These homemade Reese’s eggs are to die for!! With a creamy peanut butter center inside a rich chocolate covering, these make the best Easter treat!
I love making peanut butter treats. I can’t resist the delicious and sweet taste! Try out this pinwheel candy, these peanut butter balls, or these amazing no-bake cookies for some more fantastic peanut butter delights!
What are Reese’s Eggs?
Well, to put it in an eggshell (pun intended!), these eggs are the perfect combination of two favorites, peanut butter and chocolate. Made into the traditional egg shape, these treats are a popular commodity for the Easter season. Whether you choose to have them at room temperature or store them in the fridge and have them chilled, these are an eggcellent treat!
These eggs are my favorite Easter treat ever! These homemade Reeses peanut butter eggs are so easy, and in my family’s opinion, they tasted better! My boys said they liked that they weren’t oily like the ones in the package. These eggs are pretty quick and easy to whip up if you need to bring a dessert to a party, put together a spread of refreshments, or they are even perfect for a fun family night activity together! These are so easy, delicious, and fun for Easter… or any time of the year if you are a Reese’s lover like me.
What Do You Need to Make Reese’s Eggs?
Simple and easy is the name of this game! Each of these ingredients plays a vital role in completing the perfect Reese’s peanut butter egg recipe. See the recipe card at the bottom of the post for exact measurements.
- Powdered Sugar: This helps achieve the desired consistency.
- Creamy Peanut Butter: To all the crunch lovers out there you could choose to switch it up with a bit of your crunchy peanut butter.
- Butter or Margarine (melted): Make sure when melting that it is not super hot because when you combine it, it could cause the mixture to not hold a thick consistency.
- Milk: You can use almond milk as a substitute if needed!
- Shortening: This is a necessity when melting the chocolate to help keep it from burning.
How to Make Reese’s Eggs
Here’s a secret for you: this is by far one of the simplest and tastiest desserts you have yet to make. With these simple steps, you will be whipping up dozens of these in no time!
- Beat: Start by beating powdered sugar, peanut butter, and butter all 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.
- Roll: 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.
- Freeze: Place eggs on a cookie sheet and put in the freezer for an hour.
- Melt Chocolate: When you are ready to dip them, then add the chocolate and 1 tablespoon of 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.
- Dip: Dip each egg in chocolate (I used a spoon to help cover in the chocolate) and then place them on wax paper to set.
- Add Additional Chocolate: If more chocolate is needed, melt the second bag with the shortening.
Are Reese’s Eggs Gluten-Free?
Yes! These homemade chocolate Reese’s eggs are considered a gluten-free treat. It is only fair that even those on special diets can taste something as good as these! All of the ingredients can be used without needing any substitutions.
Do These Have Dairy?
There are ingredients included in these Reese’s eggs that do have dairy in them. Some substitutions can be made, such as using a lactose version of milk, soy, or almond milk to help if looking for ways to include minimal amounts of dairy.
You can easily change up these Reese’s eggs to make them fit the taste (or occasion) that you need!
- Type of Chocolate: One of the most popular variations of this recipe is instead of making them with milk chocolate, using white chocolate instead. These taste just as good for all my white chocolate lovers out there! It can also be fun to make a batch of both and give some variation to them when at parties, etc. Click here for a step-by-step recipe using white chocolate.
- Change the Shape: These are very popular around Springtime but one of the great things about them is that this recipe can be used year round. For example, for Valentine’s day, you can simply switch out the egg shaped cutter and use a heart shaped one instead! Or, for Halloween, then you can use a pumpkin shaped cutter and for Christmas a candy cane and so on. The possibilities are tasty and endless.
Homemade Reese’s Eggs
- 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
- 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.
- 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.
- Place eggs on a cookie sheet and put in the freezer for an hour.
- 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.
- Dip each egg in chocolate. I used a spoon to help cover in the chocolate. Place them on wax paper to set.
