Why You’ll Love This Recipe

This recipe for Reese’s Peanut Butter Eggs is an irresistible treat, especially if you’re a fan of the classic candy. The best part? It’s no-bake and made with just a few simple ingredients. The creamy peanut butter center pairs perfectly with a smooth chocolate coating. Plus, they’re incredibly easy to make—there’s no need for molds, and you can form them by hand into cute egg shapes. It’s a great recipe to make with the family and a perfect addition to Easter baskets or any holiday celebration!

Ingredients

4 oz cream cheese, softened
¼ cup butter, softened
1 cup creamy peanut butter (do not use natural peanut butter)
2 ½ cups confectioners’ sugar
12 oz melting chocolate/almond bark
6 oz white melting chocolate/almond bark (optional for decoration)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix the Cream Cheese and Butter: Beat together the cream cheese and butter until smooth using an electric mixer or stand mixer.
Add Peanut Butter and Sugar: Mix in the creamy peanut butter and beat in the confectioners’ sugar until fully combined.
Shape the Eggs: Use a 1 ½ tablespoon scoop to form the mixture into small balls. Shape each ball into an egg shape by hand.
Freeze: Place the formed eggs on a lined baking sheet and freeze them for about 30 minutes. Freezing helps the peanut butter mixture set before dipping in chocolate.
Melt the Chocolate: Melt the chocolate and white chocolate separately in the microwave in 30-second intervals, stirring until smooth.
Dip the Eggs: Using two forks, dip each egg into the melted chocolate, coating it completely. Shake off any excess chocolate.
Decorate: Place the dipped eggs back on the parchment paper. Immediately add sprinkles or drizzle with white chocolate if desired.
Let Harden: Allow the chocolate to harden completely before serving.

Servings and Timing

Servings: 12-15 eggs
Prep Time: 15 minutes
Freezing Time: 30 minutes
Total Time: 45 minutes

Variations

Flavor Variations: You can use crunchy peanut butter for extra texture or switch the peanut butter with almond or cashew butter for a different taste.
Decorating Options: Instead of sprinkles, you can drizzle the eggs with contrasting colors of chocolate or add festive colored sugar.
Shape Options: Use cookie cutters or mold the mixture into different shapes for holidays like Valentine’s Day, Halloween, or Christmas.

Storage/Reheating

Storage: Keep leftover eggs in an airtight container in the refrigerator for up to 3-5 days.
Freezing: These treats can also be stored in the freezer for up to 1-2 months. Just make sure they’re in a sealed container or wrapped individually.

FAQs

1. Can I use natural peanut butter in this recipe?

It’s best not to use natural peanut butter as it’s too oily and will cause the eggs to not set properly.

2. Can I make these ahead of time?

Yes! These eggs are perfect for making ahead. They store well in the refrigerator for up to 3-5 days.

3. Can I use other types of chocolate?

Yes! You can use dark chocolate, milk chocolate, or even white chocolate for coating, depending on your preference.

4. Can I decorate the eggs with something other than sprinkles?

Absolutely! You can use colored sugar, chocolate drizzle, or even edible glitter for decoration.

5. How do I store these if I want to make them ahead of time?

Store them in an airtight container in the refrigerator. If you plan to keep them for more than a few days, you can freeze them.

6. Can I use a different shape instead of eggs?

Definitely! You can use cookie cutters to create heart shapes, pumpkins, or any shape you like.

7. Can I use milk chocolate almond bark?

Yes, milk chocolate almond bark can be used as an alternative to dark chocolate if you prefer a sweeter flavor.

8. Do I have to freeze the eggs before dipping them?

Yes, freezing them makes them easier to dip and helps them hold their shape while coating them in chocolate.

9. Can I use a food processor to mix the ingredients?

Yes, a food processor can be used to mix the peanut butter and sugar, but a hand mixer or stand mixer is recommended for the best texture.

10. What is almond bark, and can I substitute it with regular chocolate?

Almond bark is a chocolate-like coating that’s easy to melt and use for candy-making. You can substitute it with regular chocolate chips if you prefer, but it may not melt as smoothly as almond bark.

Conclusion

These Homemade Reese’s Eggs are the perfect DIY candy for Easter or any holiday. With just a few simple ingredients, you can create a delicious, homemade treat that’s better than the store-bought version. Whether you’re making them for a special occasion or just as a fun family project, these creamy peanut butter eggs coated in rich chocolate are sure to be a hit!

Homemade Reese’s Eggs

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Author: Chef Sara
Total Time: 45 minutes
Yield: 12-15 eggs
Diet: Vegetarian

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Description

These Homemade Reese’s Peanut Butter Eggs are a fun and easy DIY treat that capture the creamy peanut butter and rich chocolate combination we all love. Made with just six simple ingredients, these no-bake eggs are perfect for Easter or any occasion. Hand-shaped and coated in smooth chocolate, they taste even better than the store-bought version and will surely impress with their homemade goodness.

Ingredients

4 oz cream cheese, softened
¼ cup butter, softened
1 cup creamy peanut butter (do not use natural peanut butter)
2 ½ cups confectioners’ sugar
12 oz melting chocolate/almond bark
6 oz white melting chocolate/almond bark (optional for decoration)

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Instructions

Mix the Cream Cheese and Butter: Beat together the cream cheese and butter until smooth using an electric mixer or stand mixer.
Add Peanut Butter and Sugar: Mix in the creamy peanut butter and then beat in the confectioners’ sugar until fully combined.
Shape the Eggs: Use a 1 ½ tablespoon scoop to form the mixture into small balls. Shape each ball into an egg shape by hand.
Freeze: Place the formed eggs on a lined baking sheet and freeze them for about 30 minutes to set before dipping in chocolate.
Melt the Chocolate: Melt the chocolate and white chocolate separately in the microwave in 30-second intervals, stirring until smooth.
Dip the Eggs: Using two forks, dip each egg into the melted chocolate, coating it completely. Shake off any excess chocolate.
Decorate: Place the dipped eggs back on the parchment paper. Immediately add sprinkles or drizzle with white chocolate if desired.
Let Harden: Allow the chocolate to harden completely before serving.

Notes

Variations

Flavor Variations: Try crunchy peanut butter for extra texture or use almond or cashew butter for a different taste.
Decorating Options: Instead of sprinkles, drizzle with contrasting chocolate or use festive colored sugar for decoration.
Shape Options: Use cookie cutters or mold into fun shapes like hearts, pumpkins, or stars for different occasions.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Freezing: These treats can also be stored in the freezer for up to 1-2 months. Just ensure they’re in a sealed container or wrapped individually.

Prep Time: 15 minutes
Category: Dessert, Candy, No-Bake Treats
Method: No-Bake, Freezing
Cuisine: American, Holiday Treats