These homemade Reese’s Eggs have a smooth peanut butter filling covered in chocolate. Each one is decorated with candy flowers and a personalized name making them the best Easter dessert. Surprise the peanut butter cup lovers in your family with one in their Easter basket.
Reese’s eggs are my absolute favorite Easter candy. They remind me of going to my Grandpa’s farm for egg hunts every year. My mom and Grandpa would hide plastic Easter eggs all over his yard for us to find.
But the big Reese’s egg with my name written on top was my all time favorite thing to get at Easter. My Grandma ordered these Amish peanut butter eggs from a church in the area every year for each of us.
We all agreed that the homemade peanut butter eggs are so much better.
I carried on the tradition of Easter egg hunts and giant peanut butter eggs with our own kids. Every year, I divide a batch of Peanut Butter Balls into three chocolate peanut butter eggs for their baskets.
If you need more peanut butter Easter eggs, you could divide the peanut butter filling into 12 smaller eggs and dip them in chocolate instead of using the plastic molds.
Ingredients for Reese’s Eggs:
- Butter – make sure to set it out ahead of time, so you can mix it in easier
- Peanut Butter – creamy works best, but you could always use crunchy if you like a crunch in your treat
- Marshmallow Cream – this secret ingredient gives the peanut butter filling a fluffy and light texture
- Salt – helps to balance out the sweetness from the sugar
- Powdered Sugar – thickens and sweetens the butter and peanut butter mixture
- Chocolate and White Chocolate Melting Wafers – cover the peanut butter filling with one and decorate with the other one
- Candy Flowers – most craft stores have a cake decorating aisle with sprinkles and candy decorations
- Green Gel Food Coloring – use this to color white chocolate green for the flower leaves
- Silicon Easter Egg Mold – you can find these at craft stores or on Amazon
BRUCREW TIP: If you or a family member are allergic to nuts, make these Biscoff Eggs instead. The cookie butter filling works just as well as the peanut butter one in the molds.
How to make Reese’s Peanut Butter Eggs:
- Beat the softened butter, peanut butter, marshmallow cream, vanilla, and salt until creamy.
- Slowly add the powdered sugar and mix until a soft dough comes together.
- Melt the dark chocolate melts according to the package directions. Place a spoonful in the bottom of the egg molds and use the candy paint brush to coat the entire inside of the egg.
- Refrigerate the molds for a few minutes, then paint a second coat on the eggs and refrigerate again. (You want to get a nice thick coat, so the chocolate does not break.)
- Fill the eggs with the peanut butter mixture making sure to leave a little room at the top.
- Place a spoonful of chocolate on top of the peanut butter and spread out.
- Refrigerate for a few minutes before popping them out of the molds.
BRUCREW TIP: I used a large silicon egg candy/cake mold that I found out Michaels. It makes an Easter egg that is about 3 inches by 4 inches and 1 1/2 inches tall. If you cannot find a large mold, you can also shape the peanut butter filling into an egg shape and dip them in chocolate using a large spatula.
Variations for Reese’s Eggs:
- Dip or cover the peanut butter filling with white chocolate.
- Use crunchy peanut butter to add a crunch to the peanut butter eggs.
- Add some rice krispies or graham cracker crumbs to change the texture and taste of the eggs.
These pretty decorated peanut butter eggs are the perfect treat for Easter baskets, class parties, or spring gifts.
Decorated Peanut Butter Easter Eggs:
- Melt the white chocolate melting wafers according to the package directions.
- Place a few spoonfuls in a plastic bag and cut a tiny corner off.
- Write names on the tops of each chocolate peanut butter eggs.
- Place a small dab of chocolate on the backs of the candy flowers and “glue” them on the eggs. Hold each one for a few seconds, so they stay in place.
- Use the green gel coloring to tint the rest of the white chocolate green. Spoon this into a plastic bag and cut one tiny tip off.
- Squeeze the green chocolate gently around the flowers to make leaves and stems. Let set.
How many homemade peanut butter eggs does this recipe make?
It depends on how many eggs you are making. You can do two or three large eggs, or do 12 small eggs.
How do you store homemade peanut butter eggs?
The peanut butter eggs can be kept in a sealed container on the counter for 1-2 days. Keep them in the refrigerator if they last longer than a few days.
Can you make these Reese’s eggs ahead of time?
Yes, these homemade Reese’s eggs can be made up to a week ahead of time.
Other easy Easter desserts:
More Easter recipes:
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- 6 Tablespoons unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup marshmallow cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 cups powdered sugar
- 3/4 cup dark chocolate melting wafers
- 1/4 cup white chocolate melting wafers
- green gel food coloring
- edible candy flower decorations
- Beat the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
- Slowly add the powdered sugar and mix until a soft dough forms.
- Melt the chocolate melting wafers according to the package directions.
- Drop a spoonful in the bottom of the egg mold and use a candy paintbrush to paint the sides of the mold. Refrigerate a few minutes to harden. Paint another layer of chocolate on the mold and allow to harden.
- Fill each mold with the peanut butter mixture leaving a little room at the top.
- Place another spoonful of melted chocolate on top and spread it out covering all of the peanut butter mixture. Refrigerate a few minutes, then gently remove from the mold. Repeat with the remaining ingredients.
- Melt the white chocolate melting wafers and spoon a little bit into a ziplock baggie. Cut off one tiny corner and spell the name on top of the peanut butter Easter eggs.
- Add some green gel coloring to the remaining white chocolate until you get the color you are looking for. Place a small bit of chocolate on the backs of the candy flowers and place on the eggs. Hold for a few seconds until they stay in place.
- Place the green chocolate in a ziplock bag and cut off a tiny corner. Squeeze a little bit around the flowers to make leaves. Let set.
- I used a large silicon egg candy/cake mold that I found out Michaels. It makes an Easter egg that is about 3 inches by 4 inches and 1 1/2 inches tall.
- If you cannot find a large mold, you can shape the peanut butter filling into 3 egg shapes and dip and cover the egg in chocolate using a large spatula. If you do this method, make sure to melt enough chocolate to cover the tops and sides.
- You can also divide the mixture into 12 smaller egg shapes and dip in chocolate.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1163Total Fat: 67gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 69mgSodium: 466mgCarbohydrates: 135gFiber: 6gSugar: 116gProtein: 13g