Homemade Reese’s Eggs
If you love chocolate and peanut butter, you can make your own Homemade Reese’s Eggs at home. They are so easy to make that you’ll never go back to store bought!
Are you looking for a simple way that you can make your own Homemade Reese’s Eggs? We’ve got just the recipe for you. You’ll never have the need to buy another pre-made Reese’s dessert or treat ever again once you make this delicious Easter recipe. The balance of chocolate and creamy peanut butter really put this simple dessert over the top!
We think that just about everyone loves Reese’s. And what’s not to love? They have that recipe down perfectly to make every single bite absolute perfection. But what happens when you’re craving that taste and flavor and just can’t get to the store? You take matters in your own hands and make your very own Homemade Reese’s Eggs instead.
While this recipe is great for Easter fun, it’s also super easy to have on hand all year long. Because when you’re craving that Reese’s flavor and taste, why not just whip up your very own at home? You can make these in any shape or form. Christmas trees at Christmas time. Pumpkin shape for Halloween. Turkey’s for Thanksgiving. You get the idea. Any shape you like. The taste is there that’s all that matters.
I have to say Easter sure does have some pretty delicious candy. Reese’s PB eggs being the BEST of course but the malted eggs, jelly beans, chocolate eggs and don’t forget the Easter bunny!! That Easter bunny sure was smart wasn’t he? He knew just what kind of candy you liked (for the most part).
Can you use crunchy peanut butter for this recipe?
Sure, you can if you want. It will just be lacking that smooth and creamy texture that we all love and adore. But who knows, maybe you’re a crunchy peanut butter fan even more! If so, give it a try. The worst thing that would happen is that you have two batches of Reese’s eggs to eat up! After all these are totally addicting and to be honest we always tuck some away just for us. But all I can say is I would stick to the original.
How do you need to store leftover homemade Reese’s eggs?
If you’re lucky enough to have any leftover, you need to store them in the fridge. This is because the ingredients within the recipe will need to be kept cool to be good. And don’t worry, they still taste awesome cold, and even frozen! We like to put a couple in the freezer and let them harden up and then enjoy. It’s a fun texture with that same great taste. As a matter of fact we always make at least a double batch of these peanut butter eggs. Thhey go quick and they keep so well if they don’t.
The time is now to whip up your own dozen eggs! Who says you can’t eat eggs covered in chocolate for breakfast? In our house, there are no rules! We have one for each hand..HA!!
OTHER PEANUT BUTTER TREATS YOU WILL LOVE:
Peanut Butter Pie
Crock Pot Reese Peanut Butter Lava Cake
Peanut Butter Cereal Clusters
Homemade Reese's Eggs
- 3 cups creamy peanut butter
- 1/8 cup brown sugar
- 1/2 cup unsalted butter, melted
- 5 cups powdered sugar
- 20 oz. chocolate chips, semi-sweet
- Cream peanut butter and brown sugar.
- Stir in melted butter.
- Mix in powdered sugar.
- Line a 9 x 13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat. Place in the freezer for 1-2 hours.
- Remove pan from freezer and lift the peanut butter mixture out of the pan.
- Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes. Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cut out additional peanut butter eggs.
- Place peanut butter eggs shapes in freezer to harden for another 1-2 hours.
- Melt chocolate chips in microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30 second increments and stirring in between each 30 seconds until the chocolate is melted and smooth.
- Dip each peanut butter egg into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl.
- Let chocolate harden on the eggs in refrigerator and then layer in a container to store.
What about the powdered sugar. Where does it fall in the recipe?
Hi Dana it’s step #3.