Description
Creamy peanut butter filling wrapped in a smooth milk chocolate shell—these homemade Reese’s-style peanut butter eggs are rich, nostalgic, and dangerously easy to make. No oven, no fancy tools, just pure Easter magic made right on your kitchen counter.
Ingredients
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1½ cups creamy peanut butter (no-stir, like Jif or Skippy)
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¼ cup unsalted butter, melted and slightly cooled
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1 teaspoon vanilla extract
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2 cups powdered sugar (confectioners’ sugar)
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2 cups milk chocolate chips (or semi-sweet)
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1 tablespoon coconut oil or shortening
Instructions
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Make the Peanut Butter Filling
In a medium bowl, mix peanut butter, melted butter, and vanilla until smooth. -
Add the Sugar
Stir in powdered sugar one cup at a time. The mixture will be thick at first, then come together into a soft, moldable dough. -
Shape the Eggs
Scoop about 1½–2 tablespoons of dough per egg. Roll into a ball, then gently shape into an oval.
Place on a parchment-lined baking sheet. -
Freeze (Very Important!)
Freeze shaped eggs for 20–30 minutes until firm. -
Melt the Chocolate
Melt chocolate chips with coconut oil using a double boiler or microwave (30-second intervals, stirring between). Stir until smooth and glossy. -
Dip the Eggs
Using a fork, dip each egg into melted chocolate. Let excess drip off, then place back on parchment.
Optional: Drag fork tines across the top for the classic look. -
Set & Enjoy
Let chocolate set at room temperature or refrigerate for 15–20 minutes until firm.
Notes
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Use room-temperature peanut butter for smoother mixing
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If dough is sticky, add powdered sugar 1 tablespoon at a time
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Let frozen eggs sit out 2–3 minutes before dipping to prevent chocolate cracking
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Sprinkle flaky sea salt on top before the chocolate sets for a gourmet touch
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A fork works perfectly—no fancy candy tools required