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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.
Have you found any particular brand of peanut butter that tastes best in this recipe?
I am going to make these for the grandkids for Easter this year, with some pretty colors of sprinkle for some sparkle…
Gonna make them now. They look yummmy
Theses look delicious! I’m allergic to peanuts. Could you use another type of nut butter?
Absolutely!
Delish! I featured them to our mompreneurs on Facebook http://facebook.com/themogulmom – Keep up the SWEET work 😉
Would natural peanut butter work in this recipe?
That is a great question….I haven’t used natural peanut butter…..so does anyone out there know more about this than me?
I’d say probably not BUT I do know you shouldn’t use reduced fat peanut butter. It won’t set up properly.
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!
Could I substitute coconut oil for the shortening? Or maybe something else? I’m just not a big fan of shortening.
“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.
Thank you for the insight!
Anyone out there have catchy new name to share?
Peanut butter cups ?
Reese’s inspired PB eggs.
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.
Exactly how much chocolate & what kind? Thank you!
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.
Pinned to save and share!
What kind of P.B. did you use. I’m thinking I might try Reese’s P. B.
Any creamy peanut butter will work great! 🙂
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 🙂
I’ve used (fake p.b.) golden pea butter & soy butter products as a substitute in many recipes.
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…
try to make these dairy free…do you think using coconut butter in place of the regular butter would work?