Go Back
–+ servings
featured reeses peanut butter eggs

Homemade Reese's Peanut Butter Eggs Recipe

Course: candy
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 18 eggs
Calories: 244kcal
Author: Becky Hardin
These homemade peanut butter eggs are a festive Easter favorite with a rich, melt-in-your-mouth filling and a smooth chocolate coating. With only five simple ingredients, they are a delicious, no-bake alternative to store-bought candy.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • 2-Tablespoon (#40) Cookie Portion Scoop (optional)

Ingredients

  • 1 cup creamy peanut butter *
  • ¼ cup unsalted butter (½ stick)
  • 1½ cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 12 ounces melting wafers (1 bag)**

Instructions

  • Line a baking sheet with wax or parchment paper. Set aside.
    a baking sheet lined with wax paper.
  • In a medium saucepan set over medium-low heat, melt the peanut butter and butter together until smooth, about 2-3 minutes.
    1 cup creamy peanut butter, ¼ cup unsalted butter
    melted creamy peanut butter and butter in a saucepan.
  • Stir in the powdered sugar and vanilla until the mixture thickens.
    1½ cups powdered sugar, 1 teaspoon pure vanilla extract
    thick, sweetened peanut butter filling in a saucepan.
  • Drop spoonfuls of the peanut butter mixture onto the prepared baking sheet.
    dollops of peanut butter filling on a lined baking sheet.
  • Shape each spoonful into an oval egg shape. Place the eggs in the refrigerator to chill for about 30 minutes.
    shaping peanut butter filling into ovals on a lined baking sheet.
  • In a microwave-safe bowl, heat the chocolate, stirring every 30 seconds, until completely melted and smooth.
    12 ounces melting wafers
    melted chocolate in a glass bowl.
  • Use a fork to fully submerge each egg into the chocolate.
    dipping a peanut butter egg into melted chocolate with a fork.
  • Tap off the excess chocolate, then set each egg back on the baking sheet to set.
    placing chocolate-dipped peanut butter eggs on a lined baking sheet to set.

Video

Notes

*I recommend creamy peanut butter for the smoothest filling.
**This easy ingredient sets hard and shiny without me having to bother with tempering chocolate! Almond bark also works well. If using chocolate chips, add 1 tsp of coconut oil or shortening to get that signature snap.
Tips:
  • If the filling seems too soft, add a bit more powdered sugar until it becomes a stiff, yet pliable dough.
  • Optionally, add a pinch of salt to the dough for less sweet eggs.
  • I used a 2-tablespoon scoop and ended up with 18 eggs, so if you are using spoons to scoop the filling, the number of eggs may vary.
  • If you have an egg-shaped cookie cutter, you can use that as a guide for shaping the dough.
  • Lightly oil your hands if the peanut butter dough is sticking to them while shaping.
  • If you don't have a microwave, you can melt the chocolate in a double-boiler instead.
  • If the chocolate is too thick/stiff, add 1 tsp of coconut oil or shortening to thin it out. This also gives the chocolate a nice shine!
  • Make sure the eggs are firm but not frozen when you dip. If they are too cold, the chocolate will seize and crack as it shrinks while cooling. If they are too warm, they’ll disintegrate in the chocolate.
  • Fully coat each egg, and tap off any excess chocolate so you don't end up with a pool underneath.
  • If some of the chocolate dries around the base of the eggs, you can trim them with a warm, sharp knife once they are set. 
  • Have fun decorating them with sprinkles (add while the chocolate is still wet) or a white chocolate drizzle!
Microwave Instructions: Add the peanut butter and butter to a microwave-safe bowl and heat in 30-second increments, stirring between, until fully melted. 
Make-Ahead: You can prepare the peanut butter filling up to 2 days ahead of when you plan to dip it in chocolate. Keep in an airtight container until ready to shape and dip, and let soften gently at room temperature if it is stiff. 
Storage: Store these chocolates in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

Serving: 1egg | Calories: 244kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 137mg | Fiber: 2g | Sugar: 21g | Vitamin A: 79IU | Calcium: 12mg | Iron: 1mg