Description

A delightful twist on the traditional Reese’s Peanut Butter Cups, this Homemade Reese’s Eggs recipe will be your next favorite treat! With a creamy peanut butter filling encased in rich chocolate, these irresistible no-bake eggs are perfect for Easter or anytime you want an indulgent snack or dessert.

Ingredients

Units Scale

For the Filling

8-ounce block cream cheese, softened
1/2 cup butter, softened
17.3–18-ounce jar creamy peanut butter
2 pounds (1 package) confectioners’ sugar

For the Coating

1 pound melting chocolate or almond bark
1 pound white melting chocolate or almond bark

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Instructions

Prepare the Filling
In a large mixing bowl, use an electric or stand mixer to combine the softened cream cheese and butter. Beat until the mixture is smooth and creamy. Add the peanut butter to the bowl and mix until fully incorporated. Gradually beat in the confectioners’ sugar until a thick and well-combined filling forms.
Shape the Eggs
Using a 1 ½ tablespoon-sized scoop, scoop out portions of the peanut butter mixture and shape them into egg shapes. Arrange the shaped eggs onto a baking sheet that is lined with wax or parchment paper. Place the eggs into the freezer and chill for about 30 minutes until firm.
Melt the Chocolate
In two separate microwave-safe bowls, melt the chocolate and white chocolate in 30-second increments, stirring after each interval until smooth and fully melted. Take care not to overheat the chocolate.
Dip the Eggs
Using two forks, dip each frozen peanut butter egg into the melted chocolate. Gently roll the egg to coat it completely, and shake off any excess chocolate. Place the dipped egg back onto the lined baking sheet. Add sprinkles immediately if desired while the coating is still wet.
Harden the Coating
Allow the chocolate coating to harden at room temperature or in the refrigerator. Once firm, your delicious, homemade Reese’s Eggs are ready to enjoy!

Notes

You can use milk chocolate, dark chocolate, or white chocolate depending on your preference for coating.
For easier shaping, coat your hands lightly in powdered sugar before forming the eggs to prevent sticking.
Store these eggs in an airtight container in the refrigerator for up to two weeks.
These eggs make great gifts for holidays—wrap them in cellophane bags with a bow for a festive touch!

Nutrition

Serving Size: 1 egg
Calories: 275
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 10mg