Description
Homemade Reese’s Eggs are a delicious copycat version of the classic Easter candy. They feature a smooth, creamy peanut butter filling coated in rich milk chocolate, creating the perfect balance of sweet and salty flavors. These no-bake treats are easy to prepare, making them ideal for holidays, gift boxes, or whenever you’re craving a homemade chocolate peanut butter dessert.
Ingredients
- 3 cups powdered sugar
- 1½ cups creamy peanut butter
- ¼ cup melted butter or margarine
- 2 tablespoons milk
- 1–2 bags milk chocolate chips
- 2 tablespoons shortening
Instructions
- Beat together the powdered sugar, peanut butter, and melted butter until crumbly.
- Add the milk and continue mixing until the dough softens.
- Roll the peanut butter mixture to about ½-inch thickness on a lightly floured surface.
- Cut egg shapes using an egg-shaped cookie cutter or shape them by hand with a knife.
- Arrange the eggs on a baking sheet.
- Freeze for 1 hour until firm.
- Microwave the chocolate chips with 1 tablespoon of shortening in 30-second intervals, stirring after each interval until smooth.
- Dip each frozen peanut butter egg into the melted chocolate until fully coated.
- Place the coated eggs on wax paper.
- Melt additional chocolate with the remaining shortening if needed.
- Allow the chocolate to set completely before serving or storing.
Notes
Serve these peanut butter eggs chilled or at room temperature for a rich and creamy bite. Arrange them on Easter dessert trays, package them in decorative gift boxes, or enjoy them as an afternoon sweet treat. Store the eggs in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them in a freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent sticking and thaw in the refrigerator before serving.