Homemade Reese’s Peanut Butter Eggs

A homemade version of the classic Easter basket treat- now you can have them all year round! Homemade Reese’s Peanut butter eggs that are 1000% better than store bought!

Ok I am so excited to share this recipe with you today! Are you ready for this? Homemade Reese’s peanut butter eggs.

No need to wait for the Easter Bunny to arrive.

I know a lot of people might dive first for the Cadbury crème eggs, or the Marshmallow Peeps, but me? I dive for the Reese’s Peanut Butter eggs.

And the best part about now having these at your disposal? They are easy to make. I made these all in one pot on the stove.

Ingredients Needed

Here is what you will need to make these peanut butter eggs from scratch:

• peanut butter
• butter
• brown sugar
• powdered sugar
• salt
• vanilla extract
• milk chocolate chips
• shortening

How To Make Reese’s Peanut Butter Eggs

You just need to combine the peanut butter, butter, brown sugar, vanilla, and salt and heat until its all smooth and creamy looking. From there, take your pot off the stove and stir in your powdered sugar.

Now from here, you will need to find some restraint and wait. You do have to let the mixture cool before you form them into eggs.

How To Shape These Peanut Butter Eggs

I used a 1-inch cookie scoop, then formed them into logs, and simply pinched the ends until I thought they resembled eggs.

Not to shabby, right?

The key to these homemade treats is freezing the eggs for 30 minutes before dunking them in melted milk chocolate. I used a fork to dip these eggs. 

Dipping The Eggs In Chocolate

I melted and tempered my chocolate in the microwave. If you are new to tempering chocolate in a microwave, melt in 30-second intervals and stir in between. It’s important that you stir in between each 30 seconds. The chips may look like they haven’t melted, and it’s easy to burn your chocolate. Then simply stir in a little shortening (or butter works too) to help stabilize the chocolate.

You want to dip each egg into the chocolate making sure to get it completely covered. Be sure to give it a shake to get the excess chocolate off. Then place on to the parchment paper. You may need to slide it off with your finger, a toothpick or a second fork. 

And you don’t need sprinkles on top, but I mean why not?

Life is better with sprinkles, don’t you think?

Recipe Tips

• Freezing The Eggs Before Dipping: The key to these homemade treats is freezing the eggs for 30 minutes before dunking them in melted milk chocolate. I used a fork but also have used these tools from Wilton in the past to make the candy dipping process easier. Check out my guide to How To Dip Candy and Truffles if you want to learn more!
• Stir Your Chocolate- I melted my chocolate chips in the microwave. If you are new to melting chocolate in a microwave, melt in 30-second intervals and stir in between. It’s important that you stir in between each 30 seconds. The chips may look like they haven’t melted, and it’s easy to burn your chocolate. Then simply stir in a little shortening (or butter works too) to help stabilize the chocolate.
• Do Not Use All Natural Peanut Butter – You know the kind you need to stir? All that oil will cause the eggs to be greasy and not set properly. 
• Substitute If Need Be – I used milk chocolate but use white chocolate or dark if you want. You can also substitute coconut oil for the vegetable shortening if you want. 

Can You Freeze Homemade Peanut Butter Eggs? 

Yes! You can freeze them or keep them in refrigerator. Just store them in an airtight container. 

Before you enjoy just give them a few  minutes to thaw. 

To Make These Peanut Butter Eggs You Will Need: 

• 1-inch cookie scoop
• Saucepan
• Chocolate Dipping Tools (or you can use a fork and a toothpick but I love these tools from Wilton)

More Recipes To Try

• Reese’s Peanut Butter Cookies
• Reese’s Pieces Cupcakes
• Chocolate Reese’s Stuffed Cupcake
• Reese’s Peanut Butter Blondies
• Reese’s Blondies

Homemade Reese’s Peanut Butter Eggs

A homemade version of the classic Easter basket treat that you can now enjoy all year round!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: chocolate

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Freezing Time: 30 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 eggs

Calories: 331kcal

Author: Heather Perine

Ingredients

• ▢ 3/4 cup peanut butter
• ▢ 3 tablespoons butter
• ▢ 3 tablespoons brown sugar
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 cup powdered sugar
• ▢ 1 12- oz bag of milk chocolate chips
• ▢ 2 tablespoons shortening

Instructions

• In a saucepan on low heat, combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth.
• Remove from heat, and stir in powdered sugar, 1/2 cup at a time. Allow mixture to cool to room temperature.
• Using a 1-inch cookie scoop, scoop into balls and place on a parchment lined baking sheet. Roll into logs, and then pinch the ends until they resemble eggs. Don’t worry, if they don’t come out perfect. They are called homemade for a reason! Place the cookie sheet in a freezer for 30 minutes.
• When ready, melt the chocolate chips in a microwave safe bowl. Melt in 30 second intervals. Be sure to stir in between. Mine melted after the third time in the microwave. Keep an eye on your chocolate so it doesn’t burn. Stir in the shortening.
• Using a fork, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Enjoy for Easter or any time of year!

Video

Notes

• Freezing The Eggs Before Dipping: The key to these homemade treats is freezing the eggs for 30 minutes before dunking them in melted milk chocolate. I used these tools from Wilton to make the candy dipping process easier. 
• Stir Your Chocolate- I melted my chocolate chips in the microwave. If you are new to melting chocolate in a microwave, melt in 30-second intervals and stir in between. It’s important that you stir in between each 30 seconds. The chips may look like they haven’t melted, and it’s easy to burn your chocolate. Then simply stir in a little shortening (or butter works too) to help stabilize the chocolate.
• Do Not Use All Natural Peanut Butter – You know the kind you need to stir? All that oil will cause the eggs to be greasy and not set properly. 
• Substitute If Need Be – I used milk chocolate but use white chocolate or dark if you want. You can also substitute coconut oil for the vegetable shortening if you want. 

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 216mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.7mg

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