Homemade Reese’s Eggs

Our homemade Reese’s eggs are the perfect Easter idea that you can make or even make with your kids! I know my kids love helping roll out the peanut butter layer and cutting out the egg shapes. 

I always look forward to Easter because Reese’s puts out their egg-shaped Reese’s (which to me is the perfect chocolate peanut butter recipe combination they have). But, now I don’t have to wait for them to come out anymore since I have our copycat Reese’s recipe.

Ever since I’ve started making these, they have become one of my favorite dessert recipes to make during holidays. You can use more than just egg shapes with this recipe! 

Recipe Ingredient Notes

To make Homemade Reese’s Eggs, you will need the following ingredients:

• Powdered sugar
• Creamy or crunchy peanut butter
• Butter or margarine
• Milk
• Egg or oval-shaped cookie cutter
• Milk chocolate chips 
• Shortening 

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Sheet Pan (Quarter)
• Bowls (Microwave Safe)
• Mixer (Hand)
• Cookie Cutter (Egg)
• Parchment Paper

How To Make Homemade Reese’s Eggs

1. Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
2. Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
3. Place the eggs on a cookie sheet and chill in freezer for at least one hour.
4. When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
5. Dip each egg, covering completely, and place on wax paper until set.
6. If you need more chocolate, melt second bag with more shortening.

Storing and Other Tips

 We suggest storing these in the fridge or freezer in an airtight container.

If freezing, be sure to let them sit for about 15 minutes to bring to room temperature before enjoying.

The dough will be crumbly and that is okay, make sure to flour the surface before you start rolling the dough. 

Use This Reese’s Egg Recipe Year Round

Do you know what is awesome about this recipe? You can use it year-round just by switching out the cookie cutter you use. Here are a few of our suggestions:

• snowflakes or snowmen for January
• hearts for February
• four-leaf clovers for March
• eggs for April
• apples for September
• pumpkins or ghosts for October
• turkey’s for November
• bells or trees for December

What Else Can You Use Instead of Shortening?

We get that not everyone loves to use shortening in recipes much anymore, however, we use it in this recipe because it helps the chocolate set up well after it cools down. 

If you want to swap it out for something else, take a look at The Spruce Eats list for shortening substitutes. Let us know what you used and how it worked in the comments!

Enjoy More Delicious Copycat Candy Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

• Easy Divinity
• Mickey Oreo Cookie Pops
• Peanut Butter Chocolate Hearts (Homemade Reese’s)
• Valentine’s Thin Mints
• Twix Bars

Homemade Reese’s Eggs

5 from 8 votes

You can now make one of the best types of Reese’s with our homemade Reese’s Eggs. They are extremely delicious.

ServingServing: 20 servings

Prep Time 45 minutes minutes

Cook Time 0 minutes minutes

Total Time 45 minutes minutes

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Ingredients

• ▢ 3 cups powdered sugar
• ▢ 1½ cup creamy or crunchy peanut butter
• ▢ ¼ cup butter, or margarine, melted
• ▢ 2 Tablespoons milk
• ▢ oval or egg shaped cookie cutter
• ▢ 22 ounces milk chocolate chips, 2 (11 ounce) bags, divided
• ▢ 2 Tablespoons shortening

Equipment

• Sheet Pan (Quarter)
• Bowls (Microwave Safe)
• Mixer (Hand)
• Cookie Cutter (Egg)
• Parchment Paper

Instructions

1. Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
2. Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
3. Place the eggs on a cookie sheet and chill in freezer for at least one hour.
4. When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
5. Dip each egg, covering completely, and place on wax paper until set.
6. If you need more chocolate, melt second bag with more shortening.

Notes

I got about 20 eggs using my cutter and rolling to 1/2 inch thickness. The amount of chocolate needed will vary, again, based on thickness and shapes of eggs.

Nutrition

Calories: 216 kcal · Carbohydrates: 22 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 6 mg · Sodium: 110 mg · Potassium: 129 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 73 IU · Calcium: 11 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.