Homemade Reese’s Eggs Recipe
Introduction
These Homemade Reese’s Eggs are a delightful treat that combines creamy peanut butter filling with a rich milk chocolate coating. Perfect for Easter or any time you crave a nostalgic, peanut butter chocolate candy.
Ingredients
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter or margarine (melted)
- 2 tablespoons milk
- 1-2 bags milk chocolate chips
- 2 tablespoons shortening
Instructions
- Step 1: Beat together the powdered sugar, peanut butter, and melted butter until the mixture is crumbly. Add two tablespoons of milk and continue beating until the dough softens. It’s okay if the dough still feels a bit crumbly.
- Step 2: On a floured surface, roll the dough out to about 1/2 inch thickness. Use egg-shaped cookie cutters or a knife to shape the dough into eggs.
- Step 3: Place the shaped eggs on a cookie sheet and freeze for one hour to firm up.
- Step 4: When ready to dip, melt the chocolate chips and 1 tablespoon of shortening in the microwave. Heat in 30-second intervals, stirring after each, being careful not to burn the chocolate.
- Step 5: Dip each peanut butter egg into the melted chocolate, using a spoon to help coat them evenly. Place the coated eggs on wax paper to set.
- Step 6: If needed, melt the second bag of chocolate chips with the remaining shortening using the same method. Enjoy your homemade Reese’s Eggs!
Tips & Variations
- For a smoother finish, chill the peanut butter eggs well before dipping.
- Use dark or white chocolate instead of milk chocolate for different flavors.
- If the dough feels too dry, add a little more milk one teaspoon at a time until it reaches the right consistency.
- Store in a cool place to prevent melting, especially if your kitchen is warm.
Storage
Store the homemade Reese’s Eggs in an airtight container in the refrigerator for up to two weeks. Allow them to come to room temperature before serving for the best texture. You can also freeze them for longer storage and thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter instead of creamy?
Natural peanut butter may make the dough a bit oilier and softer, which can affect shaping. If you use it, consider chilling the dough longer before cutting shapes.
What is the purpose of shortening in the chocolate?
Adding shortening helps thin the melted chocolate, making it smoother and easier to dip the peanut butter eggs. It also helps the chocolate set with a nice shine and less bloom.
PrintHomemade Reese’s Eggs Recipe
Homemade Reese’s Eggs are a delicious peanut butter and chocolate treat perfect for Easter or anytime you crave a sweet, creamy candy. This recipe combines a rich peanut butter dough coated in smooth melted milk chocolate to create delightful egg-shaped candies that are easy to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 1 hour freezing + 10 minutes dipping
- Total Time: 1 hour 25 minutes
- Yield: Approximately 30–40 peanut butter eggs depending on size 1x
- Category: Candy
- Method: No-Cook
- Cuisine: American
Ingredients
Peanut Butter Dough
- 3 Cups Powdered Sugar
- 1 1/2 Cups Creamy Peanut Butter
- 1/4 Cup Butter or Margarine, melted
- 2 Tablespoons Milk
Chocolate Coating
- 1–2 Bags Milk Chocolate Chips (approx. 12–24 oz total)
- 2 Tablespoons Shortening
Instructions
- Prepare the Dough: Beat together powdered sugar, peanut butter, and melted butter until combined. The mixture will initially be crumbly. Add two tablespoons of milk and continue beating until the dough softens slightly. Some crumbliness is acceptable.
- Shape the Eggs: Lightly flour a surface and roll out the dough to about half an inch thickness. Use egg-shaped cookie cutters or a knife to cut the dough into egg shapes.
- Freeze the Dough: Place the shaped peanut butter eggs on a cookie sheet and freeze for one hour to firm up.
- Melt the Chocolate: Combine milk chocolate chips and 1 tablespoon of shortening in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the chocolate is smooth and melted without burning.
- Dip the Eggs: Using a spoon, coat each peanut butter egg in the melted chocolate. Place coated eggs on wax paper to let the chocolate set.
- Repeat as Needed: If more chocolate coating is needed, melt the second bag of chocolate chips with the remaining tablespoon of shortening and continue dipping.
- Set and Serve: Allow the chocolate to fully harden before serving. Enjoy your homemade Reese’s Eggs!
Notes
- If dough is too crumbly, you can add a bit more milk, one teaspoon at a time.
- Use wax paper or parchment paper to prevent sticking while the chocolate sets.
- Store finished eggs in an airtight container in the refrigerator for up to two weeks.
- Shortening in the chocolate helps smooth coating and improves shine and texture.
- You can substitute peanut butter with natural or no-stir varieties but may need to adjust sugar accordingly.
Keywords: Reese’s Eggs, Peanut Butter Eggs, Homemade Candy, Easter Candy, Chocolate Covered Peanut Butter
