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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 1/2 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.
Varitations
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.
More Delicious Peanut Butter Treats
Who can resist peanut butter? I can’t! These reeses eggs are so additicting that I want to make them all the time for myself. And then, that snowballs into me wanting to make ALL the peanut butter treats! Luckily, I have a bunch of delicious recipes that I can switch between and I think you will love them all too!
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Homemade Reese’s Eggs
Equipment
- Nordic Wave Baking Sheet
- Utopia Kitchen Cooking Knives
- KitchenAid Hand Blender
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
- 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 1/2 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
can natural peanut butter be used? Has anyone tried that?
I love making these but I use white and plain semi-sweet chocolate mixed it makes the the chocolate taste better<3
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!
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.
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.
Did you use 1/4 cup of icing to replace the 1/4 cup of butter?
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.
going t o make these today as they look so good thanks for sharing
i tried these with the chocolate hazelnut spread instead of peanut butter, and dark chocolate chips, they are yummy!!
These look really yummy, but I have a question. Did you use salted butter or unsalted butter?
I think I used salted but either should work! 🙂
Can you use almond butter instead of peanut butter. We have peanut allergies in the family and been wanting to try something like this.
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.
U R a GENIUS! Thank you for that tip!¡!
I can’t wait to make these for easter for my family..
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.
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.
I love the coconut oil idea! I will try that!
I have the same feelings about shortening. Just wondered if you had tried the coconut oil and if it turned out ok. Thanks
I always use coconut oil to make my chocolate a little thinner. It makes it easier for dipping (:
that’s exactly what I was wondering… did you try it?
Instead of shortening we use Gulf Wax
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.
I buy my chips bulk, do you have an actual measurement ?