Homemade Reese’s Peanut Butter Eggs

These Homemade Reese’s Peanut Butter Eggs are an Easter favorite! They are creamy, smooth and so delicious!

If you’re looking for an exact copycat of Reese’s Peanut Butter Eggs, this recipe is it. They are so easy to make with just a few ingredients, better than store bought and requires no baking.

The best part about this recipe is that you can make them all year long when you get that craving and not just for Easter. There have been so many times I want to run to the store and get some Reese’s especially late at night but then I remember that I have the ingredients in the pantry to make. And it’s less expensive when they are homemade!

This recipe has the perfect ratio amount of peanut butter and chocolate that will get your taste buds watering and be the most requested candy to make in your house. The hard part is eating just one! Enjoy!

How to Store Homemade Peanut Butter Eggs

To store place in an airtight container in the fridge for up to four days or in the freezer for up to one month. But do they really last that long?

Recipe Tips & Variations

• If you don’t have an egg shaped cookie cookie you can shape them by hand. Use a cookie scoop to grab a heaping amount of peanut butter mix and shape each one into eggs before placing in freezer.
• Can also use dark chocolate in place of the milk chocolate candy coating.
• Creamy peanut butter works best for this recipe and gives it that rich, creamy taste.
• If you want to add sprinkles, be sure to add them before the chocolate shell hardens. 

Peanut Butter Egg Ingredients

1 cup creamy peanut butter
¼ cup butter, melted
1 tbsp vanilla extract
2 cups powdered sugar
Pinch of salt
3 cups milk chocolate candy coating, melted
Egg cookie cutter

How to Make Reese’s Peanut Butter Eggs

1. In a large mixing bowl combine melted butter, peanut butter, powdered sugar, vanilla extract and salt and mix together with a hand mixer.
2. Lay a piece of parchment paper down, add the peanut butter mix on the top of it and then lay another piece of parchment paper on top. Roll out until it’s covering the size of the parchment paper or if you want them thicker roll out to halfway.
3. Place on a baking sheet keeping both pieces of parchment paper on and freeze for 15 minutes.
4. Take out of freezer and remove from baking sheet. Remove the top piece of parchment paper and cut out your shapes. Using the parchment paper you just removed place it down on the baking sheet and add your shapes to it and put back in the freezer for 30 minutes.
5. Melt the candy coating in a microwave safe bowl for 30 seconds at a time until melted. Take the peanut butter egg shapes out of the freezer and carefully dunk each one in the melted chocolate making sure each side is covered. Place back on the parchment paper and allow to harden.
6. Enjoy or store in fridge or freezer!

More Easter Recipes

• Peeps Pudding Cups
• Bunny Cupcakes
• Breakable Chocolate Bunny
• Baked Brown Sugar Pineapple Ham
• Instant Pot Sweet Glazed Carrots

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Homemade Reese's Peanut Butter Eggs

Yield: Makes 6-12 Eggs

Prep Time: 45 minutes

Total Time: 45 minutes

These Homemade Reese's Peanut Butter Eggs are an Easter favorite! They are creamy, smooth and so delicious!

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Ingredients

• 1 cup creamy peanut butter
• ¼ cup butter, melted
• 1 tbsp vanilla extract
• 2 cups powdered sugar
• Pinch of salt
• 3 cups milk chocolate candy coating, melted
• Egg cookie cutter

Instructions

1. In a large mixing bowl combine melted butter, peanut butter, powdered sugar, vanilla extract and salt and mix together with a hand mixer.
2. Lay a piece of parchment paper down, add the peanut butter mix on the top of it and then lay another piece of parchment paper on top. Roll out until it's covering the size of the parchment paper or if you want them thicker roll out to halfway.
3. Place on a baking sheet keeping both pieces of parchment paper on and freeze for 15 minutes.
4. Take out of freezer and remove from baking sheet. Remove the top piece of parchment paper and cut out your shapes. Using the parchment paper you just removed place it down on the baking sheet and add your shapes to it and put back in the freezer for 30 minutes.
5. Melt the candy coating in a microwave safe bowl for 30 seconds at a time until melted. Take the peanut butter egg shapes out of the freezer and carefully dunk each one in the melted chocolate making sure each side is covered. Place back on the parchment paper and allow to harden.
6. Enjoy or store in fridge or freezer!