Homemade Reese’s Eggs

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A homemade version of the classic Easter basket treat- now you can have them all year round! Homemade Reese’s 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.

See Also:

  • These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
  • If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
  • Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!

Why You Will Love These Homemade Reese’s Peanut Butter Eggs

  • Made with simple ingredients you can pronounce!
  • Peanut butter filling is quickly made on the stovetop
  • Makes for the best Easter treat!
  • Fun baking project for the kids during Easter time!

Ingredients Needed

  • Peanut butter – You want to use a creamy peanut butter. I don’t recommend a natural peanut butter that you have to stir as it can be too oily. You could use crunchy peanut butter but the eggs won’t be smooth once coated in chocolate. I haven’t tested but I think this recipe would work just fine with almond butter, cashew butter, or sunflower butter.
  • Butter – I used unsalted butter. If you use salted butter, then omit the added salt. 
  • Brown sugar – I used light brown sugar, but you can also use dark brown sugar. Read my full tutorial on how to make brown sugar. 
  • Powdered sugar – For a smooth filling I recommend powdered sugar. You can read my full tutorial on how to make powdered sugar. 
  • Salt
  • Vanilla extract
  • Milk chocolate chips – You can also coat in dark chocolate or even white chocolate! You could also use chocolate melts (candy melts) instead if need be. 
  • Shortening – This helps make for a smooth, shiny coating. Or you can also simply use more butter here instead. 

How To Make Homemade Reese’s Eggs

In a medium 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.

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.

peanut butter egg ingredients in saucepan

How To Shape These Peanut Butter Eggs

Next is making the egg shape. You want to make them into a flat ovals. 

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

Not to shabby, right?

peanut butter eggs shaped on cookie sheet

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 Coating

Prepare a baking sheet with parchment paper. 

I melted and tempered my chocolate in the microwave  but you can also use a double boiler. . 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 melted 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?

peanut butter eggs dipped in chocolate

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. 
a stack of peanut butter eggs

Recipe FAQs

Can You Freeze Homemade Peanut Butter Eggs? 

Yes! You can freeze them for up 2-3 months. Just store them in an airtight container. Before you enjoy just give them a few  minutes to thaw. 

​How should I store these copycat reese’s peanut butter eggs? 

I recommend storing in the refrigerator in a ziplock bag or an airtight container so the chocolate coating doesn’t melt. These should keep for up to a week. 

More Recipes To Try

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
Cook Time: 5 minutes
Freezing Time: 30 minutes
Total Time: 55 minutes
Servings: 12 eggs
Calories: 331kcal

Equipment

Ingredients

  • 3/4 cup (203 g) smooth peanut butter
  • 3 tablespoons (42 g) unsalted butter
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar
  • 12 ounces (1 bag) milk chocolate chips
  • 2 tablespoons shortening
  • sprinkles optional

Instructions

  • In a saucepan on low heat, combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth. 3/4 cup (203 g) smooth peanut butter 3 tablespoons (42 g) unsalted butter 3 tablespoons light brown sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract
  • Remove from heat, and stir in powdered sugar, 1/2 cup at a time. Allow mixture to cool to room temperature. 1 cup (120 g) powdered sugar
  • 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. 12 ounces (1 bag) milk chocolate chips 2 tablespoons shortening
  • Using a fork, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Add sprinkles before chocolate hardens.

Video

Notes

  • Freezing: You can freeze them for up 2-3 months. Just store them in an airtight container. Before you enjoy just give them a few  minutes to thaw. 
  •  
    Storage: I recommend storing in the refrigerator in a ziplock bag or an airtight container so the chocolate coating doesn’t melt. These should keep for up to a week. 
  • 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
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

4 Comments

  1. I love peanut butter cups! Looks so delicious and perfect for Easter!

    1. Thanks Natalie! These will be gobbled up for Easter. No doubt.

  2. These look delicious! I’m right there with you on the peanut butter eggs – I couldn’t care less for peeps!

    1. Oh good I’m not alone! Hope you enjoy them!

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