Reese’s Peanut Butter Eggs are one of the ‘must-have treats’ that the kids love to find in their Easter baskets. Who am I kidding, I love them too!
This year when we decided to make some homemade treats to include in the baskets, I knew that Reese’s Peanut Butter Eggs were on top of the list!
It seemed like sensible logic to me. I knew that it would be extremely difficult to make our own jelly beans, and I would never be able to replace the cute little Peeps chicks and bunnies that we all love so much.
So I adapted a chocolate and peanut butter ball recipe that I have been making for years into the most amazing Reese’s peanut butter eggs.
Tips to making homemade Reese’s peanut butter eggs
1. It is important to let the inside peanut butter mixture set and get hard before dipping it in the chocolate. Otherwise, the peanut butter will fall apart while coating it in the warm, melted chocolate.
It is best to let the inside filling chill in the freezer for at least an hour prior to coating. You can even let it chill overnight if you want to make it ahead of time.
2. For best results, add a coating agent to the milk chocolate chip morsels. If you don’t, the chocolate will melt in your hands almost immediately when you pick them up.
I have always used baking paraffin shavings to add that shiny layer of coating. Just take a block of baking paraffin and use your potato peeler to slice thin layers into the chocolate while it melts.
However, many people steer away from using paraffin. If you prefer, you could add in a few tablespoons of vegetable shortening instead of the paraffin. You could also substitute almond bark or 1/4 cup canola oil to get the shining coating.
3. When you coat your eggs, flip them over at least two times. This will allow the chocolate to bind to each side and create the correct chocolate to peanut butter ratio that you are familiar with.
Check out the printable recipe below and all of our recipes and let me know what you think!
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Reese’s Peanut Butter Egg Recipe
- 1 1/2 cups powdered sugar
- 3/4 cup creamy peanut butter
- 2 Tbsp butter melted
- 1 Tbsp milk
- 1 small bag milk chocolate chips
- 1/8 block of paraffin shaved
- Using a mixer, beat powdered sugar, peanut butter, and butter together.
- Add in the milk and mix well.
- Using your hands form the dough into egg shapes that are about ½ inch in thickness. *If you prefer, you could roll out the dough with a rolling pin and use a cookie cutter.
- Place eggs on a cookie sheet lined with wax paper and place in the freezer for at least one hour.
- When you are ready to apply the chocolate coating, add the chocolate chips and shaved paraffin to a double broiler. Stir and melt the chocolate until smooth.
- Working with one at a time, dip each egg in chocolate, coating both sides at least twice. Place them back on wax paper to set.