Homemade Reese’s Eggs are the best Easter treat for peanut butter lovers. These easy homemade chocolate peanut butter eggs are decorated with Reese’s Pieces and chocolate sprinkles. Watch everyone smile when they find them in their baskets on Easter morning.
Now that are kids 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 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.
Does anyone remember the Reese’s spread that you could buy years ago? It was an amazing chocolate peanut butter spread that was delicious with pretzels or in marshmallow fluff sandwiches. It was amazing in these homemade Reese’s Eggs.
Now that the spread is discontinued, I have been using the Reese’s creamy peanut butter to make Reese’s peanut butter eggs for Easter.
Ingredients for Reese’s Eggs:
- Butter – take the butter out ahead of time, so it is soft when you mix it
- Reese’s Peanut Butter – this creamy peanut butter gives it the true Reese’s taste. You can use any peanut butter you have though.
- Marshmallow Cream – adds a fluffy texture to these homemade Reese’s eggs
- Vanilla, Salt – adds flavor and balances the sweetness
- Powdered Sugar – thickens and sweetens the peanut butter filling
- Milk Chocolate Melting Wafers – I like to use the Ghirardelli melting wafers because they melt so well and taste amazing.
- Reese’s Pieces, Chocolate Sprinkles – use to decorate the tops of the peanut butter eggs
How to make Homemade Reese’s Eggs:
- Mix together the butter, peanut butter, 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 homemade peanut butter eggs on a wax paper lined tray and place in the refrigerator for 45-60 minutes.
- Melt the bag of chocolate wafers according to the package directions. Drop one peanut butter 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 the Reese’s cream eggs on a sheet of wax or parchment paper and let set.
Decorating Reese’s Eggs:
Decorating these peanut butter Easter eggs is so fun. You can use any candy or sprinkles to decorate the tops of the chocolate.
- 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.
- Dip the eggs in melted white chocolate for some variety.
- Use orange sanding sugar to add a pop of color to the eggs.
How many Reese’s Eggs does this make?
If you are making the filling into eggs, it will make 12 eggs. You can also roll it into 36 small balls and dip them in the chocolate to make smaller truffles.
Can you make these peanut butter eggs ahead of time?
This recipe is easy to make ahead of time. They will keep for up to a week if kept in a sealed container in the refrigerator. The only thing you may notice is a little bit of discoloration on the Reese’s Pieces when they start to come to room temperature.
How do you store these Reese’s peanut butter eggs?
The peanut butter eggs will keep in a container on the counter for 1-2 days. If you have leftover Reese’s eggs longer than that, store them in a sealed container in the refrigerator.
Can you freeze peanut butter eggs?
Yes, you can freeze peanut butter eggs. Wrap the chocolate peanut butter eggs tightly in wax paper and place in a freezer safe bag or container. They will keep for a few months.
Other easy Easter desserts:
More Easter recipes:
Connect more with Inside BruCrew Life! Follow us on social media, so you never miss a post.
I also created a Facebook group and would love for you to join. Share recipes, ask questions, share photos, and see what’s new with the BruCrew. Request to join HERE.
Follow on Instagram and tag #brucrewlifebaking, so we can see the Inside BruCrew Life recipes you are making.
- 6 Tablespoons unsalted butter, softened
- 1/2 cup Reese's peanut butter
- 1/4 cup marshmallow cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 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 a dough forms.
- Roll the filling into 12 even balls. Press flat with the palm of your hand and shape into an egg shape. Refrigerate 45-60 minutes or freeze for 30 minutes.
- Melt the chocolate wafers according to the package directions. Place one peanut butter egg into the chocolate at a time and use a spoon to cover the entire egg. Keep the remaining eggs in the refrigerator to keep them cold.
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 97mgCarbohydrates: 45gFiber: 1gSugar: 39gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*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.