Reese’s Protein Peanut Butter Eggs copycat (Edit recipe)

These copycat Reese's Peanut Butter Eggs are the ultimate Easter treat.

I know you love my OG Reese’s Peanut Butter Eggs copycat recipe, but I wanted to create another one using egg molds to make things a bit easier + add protein. These have no extra added sugar (SEE NOTES FOR SUBS) but are definitely sweet and the peanut butter chocolate ratio is on point. These molds make large eggs, so this recipe is only for 5-6 (depending on how thick you coat in chocolate). Feel free to double if you need more!

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	9 g
Carbohydrates:	8 g
Protein:	11 g
Cholesterol:	6 g
Sodium:	228 mg
Fiber:	1 g
Sugars:	5 g
Calculated for total recipe.

by joyfuleatsnbeats

Serves: 5-6

Ingredients

0.25 cup Peanut Butter
3 Tbsp Vanilla Protein Powder (Nuzest), click shopping cart for discount
0.5 Tbsp Lakanto Powdered Monkfruit Sweetener, optional - see notes
1 cup Milk Chocolate, melted - see notes for sub
1 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the chocolate and coconut oil together until smooth.
Spoon into egg mold and spread around the bottom and sides making sure everything is coated well. Freeze for 10 min.
While that’s freezing, add the peanut butter mixture ingredients together. It should be very easy to handle and mold. Spoon mixture into frozen chocolate shells filling the majority of the way, and then spoon chocolate on top (about a TBS) to cover. Freeze again for 10 min.
These should easily pop out of the silicone mold. Store in fridge.

Notes

If you’re not using protein powder, you can sub for flour of choice but you will most likely need to add sweetener. If you’re using dark chocolate, you also will most likely need to add the small amount of optional sweetener. This recipe is very forgiving, taste as you go and just make sure the texture is like a dough, easy to form, and not runny.