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 14 reviews
Homemade Reese's Eggs
 
Homemade Reese's Eggs that taste so much better!!
Author:
Ingredients
  • 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
Instructions
  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
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Nordic Wave Baking Sheet
Utopia Kitchen Cooking Knives
KitchenAid Hand Blender

You will also love them in white chocolate!

Homemade White Chocolate Reese's Eggs

Homemade White Chocolate Reese’s Eggs

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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Categories
Cookies and Treats

Comments

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  1. 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 🙂

  2. Thanks so much for a great recipe! I will be making these tomorrow for my peanut and tree-nut allergic son. I am substituting Sunbutter for the peanut butter. Can’t wait to try! THANK YOU!!

  3. Please help. I can’t get my candy out of the chocolate without pulling off the bottom or poking holes. How do I get them out so they look good?

    1. Oh no! I am not sure why it is sticking so much! So Sorry. Sometimes I have to use a little non-stick spray in the plastic trays. Hope that helps! These are so good and fun to make! XOXO

    1. Yes, I like to keep them in the refrigerator to harden and keep that way unless I am serving them or giving them to friends and neighbors close by. These are truly the best! Enjoy! XOXO

  4. These are SO DARN GOOD. I get asked to make them on a regular basis! I’m wondering, do you think I could make these as bars with the peanut butter layer on the bottom and chocolate on top? Thank you for such a great recipe!

  5. I’m excited to try these but I never keep Crisco on hand and prefernot to buy it since the recipe only calls for 2 tablespoons. Can you substitute butter for the shortening?

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