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Homemade Reese's Peanut Butter Eggs

A homemade version of the classic Easter basket treat that you can now enjoy all year round!
Prep Time20 mins
Cook Time5 mins
Freezing Time30 mins
Total Time25 mins
Course: Dessert
Cuisine: chocolate
Keyword: chocolate eggs, Easter candy, peanut butter
Servings: 12 eggs
Calories: 331kcal
Author: Heather Perine


  • 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


  • 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!


  • 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. 


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