These chocolate covered Reese’s Cream Eggs are a fun treat to make for Easter baskets. They are easy to make and decorate using peanut butter candies and sprinkles.
Now that our kids are older, our Easter weekend looks a little different. When the kids were little we would plan a big egg hunt on Saturday, 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 we usually hide it in a very obscure spot so they have to search for it. It’s the one thing that I haven’t given up doing.
And our boys love their Peanut Butter Balls, so every year I make giant peanut butter eggs with their names on them. I have been doing that since they were little, so I can’t stop now.
I had a container of the Reese’s 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…
Tips for making 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 and shape into an egg shape. Place on a wax paper lined tray and freeze.
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.
Place on a sheet of wax or parchment paper and let set.
Decorating Reese’s 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, 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 the eggs too.
Once those candies have set, dip the ends of the eggs in the rest of the 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 cream 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 Chocolate Covered Marshmallow Bunnies will disappear in a hurry when you make them for Easter. Kids of all ages can’t resist a fun holiday treat on a colored stick.
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Serving Size: 1
Amount Per Serving:Calories: 340 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 118mg Carbohydrates: 44g Fiber: 1g Sugar: 39g Protein: 4g