Peanut Butter Reese Easter Eggs

Peanut Butter Reese Easter Eggs

These homemade Peanut Butter Reese Easter Eggs are a fun and delicious treat, perfect for Easter baskets or as a sweet gift. With a rich, creamy peanut butter filling coated in smooth chocolate, they’re just like the store-bought version—only better! Customize them with your favorite chocolate and enjoy the satisfaction of making them yourself.

Ingredients

  • For the Peanut Butter Filling:
    • ½ cup salted butter, melted and cooled
    • 2 cups creamy peanut butter
    • ¼ cup granulated sugar
    • 1 tablespoon vanilla extract
    • 4 cups powdered sugar
  • For the Chocolate Coating:
    • 1½ cups semi-sweet chocolate chips
    • 1½ cups milk chocolate chips
    • 2 tablespoons shortening (or coconut oil for a dairy-free option)

Instructions

1. Make the Peanut Butter Filling:
In a large mixing bowl, combine the melted butter, creamy peanut butter, granulated sugar, and vanilla extract. Mix until smooth and well combined.

Gradually add the powdered sugar, one cup at a time, mixing after each addition. Once the mixture becomes too thick to stir, use your hands to knead it into a soft dough. The dough should hold together when squeezed but not be overly sticky. If needed, chill the dough in the refrigerator for 15–20 minutes to firm up slightly.

2. Shape the Eggs:
Scoop out about 1–2 tablespoons of the peanut butter dough (a cookie scoop works well for uniform eggs). Roll the dough into a ball, then shape it into an egg by gently elongating the sides. Place the shaped eggs on a baking sheet lined with parchment paper or wax paper. Repeat until all the dough is used.

Chill the shaped eggs in the refrigerator for at least 30 minutes to firm up before dipping.

3. Melt the Chocolate Coating:
In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and shortening. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate using a double boiler over low heat.

Let the melted chocolate cool slightly before dipping the eggs to prevent melting the peanut butter filling.

4. Dip the Eggs:
Using a fork or dipping tool, carefully dip each chilled peanut butter egg into the melted chocolate, ensuring it’s fully coated. Lift the egg out of the chocolate, letting the excess drip off, and return it to the lined baking sheet.

If desired, sprinkle the eggs with colorful sprinkles, crushed nuts, or other toppings while the chocolate is still wet.

5. Set the Chocolate:
Allow the chocolate-coated eggs to set at room temperature for 1–2 hours, or place them in the refrigerator for 15–20 minutes to speed up the process. The chocolate should harden and become shiny.

Tips for Success

  • Customize Your Chocolate: Use dark chocolate, white chocolate, or a mix of chocolates for variety. You can also drizzle contrasting chocolate over the eggs for decoration.
  • Shortening Substitute: If you don’t have shortening, coconut oil works as a great alternative to thin the chocolate and give it a glossy finish.
  • Storage Tips: Store the finished eggs in an airtight container in the refrigerator for up to 2 weeks. Bring them to room temperature before serving for the best texture.
  • Freezing Option: These eggs can be frozen for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container, then thaw in the refrigerator before enjoying.

Serving Suggestions

Package these Peanut Butter Reese Easter Eggs in decorative boxes or bags tied with ribbon for a thoughtful homemade gift. Or, serve them alongside other Easter treats for a festive dessert table.

These Peanut Butter Reese Easter Eggs are creamy, chocolatey, and utterly irresistible. Whether you’re making them for Easter or just because, this recipe is sure to become a seasonal favorite!