on the side of the bowl to remove excess chocolate.

12. 12

    Place coated eggs back on the parchment-lined baking sheet.

13. 13

    Refrigerate for 15-20 minutes until chocolate is set.

14. 14

    Store in an airtight container in the refrigerator for up to 2 weeks.