Homemade Reese’s Eggs

These homemade Reese’s eggs are the perfect combination of creamy peanut butter center with a thick, rich chocolate covering making these the best Easter dessert! With only a handful of ingredients these chocolate eggs can be made quickly and easily even with the help of kids!

 

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!

Homemade Reese's peanut butter chocolate eggs in a basket.

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 homemade Reeses peanut butter eggs are so easy, and in my families opinion, they tasted better! My  boys said they 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!

What are Reese’s Eggs?

Well, to put it into an eggshell, 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 are choosing to have them at room temperature or choose to store them in the fridge and have them chilled, these are an eggcellent treat!

What do you need to make Reese’s Eggs?

It’s all in the ingredients. The key to making the richest dessert goes to what you are putting in it. Being mindful of using the exact ingredients the recipe calls for and following the measurements will make a world of difference when it comes to tasting your final product. Each one of these ingredients plays a vital role in completing the perfect Reese’s peanut butter egg recipe.

  • 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 meltedmake sure when melting that it is not super hot, when combining it could cause the mixture to not hold a thick consistency
  • Milk: can use almond milk as a substitute if needed
  • Milk chocolate chips: make sure you use milk as opposed to semi sweet, you will taste a difference 

  • Shortening: this is a necessity when melting the chocolate to help keep it from burning

How to make Reese’s Eggs:

Oftentimes when people try something that is so good they immediately think that the recipe is going to be super intricate or complicated. Well let me share a little secret with 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. And a good thing too because they seem to disappear just as quickly as they are made! 

  1. 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.
  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!
The process of mixing the sugar, butter and peanut butter mixture in a glass bowl then rolled out and cut into egg shapes using a cookie cutter. The bottom lefthand photo is a melted chocolate with a spatula and the bottom righthand photo is a basket full of Reese's eggs.

Are Reese’s Eggs gluten free?

The homemade chocolate Reese’s eggs are considered a gluten free treat. All the regular ingredients can be used with no substitutions. It is only fair that something as good as these can be tasted by even those on special diets. 

Do Reese’s Eggs have dairy?

There are ingredients included 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. 

How many Reese’s Eggs does this recipe yield?

This recipe makes about 20 chocolate Reese’s eggs. As far as the serving size gos,  let’s just say my batches do not carry many servings. You will understand for yourself very soon. 

A homemade Reese's egg cut in half to see the peanut butter inside and chocolate outside.

What’s the big deal with Reese’s Eggs?

The delicious taste of this dessert is enough to sell me on why I should constantly crave and make them. These eggs are fairly quick and easy to whip up if you need to bring a dessert to a party, put together a spread of refreshments, or are even perfect for a fun family night activity together. They have a very rewarding taste for minimal time going into them. 

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 Valentines simply switch out the egg shaped cutter and use a heart shaped one instead to create beautiful and delicious Reese’s hearts for your loved ones. Or even for Halloween you can use a pumpkin shaped cutter, for Christmas a candy cane and so on. The possibilities are tasty and endless. 

Are there different substitutions that can be made with Reese’s Eggs?

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. 

Try More of these Reese’s Type Treats:

A basket full of homemade Reese's peanut butter chocolate eggs.

Homemade Reese's Eggs

Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 20 Eggs

These homemade Reese's eggs are the perfect combination of creamy peanut butter center with a thick, rich chocolate covering making these the best Easter dessert! With only a handful of ingredients these chocolate eggs can be made quickly and easily even with the help of kids! 

Course Dessert
Cuisine American
Keyword peanut butter and chocolate eggs, reeses eggs

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

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 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!
  7. *Makes approx. 20 eggs

Recipe Notes

Updated on March 21, 2020

Originally Posted on March 27, 2013

Nutrition Facts
Homemade Reese's Eggs
Amount Per Serving
Calories 302 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g30%
Cholesterol 9mg3%
Sodium 122mg5%
Potassium 128mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 30g33%
Protein 6g12%
Vitamin A 109IU2%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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. 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 🙂

    1. I don’t generally have shortening in the house and I hate buying products that I’ll only use once. Do you figure I could use butter instead?

  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?

  6. So, I just made these for the 1st time and I followed the directions exactly. The eggs broke apart as I was picking them up and dipping them in the chocolate. I got a good 5-6 eggs that didn’t break. I just used the broken parts too because they taste the same but was just wondering what I did wrong?

    1. Oh no! I am so sorry that happened to you! Freezing is the most important part. If they were not completely frozen then that would happen. I am not sure why they would brake apart though if they were frozen unless they were sitting out too long when you were dipping them in the chocolate. I am sorry for the trouble! They are delicious and one of our favorite Easter treats.

  7. Great fun for myself and my grandson on a Saturday afternoon he loves pb still waiting on chocolate to set I think we need to stick with eggs others we’re to big and broke

  8. Hi Alyssa!

    I’m going to try your recipe out tomorrow.I have silicone candy molds I’m going to use to shape the candy (Easter eggs, baskets, and bunnies) Should I flour inside the molds before putting in the peanut butter mixture & freezing?

  9. Hi. I just found this and I’m planning on making them today. Do you beat the peanut butter filling with an electric mixer or by hand?

    1. Oh no! I am sorry that you were having a problem. Sometimes a little extra flour can help or even cooking spray on the rolling pin can help make it roll smoother. Hope that helps!

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