These Reese's Peanut Butter Eggs are the ultimate Spring or Easter treat. Made with a soft and sweet peanut butter filling and then coated in a rich chocolate shell.
This recipe is a copycat version of Reese's peanut butter cups, but better. They're super easy and so much fun to make too!
Here's how I make them.
Homemade Reese’s Peanut Butter Eggs
This is my favorite Spring treat! When a friend posted that she wish she had some of these, I jumped at the chance to give it a try and make some. These homemade Reeses peanut butter eggs are so easy, they taste better than the original in my opinion!
These are so easy, delicious and fun for Easter… or anytime of the year if you are a Reese’s lover like me!
What do you need to make Reese’s Eggs?
Each one of the below ingredients plays a role in making the perfect Reese’s peanut butter egg recipe.
- Powdered sugar: this helps with the sweetness and to firm up the peanut butter
- Creamy peanut butter: Jif is my favorite and creamy is the only way to go!
- Butter melted: make sure when melting that it is not super hot, when combining it could cause the mixture to not hold a thick consistency
- Milk: for mixing with the other ingredients for creaminess
- 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
Start by beating powdered sugar, peanut butter, and butter all together. The dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. The dough will probably still be a bit crumbly. That is ok.
On a floured surface, roll the dough out to desired thickness. About ½ 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.
Take what's left and put in a zip lock bag to drizzle over the top. You can also add some Spring sprinkles to make them look festive!
Check out these other delicious Easter and Spring Treats
- 3 Cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter melted
- 2 Tablespoons milk
- 1-2 bags milk chocolate chips
- 1-2 Tablespoons shortening (1 per bag)
- Sprinkles for garnish
- Beat together powdered sugar, peanut butter, and butter together. The dough will be crumbly.
- Add two tablespoons of milk and continue to beat together until the dough softens. It might still be somewhat crumbly and that is fine.
- On a floured surface, roll the dough out to ½" thickness, or if you want thicker eggs, make them the size you want. You can form the dough with your hands or you can use a cookie cutter.
- Place eggs on a cookie sheet and put in the freezer for an hour.
- When you are ready to dip them, add the chocolate chips 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.
- Take the remaining chocolate and drizzle across the eggs. Add sprinkles for festive decorations.
Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 125mgCarbohydrates: 31gFiber: 2gSugar: 26gProtein: 6g