Homemade Reese's Peanut Butter Eggs

5 from 1 vote

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

Prep Time20

Cook Time5

Freezing Time30

Total Time55

Course: Dessert

Cuisine: chocolate

Servings: eggs

Calories: 331kcal

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.

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.