This chocolate covered Reese’s Cream Eggs recipe is a fun peanut butter treat to make for Easter baskets. They are easy to make and to decorate using candies and sprinkles.
Now that our kids are older, our Easter weekend looks a little different. When they were little we would plan a big egg hunt on the Saturday before Easter, and each of them would get a basket of fun candies and little toys.
Now that they are older, we do not hide eggs and candy in our yard. But I still put together a little basket for them with some Easter candy and some Chocolate Covered Marshmallow Bunnies. It’s the one thing that I haven’t given up doing. My husband likes to hide the baskets in very obscure spots, so they have to really search for it.
And our boys love these Peanut Butter Balls, so every year I turn them into Decorated Peanut Butter Eggs with their names on them. It is something that I have been making for them since they were little. Plus, every year around Easter they start talking about those homemade Reese’s eggs, so I can’t stop now.
Each year I try to make a new Easter egg version too. Over the years I have made Nutella Cream Eggs, Coconut Cream Eggs , and these Biscoff Cream Eggs. They are so fun to make and decorate. Now to think of a new one…
I had a container of the Reese’s chocolate peanut butter spread in the pantry that was just begging to be used. This fun spread is sold in the stores by the peanut butter if you are wondering.
Just a word of warning…do not eat this by the spoonfuls! One taste and all of a sudden the jar might be empty! Not that I would know about this kind of thing…
How to make homemade Reese’s Cream Eggs:
- Mix together the butter, Reese’s spread, marshmallow fluff, and vanilla until nice and creamy.
- Slowly beat in the powdered sugar until a soft dough forms. Roll this dough into 12 even balls.
- Press each ball flat with the palm of your hand and then gently shape into an egg shape. Place the peanut butter eggs on a wax paper lined tray and place in the freezer for 30 minutes.
- Melt the bag of chocolate melts according to the package directions. Drop one egg at a time into the melted chocolate and cover it using a spoon.
- Use a fork to lift the peanut butter egg out of the chocolate. Tap the edge of the bowl to remove some of the excess chocolate. The chocolate will set up fast because the eggs are frozen, so work quickly.
- Place the Reese’s eggs on a sheet of wax or parchment paper and let them set.
Decorating cream eggs:
Decorating these eggs is so fun. You can use any candy or sprinkle to decorate the tops of the chocolate. The Reese’s cream eggs are frozen when you dip them, so the chocolate will set up too fast to actually put the decorations on at first.
- Reheat the remaining chocolate in the bowl.
- Use a toothpick to place dots of melted chocolate where you want the candies to be. Press the candies in place. You can also place the melted chocolate in a small ziplock bag, cut a tip off, and drizzle it on too. Let them set up.
- Dip the ends of the eggs in the rest of the melted chocolate and add sprinkles. You can use chocolate jimmies, but an orange sanding sugar would look nice too.
I have a feeling these pretty little peanut butter eggs are not going to make it until Easter. That just means more egg decorating is in our future.
More dessert recipes for Easter that you may enjoy:
These chocolate covered Oreo Bunny Pops make the cutest little treat to place in centerpieces or Easter baskets.
This Robin Egg Fudge has a great vanilla malt flavor and is packed full of Easter candy.
Adding marshmallow ears and candy eyes make these Chocolate Coconut Bunny Cupcakes an adorable treat to serve for Easter.
Forget the tasteless, store-bought marshmallow eggs. These homemade Easter Egg Marshmallow Truffles are sure to be a hit with everyone!
This Coconut Cream Bundt Cake is easy to make and enjoy. Three times the coconut in it makes the flavor shine through.
These cute little Party Peeps Eclair Cake Cups are a fun and easy treat to make and share at Easter dinner.
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- 6 Tablespoons butter, softened
- 1/2 cup Reese's spread
- 1/4 cup marshmallow cream
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 - 10 ounce bag chocolate melting wafers (1 1/2 cups)
- mini Reese's Pieces
- chocolate jimmies
- Beat the butter, spread, marshmallow, and vanilla until creamy. Slowly add the powdered sugar until all mixed in.
- Roll into 12 balls. Press flat with the palm of your hand and shape into an egg shape. Freeze until hard.
- Melt the chocolate according to the package directions. Place one frozen egg into the chocolate at a time and use a spoon to cover the entire egg.
- Use a fork to lift the egg out and tap the excess chocolate off. Place on a sheet of wax paper and let set. Repeat for each egg, reheating the chocolate if needed.
- After all the eggs have been dipped, reheat the chocolate and use a toothpick to add dots of chocolate to the top of the eggs and place the Reese's Pieces in place. Let set.
- Dip the ends of each egg in chocolate and sprinkle with jimmies or colored sugars. Let set. Store in a sealed container. Makes 12 chocolate covered eggs.
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Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 118mgCarbohydrates: 44gFiber: 1gSugar: 39gProtein: 4g
*The post for Reese’s Cream Eggs was first published on March 7, 2016. The post has been updated and republished on April 4, 2019.