Homemade Reese’s Easter Eggs

Homemade Reese's Eggs | www.somethingswanky.com

My theme for 2014 seems to be, “Yes, I know this recipe has been made and posted about a thousand times. I don’t care. I’m doing it anyway!”

So, here we are. With, yet again, another super popular recipe that can be found on many, many delicious dessert blogs. I hope you’ll forgive me the faux pas. But these have been on my dying-to-make list for years and years, and I just couldn’t stand to wait another!

If you’re a Reese’s egg fan like me (because everyone knows Reese’s tastes best in egg form), this is seriously the perfect recipe for you. It takes very little time, very little effort, and very little skill, and uses very few ingredients– a major win all around! My favorite part is that you don’t need a fancy mold or anything to shape the eggs. Just form them by hand, and they’ll look just like the real thing!

Products I used in the making…

Homemade Reese’s Easter Eggs

Serving Size: 10-12


  • 1 1/2 cups powdered sugar
  • 3/4 cups creamy peanut butter (use Reese's brand for the most authentic taste)
  • 1 teaspoon vanilla
  • 2 teaspoons milk
  • 16 oz. Candiquik (or melting chocolate wafers)


  1. In a medium large bowl beat together the peanut butter, powdered sugar, vanilla, and milk until a smooth "dough" forms.
  2. Use a cookie scoop to portion out balls of the filling. Shape each ball into an egg-like shape and place it on a lined (parchment, foil, wax paper, silicone) baking sheet. Place sheet in the freezer for 10 minutes.
  3. Meanwhile, melt the chocolate according to manufacturer's directions. Prepare a counter top for placing the dipped eggs on by lining it with parchment, wax paper, foil, or a silicone mat.
  4. Remove peanut butter eggs from the freezer. One at a time, drop them into the chocolate. Use a fork to cover the top in chocolate. Slip the fork underneath the egg and let excess chocolate drip off the fork. Slide the egg onto prepared counter top to cool and harden before eating.
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Don’t miss a bite!

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More recipes from my friends:

Peanut Butter Cup Brownie Cheesecake

Triple Peanut Butter Cookie Pie

Peanut Butter Cookie Reese’s S’mores

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  1. This is LIFE. CHANGING. I wait all year for Reese’s to put out the eggs because the peanut butter ratio is so much better in them! And now I can make them whenever. Whew! What a relief.
    Mir recently posted..Chocolate Crumb BabkaMy Profile

  2. Delicious! I’m of the same mind. Who cares if it’s been posted before? What’s good is good!

  3. All of your photos are gorgeous and these look heavenly! I’m sure they’re 10x better than the store bought version ;). Sharing & pinning!
    Sarah @ Miss Candiquik recently posted..Carrot Chocolate StrawberriesMy Profile

  4. I get these very year and never thought to make them! Thanks so much for this wonderful recipe. Know what I’ll be doing next weekend :)

  5. Oh Ashton, you’re killing me! Totally my favorite. YUM! Your photo of them is gorgeous! Beautiful lighting.
    sally @ sallys baking addiction recently posted..Orange Lemon Poppy Seed Muffins.My Profile

  6. I don’t care how many times these have been posted I never tire of seeing it! ESPECIALLY because you made these delicious Reese eggs!!!! YUM!

  7. You are forgiven. Who can pass on a Reese’s egg? Surely not me. Pinned!

  8. My all-time favorite Easter treat! You know me, I can never get enough Reese’s!
    Trish – Mom On Timeout recently posted..Pastel Mint PattiesMy Profile

  9. I made these today using chocolate chips instead melting chocolate. Chocolate chips are definitely not close enough. These are delicious frozen. Can’t wait to to get the correct chocolate!

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