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!

4.9 from 8 reviews
Homemade Reese's Eggs
Homemade Reese's Eggs that taste so much better!!
  • 3 Cups powdered sugar
  • 1½ cups creamy peanut butter
  • ¼ 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 ½ 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!
  7. *Makes approx 20 eggs

You will also love them in white chocolate!

Homemade White Chocolate Reese's Eggs

Homemade White Chocolate Reese’s Eggs


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. My favorite part about Easter is the homemade peanut butter eggs. One of my favs! These look incredible, can’t wait to try 🙂

    Happy Blogging!
    Happy Valley Chow

  2. Oh my!! Reese’s Eggs are my absolute favorite! I think I may have to make these!! 😉

  3. Oh, these look so good! I love the Reeses eggs and would love to try and make them myself. Great idea.

  4. I agree, homemade is the way to go!

  5. I’ve been wanting to make these! They look so yummy 🙂

  6. I would be in LOVE with these!

  7. About how many eggs does the recipe make? Can’t wait to try these!

  8. 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?

  9. Can you substitute almond milk or soy milk?

  10. Step #2 says 1/2 thickness….. Is that 1/2 inch?

  11. 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

  12. 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! 🙂

  13. I am in the process of making these now, but my dough is crumbling when I roll it out! Do you have any suggestions??

    • 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…

  14. 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!

  15. 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!

  16. 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!

    • 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. 🙂

  17. I buy my chips bulk, do you have an actual measurement ?

  18. 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.

  19. 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.

  20. crystal c says:

    I can’t wait to make these for easter for my family..

  21. 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.

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

  23. These look really yummy, but I have a question. Did you use salted butter or unsalted butter?

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

  25. going t o make these today as they look so good thanks for sharing

  26. whats shortening is there another name for it in ireland…..v

    • Paula Harkin,

      To your question about shortening.
      It’s kind of like lard but it is homogenized and it is made from partially hydrogenated soybean, hydrogenated cottonseed oil with mom-and diglycerides .Lard might be better but it too is pig fat. When you don’t know what somehting is you can always google it. I don’t like using either, so I like to use butter but then again it doesn’t have the thickening agent. How about coconut oil. It comes in a pint jar and is thick.

      • Here, in Ireland, you don’t need to use ‘shortening’ or any substitue because our chocolate melts so much better than that in the US. Just melt the chocolate of your choice, dip the eggs, and leave to set.

  27. 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.

  28. 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.

  29. 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!

  30. I love making these but I use white and plain semi-sweet chocolate mixed it makes the the chocolate taste better<3

  31. 3petitsprinces says:

    can natural peanut butter be used? Has anyone tried that?

  32. I was wondering if you could use chocolate bark instead of chocolate chips and shortening.

    I’m def going to make these. I have young nieces and nephews that LOOOOVE the bought ones!!

  33. try to make these dairy free…do you think using coconut butter in place of the regular butter would work?

  34. I wonder if you could use a plastic egg and coat it with the chocolate, letting it set then filling with the peanut butter and then more chocolate? Sounds easier than cutting it…

  35. Help ! I love this idea but am allergic to all nuts so cannot use Peanut Butter – can I substitute the Peanut Butter with another ingredient ? Many thanks 🙂

  36. Rosemarie says:

    What kind of P.B. did you use. I’m thinking I might try Reese’s P. B.

  37. Pinned to save and share!

  38. How far ahead before needed can you make these? I would like to make about five or six days before Easter to have ready early.

  39. Exactly how much chocolate & what kind? Thank you!

  40. Do you think I could use natural peanut butter? I have some that needs to be used; however, it is a bit on the runny side. Many thanks in advance.

  41. Diane Bethea says:

    “Reese’s” is a trademark, thereby making it ILLEGAL for you to use it in your recipe! You need to change this to a generic name right away before you get caught and get a REALLY stiff fine! I would hate to see that happen to you because I know you’re not intentionally trying to steal their trademark, but they won’t see it that way. I have heard of even little children who draw a trademarked cartoon character and post it on the wall at school who are told to take it down. I used to work in a law firm – believe me I know this to be true.

  42. Could I substitute coconut oil for the shortening? Or maybe something else? I’m just not a big fan of shortening.

  43. Would natural peanut butter work in this recipe?

    • Alyssa Rivers says:

      That is a great question….I haven’t used natural peanut butter…..so does anyone out there know more about this than me?

    • I’d say probably not BUT I do know you shouldn’t use reduced fat peanut butter. It won’t set up properly.

      • I used Aldi’s natural (no stir) organic peanut butter and they turned out great. You may have to add another TBSP or 2 of powdered sugar to thicken a touch. So good!

  44. Delish! I featured them to our mompreneurs on Facebook http://facebook.com/themogulmom – Keep up the SWEET work 😉

  45. Amari Turner says:

    Theses look delicious! I’m allergic to peanuts. Could you use another type of nut butter?

  46. Jeanne J says:

    Gonna make them now. They look yummmy

  47. I am going to make these for the grandkids for Easter this year, with some pretty colors of sprinkle for some sparkle…

  48. PGeorge says:

    Have you found any particular brand of peanut butter that tastes best in this recipe?

  49. Michelle says:

    Have you ever tried Pb fit peanut powder instead of regular peanut butter?

  50. y sister used to make something like this . She put Pice Crisps in it . And mixed her chips with the Gulf Wax, to add a little shine to the candy.

  51. once they are coated. do you store them in the frig?

  52. Heather Borer says:

    Just made these for Easter. Dont sweat the shortening. Its only 1tbsp! I used store brand peanut butter and they turned out amazing…just not as pretty 🙂

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