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 Eggs | www.somethingswanky.com

Homemade Reese’s Easter Eggs


  • 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.

Don’t miss a bite!

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