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. 

 

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

Try More of these Reese’s Type Treats

Homemade Reese's Eggs

5 from 3 votes
Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 20 Eggs

Description

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

Serves: 20

Calories302kcal (15%)Carbohydrates33g (11%)Protein6g (12%)Fat17g (26%)Saturated Fat6g (30%)Cholesterol9mg (3%)Sodium122mg (5%)Potassium128mg (4%)Fiber2g (8%)Sugar30g (33%)Vitamin A109IU (2%)Vitamin C1mg (1%)Calcium30mg (3%)Iron1mg (6%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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. 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. 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. 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! 🙂

    1. 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. 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. 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. 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!

    1. 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. 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.

    1. I have the same feelings about shortening. Just wondered if you had tried the coconut oil and if it turned out ok. Thanks

    2. I have made these and other molded chocolates for years. Never have added shortening, never understood why it was needed. Just use very high grade chocolate.

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

    1. 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.

      1. 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.

  12. 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. 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. 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!

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

  16. 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!!

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

  18. 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…

  19. 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 🙂

  20. 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.

  21. 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.

  22. “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.

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

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

      1. 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!

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

  24. 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.

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