Peanut Butter Eggs | Copycat Sugar-Free Reece's Eggs

Name: Peanut Butter Eggs | Copycat Sugar-Free Reece's Eggs
Prep time: 10 min
Total time: 10 min
Yield: 30 eggs
Ingredients: 1 cup peanut butter; 4 ounce cream cheese; 3/4 cup sugar alternative; 1 teaspoon vanilla extract; 1/4 teaspoon maple extract; 1 9 ounce chocolate baking chips; 1/4 cup MCT oil or coconut oil; 1 cup cocoa butter; 1/4 cup chocolate powder; 1/4 cup sugar alternative; 1 teaspoon vanilla extract

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5.0

51 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
30 eggs
Calories
236 kcal
Course
Dessert
Cuisine
American

Peanut Butter Eggs | Copycat Sugar-Free Reece's Eggs

Francis Bryant

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Delicious copycat Reece's Easter eggs made without sugar! These no-bake dessert treats can be made all year.

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Ingredients

Servings

1 cup peanut butter sugar free
4 ounce cream cheese
3/4 cup sugar alternative Stevia & Erythritol blend
1 teaspoon vanilla extract
1/4 teaspoon maple extract

Chocolate

1 9 ounce chocolate baking chips sugar free

Alternative Chocolate Dipping Method

1/4 cup MCT oil or coconut oil
1 cup cocoa butter
1/4 cup chocolate powder unsweetened
1/4 cup sugar alternative Stevia & Erythritol blend
1 teaspoon vanilla extract

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Instructions

In a large bowl add peanut butter and cream cheese together. Microwave for 30 seconds. Remove from microwave and mix ingredients until well incorporated. Add sweetener, vanilla and maple extracts. Mix well.
Form eggs by using a teaspoon as a guide to shape the peanut butter dough. Place on a baking sheet lined with parchment paper. Place in freezer for 15 minutes.
In the meantime prepare dipping chocolate. Melt baking chips in the microwave in 30 second increments until chocolate is smooth.
For alternative method place cocoa butter, chocolate powder and sweetener in a small saucepan over low heat. Stir until all ingredients are melted. Remove from heat and stir in vanilla extract.
Remove peanut butter eggs from the freezer and with a fork dip into chocolate one at a time coating all sides 2-3 times. Place on a wired cooling rack. Return to refrigerator to harden. Re-dip in chocolate for another coating if desired and decorate with sprinkles or a dash of sea salt.
Keep refrigerated.

Notes

The chocolate may form a semi-hard coating right away so you may not need to refrigerate a second time if you want to re-dip the eggs in another layer of chocolate.
Leftover chocolate can be made into chocolate bars by lining a loaf pan with saran wrap then pouring the chocolate on the bottom of the pan. Add nuts or fruit if desired and place in refrigerator to harden.
Nutritional data calculated with Lilly's baking chips using My Fitness Pal