- If more chocolate is needed, melt the second bag with the shortening. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I made these today. Overall, they are simple and they taste really good! I used Reese’s pewnut butter. If you can find it, it’s nice and creamy and, perfect for homese’s eggs. I would recommend adding more than 2 tbsp of milk so the dough is a creamier consistency and easier to roll and work
With. Also, I would suggest refrigerating the dough for about 30 minutes before rolling it out. I would also roll a bit thicker for more peanut butter inside the chocolate. Lastly, I would use chocolate baking bars, I prefer Ghiradeli, rather than chocolate chips as they melt smoother and easier than chocolate chips. I usually melt using a double boiler rather than the microwave beczuse the heating process is very even and gentle. I would also use a fork when dipping in the chocolate to easily remove any excess. I will definitely make them again because they taste great!
I have a chocolate melter. Will I still need to include shortening?
Have you ever added paraffin wax to the chocolate to prevent it from melting while eating these.
I haven’t tried that with this recipe before!
Can I use something other than shortening?
I haven’t substituted that before in this recipe, but you could try using butter, margarine, or coconut oil instead! Let me know how it turns out!
I used an oval tablespoon measuring spoon to portion them instead of rolling them. Worked great!
That’s a great idea! Thanks for the tip!
I just finished making these. I found the dough to be crumbly so instead, I used my hands to blend instead of mixer or fork. It seemed to make all the ingredients blend into a smooth dough. I also didn’t waste time rolling it out, I just scooped out the dough and shaped them with my hands. Quick and easy. Hope these tips help! They really are delicious!!!
Graham Wafer crumbs give it even a but more of a Reese texture!
Oooh what a great idea!
Hi Gina, I like your idea of graham wafer crumbs. How much did you use, I want to try it?
Does dark chocolate work too?
I haven’t tried that before but I’m sure it would work great! Let me know how it turns out! You can also try white chocolate with this recipe Homemade White Chocolate Reese’s Eggs
Cannot wait to try these, what size cookie cutter do you use?
I have an egg-shaped one that’s about 2.5-3 inches but you can just cut them out with a knife or use any cookie cutter that you have on hand!
Just made these following the recipe, peanut butter mixture was a bit crumbly but came together as I kneaded it. Rolled out and cut with egg shaped cooke cutter. After freezing they coated nicely and are now drying. Can’t wait to decorate them!
Made these a couple weeks ago as a tester for Easter Sunday. Can’t wait to make them again for Easter! My hope is to dye white chocolate pastel colors and drizzle it over the finished egg. If anyone is dealing with crumbly peanut butter dough (I was!) all you have to do is continue to add VERY small quantities of milk until it’s rollable. If you add too much milk it gets sticky, but i guess you could always just add more powdered sugar until it evens out!
This is a waste of time and they were crumbly and just didn’t turn out for me. it might be different for different people but this recipe is terrible and is a waste of time. DONT DO THIS
Oh no! I’m so sorry that they didn’t turn out for you!!
Can you freeze them and eat later? If so how long are they good for?
Yes! Put them in an airtight container or ziplock bag. They should last about 12 months in the freezer!
About how long would you say the dough is good for?
I would say about 2 days as long as it’s kept in the fridge.
Would the dough itself freeze well? Say I wanted to shape the eggs but dip them for a week or so ?
I don’t see a problem with that but I haven’t tried it myself. If you do, let me know how it turns out!
Could you use ghee instead of shortening?
I haven’t tried that before! Let me know how they turn out!
What brand of peanut butter did you use?
I usually use Jif but I have also tried it with Kroger or a non-name brand before. You will want to make sure it is not organic though.
What is “not organic”? Do you mean this recipe calls for peanut butter with added shortening and sugar as opposed to a “natural” peanut butter containing just peanuts and salt? Organic peanut butter comes in both of those varieties, just using peanuts grown without pesticides. The difference in products will lead to a recipe failure, so you should be clearer. I actually came to comments to ask what SIZE of bag of chocolate chips you are using. Perhaps you mean to say one pound of milk chocolate chips? I am also wondering if the shortening is just to prevent burning or if it is important for final consistency because melting the chips in a double boiler will prevent burning also.
I’m sorry, natural peanut butter should not be used in this recipe as it will separate. A typical bag of chocolate chips comes in 12 ounces so I would get 1-2 (12 oz) bags. Thanks for the comment!
That’s a great recipe if I can get it