Homemade Reese’s Eggs

This is my favorite Easter treat ever.  So when I found this recipe I had to try making my own. These were so easy, and in my families opinion, they tasted better!   My 9 year old said he liked that they weren’t oily like the ones in the package.  These are so easy, delicious and fun for Easter… or anytime of the year if you are a Reese’s lover like me!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  Loved how easy these were and they tasted just like the real thing!  Because all of my family loves Reese’s eggs, we will definitely be making these again!

Ingredients:

  • 3 Cups powdered sugar
  • 1 1/2 cups creamy peanut butter
  • 1/4 cup butter or margarine melted
  • 2 Tablespoons milk
  • 1-2 Bags milk chocolate chips
  • 2 Tablespoons shortening
1.  Beat together powdered sugar, peanut butter, and butter together.  At this point the dough will be crumbly.  Add two tablespoons of milk and continue to beat together until the dough softens.  If the dough still seems crumbly that is ok.
2.  On a floured surface, roll the dough out to desired thickness.  About 1/2 thickness.  You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
3.  Place eggs on a cookie sheet and put in the freezer for an hour.
4.  When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time.  Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
5.  Dip each egg in chocolate.  I used a spoon to help cover in the chocolate.  Place them on wax paper to set.  
6.  If more chocolate is needed, melt the second bag with the shortening.  Enjoy!
*Makes approx 20 eggs
Recipe adapted from Six Sisters
 
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Alyssa

Comments

  1. says

    Homemade Reeses Eggs are the debbil. Yes’m. Evil to the core.

    I’m so making some.

    I hate you for posting this recipe.

    No I don’t. I love you. Will you be my new BFF?

  2. says

    Alyssa, I made these for my family because of soy allergies. They are absolutely wonderful! I used a 1 1/2 inch round cookie cutter and then pinched one end to make an egg shape. Dipped them in the chocolate and when that was set, drizzled them with it and even sprinkled a few mini chocolate chips into the wet chocolate. Using the 1 1/2 inch cutter and making them 1/2 inch thick, the recipe makes about five dozen egss, just the right size! Thank you so much for sharing with us!! <3

  3. says

    Have you tried this recipe with dark chocolate (or semi-sweet chips)? I’m a dark chocolate person, just wondering if they still come out good! :)

    • says

      Sorry I just got this comment! Did they turn out ok?? And the dough will be crumbly but should come together when you roll it out. You could try to add a little bit more milk to it…

  4. says

    What size bag of chocolate chips do you mean here? I buy my baking supplies at Costco… and somehow I don’t think you mean 5 pounds of chocolate chips. Thanks!

  5. Korey Lindberg says

    I’m just stumbling upon this recipe and I’m going to sub the butter with dairy free spread and semi-sweet chocolate chips so that my dairy allergy kid can enjoy our family’s most favorite Easter treat! I hope it works out and let you know how it turns out!

  6. says

    I love this…can’t wait to make these! Can I put this in my next blog post and link back to you? There are so many of us here in Australia that couldn’t buy these if we wanted and fits so perfectly to my theme!

    • Alyssa says

      As long as you take your own picture of it and do not use my picture and rewrite the instructions in your own words to avoid copyright I don’t mind at all. :)

  7. girlfriendmd says

    Have you found a way to eliminate the shortening? It’s so horribly bad and I just hate to use it. I was thinking maybe coconut oil, since it’s solid at room temperature? I assume you’re using the shortening to stabilize the chocolate and make it creamy. Just curious. The recipe looks great other than that!! I can’t wait to try it.

  8. Joey Flowers says

    Thank you so much for sharing. I currently live outside of the USA so don’t have access to this tasty treat. I’m thinking this will serve as a wonderful substitute for my taste buds.

  9. Rocco says

    Tip: after shaping them into egg-shaped pieces, put a toothpick into each one before putting in the freezer. That way, when it’s time to dip them, the toothpick takes all of the mess out of it and gives you something to hold onto when dipping them.

  10. Joanne says

    Can you use almond butter instead of peanut butter. We have peanut allergies in the family and been wanting to try something like this.

  11. brandy says

    i tried these with the chocolate hazelnut spread instead of peanut butter, and dark chocolate chips, they are yummy!!

  12. Fiona says

    These are delicious but I find that the butter makes the filling too soft when left out of the fridge. I substitute the butter with some Betty Crocker vanilla icing. The combination of peanut butter and the icing make a lovely thick substance that tastes amazingly like Reese’s and once dipped into chocolate, doesn’t need refrigerating.

  13. bryant says

    Our church does this EVERY easter ……….. We’ve used an Easter Egg recipe for over 20 years. Ours is varied a little bit but pretty much the same.

  14. Cara says

    I tried making these with my mom and we just pulled the dough straight out of the pot while it was still pretty hot. They were delicious, and didn’t even last a day in my family’s fridge!

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