Looking to take your love of Reese’s Peanut Butter Eggs one step further? Then add these White Chocolate Peanut Butter Eggs to your Easter dessert lineup. Not only are they healthier than the OG Reese’s peanut butter cups, I think they taste better! This festive version is topped with crushed Cadbury chocolate eggs, but you can leave them off, or use a different crushed chocolate of choice.
One of the reasons why I love this recipe is because these eggs are so easy to make. They don’t require any baking whatsoever, and they are a fun activity to do with kids! My boys love making these every year, and it’s something we can all sit down and do together.
And, if you are more of an OG Reese’s Peanut Butter cups fan, be sure to check out the dark chocolate version of my Copycat Reese’s Peanut Butter Eggs.
To make these healthy white chocolate peanut butter cups, I’ve got a video tutorial for you, showing you how easy these are to make. Tune in below!
To make these no-bake white chocolate peanut butter eggs, you need just 7 ingredients that you already have in your pantry, as follows:
- Peanut Butter: I recommend using super creamy peanut butter! You can substitute the peanut butter for almond butter or sunflower seed butter, if you’d like.
- Coconut Flour: The coconut flour helps hold the ingredients together and adds texture.
- Maple Syrup: These eggs are sweetened with the maple syrup and the dairy-free white chocolate chips.
- White Chocolate Chips: The white chocolate chips will be used for the chocolate coating on the eggs. I used dairy-free white chocolate chips, but if you can’t find them, then just go with regular white chocolate chips. YOLO!
- Coconut Oil: The coconut oil is to mix with the chocolate chips, so help it become nice and liquidy, and easy to coat the eggs with.
- Vanilla Extract: Every recipe needs some vanilla extract for extra flavor! Don’t skip it!
- Pastel Chocolate Eggs: This ingredient is optional, but I think it makes these eggs look so pretty and so festive! I just used some Cadbury eggs and crushed them up. Be sure to watch the video above to see how I did it.
How to make your copycat Reese’s White Chocolate Peanut Butter Eggs
To make these, it is super easy!
First, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick. If it’s not, add a teaspoon of coconut flour. It might look dry, but I promise this is the texture you actually want.
Next, form 12 balls, and line them up on a parchment-lined baking sheet. Then, use your hands to form each one into an egg shape, and freeze for 20 minutes.
The next step is to make the white chocolate dipping sauce, which you do by adding the white chocolate chips and coconut oil to a microwave-safe dish, and melting in 30-second increments. Mine is usually perfect after two rounds in the microwave. Stir until the chocolate has nice and smooth.
If you are going to make the crushed chocolate topping, this is also the best time to place some chocolate eggs into a plastic bag and crush them up.
Next, remove the eggs from the freezer, and one by one, gently dip each egg into the white chocolate mixture, letting excess chocolate drip off, and then returning them to the baking sheet.
Sprinkle each one with the crushed chocolate topping.
Return the tray to the feeder for another 30 minutes or so, to firm up. That’s it! Can you believe it?
How to store your white chocolate peanut butter eggs!
You can store these in an air-tight container in the refrigerator for up to one week; or you can freeze them and pop them out when ever the sweet tooth hits! You can freeze them for up to 3 months.
Like dark chocolate more? Try my other Copycat Reese’s Peanut Butter recipe!
Copycat Reese’s Peanut Butter Eggs
If you make this recipe, please be sure to leave a comment and rating below! This really helps other people decide whether to make my recipes! And of course, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories. Enjoy!! x
Ingredients
- 1 cup creamy peanut butter
- 2 tablespoons coconut flour
- 3 tablespoons maple syrup
- 1 cup dairy-free white chocolate chips
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- ½ cup Cadbury mini eggs
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick.
- Form 12 small balls and place them on the parchment paper.
- Then gently form each one into an egg shape.
- Place in the freezer for 20 minutes.
- Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30-second increments, until smooth and liquidy, and set aside.
- Place Cadbury mini eggs in a plastic ziplock bag and crush them (using a plate, pot, or what ever you’d like!)
- Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
- Repeat until all are covered in chocolate.
- Place into the fridge for 20-30 minutes to firm up.
- Enjoy!
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What others are saying
Can I use natural smooth peanut butter since coconut flour will absorb the oils?
Yes! The whole point is that we want the peanut butter to absorb the coconut flour, so it becomes like a thick paste 🙂 Enjoy!!