This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.


Reese’s Eggs have always been my FAVORITE Easter treat. But then they came out with white chocolate Reese’s Eggs. I was in heaven! I prefer white chocolate over milk chocolate any day! So when I saw these in the store the other day, I thought why buy them when I can make them? And they taste so much better!


I had all of the ingredients on hand. I forgot how simple the ingredients are. But I thought it would be fun to drizzle them in some colored candy melts to brighten them up for Spring! They turned out amazing. And my boys loved them! I even wrote their names on some of them. We took these fun and delicious Easter treats over to our new neighbors. And I think you will agree that they taste better then the real thing!

 More of a milk chocolate fan? Try these!


Homemade Reese’s Eggs’swhit

Pin this now to find it later

Pin It

Homemade White Chocolate Reese's Eggs

By: Alyssa Rivers
Reese’s Eggs have always been my FAVORITE Easter treat. But then they came out with white chocolate Reese’s Eggs. I was in heaven!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 20 Eggs


  • 3 Cups powdered sugar
  • 1 1/2 cups creamy peanut butter
  • 1/4 cup butter or margarine, melted
  • 2 Tablespoons milk
  • 2 bags white chocolate chips 12 oz.,
  • 2 Tablespoons shortening
  • colored candy melts for drizzling on top optional


  • 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 using colored candy melts, melt each color in the microwave stirring 30 seconds at a time. Scoop the chocolate into a small zip lock bag. Snip the corner and drizzle onto each egg.
  • If more chocolate is needed, melt the second bag with the shortening. Enjoy!
  • *Makes approx 20 eggs


Calories: 400kcalCarbohydrates: 42gProtein: 7gFat: 24gSaturated Fat: 10gCholesterol: 13mgSodium: 141mgPotassium: 225mgFiber: 1gSugar: 40gVitamin A: 81IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Has anyone made these using sugar free powdered sugar such as Whole Earth brand or Swerve? Erythritol based instead of cane sugar? Lily’s white chocolate chips?

    I am sure the ratios would be much different, and I’m wondering what else one could add to make up for using so much less powdered sugar.

    I love all your recipes and just give them a little “tweak” to fit healthy-eating my lifestyle. (Many off your recipes need no tweaking—only eating. Ha ha)

  2. Oh man, one of my favorite types of candy are the white chocolate Reese’s cups! These look like a great idea for Easter, or really, any day! Yum!