Homemade Reese’s Peanut Butter Eggs
Creamy homemade peanut butter eggs coated in smooth chocolate—this easy no-bake treat is perfect for Easter baskets, holiday gifts, or a nostalgic sweet snack.
Equipment
- Large mixing bowl
- hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or Dipping Tool
Ingredients
For the Peanut Butter Filling
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 3/4 cups confectioners' sugar
- 2 teaspoons vanilla extract
For the Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or vegetable shortening
Instructions
- Step 1: In a large bowl, beat the softened butter, peanut butter, confectioners' sugar, and vanilla extract until a thick dough forms.
- Step 2: Line a baking sheet with parchment paper.
- Step 3: Scoop tablespoon portions of the peanut butter mixture and roll into balls.
- Step 4: Flatten each ball slightly and shape into an oval egg form.
- Step 5: Place the shaped eggs on the baking sheet and freeze for at least 1 hour until firm.
- Step 6: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring each time, until smooth.
- Step 7: Remove a few eggs from the freezer at a time and dip them into the melted chocolate, coating completely.
- Step 8: Let excess chocolate drip off, then place the coated eggs back on the parchment-lined sheet.
- Step 9: Refrigerate for about 20 minutes until the chocolate coating is fully set.
- Step 10: Let the eggs sit at room temperature for 5–10 minutes before serving so the filling softens slightly.
Notes
Use regular creamy peanut butter for the best texture. Natural peanut butter can make the filling too soft and difficult to shape.