Description
Homemade Reese’s Eggs are rich, peanut buttery, and dangerously easy to make. You can enjoy a sweet treat reminiscent of the store-bought version without the fuss.
Ingredients
Scale
- 1 cup creamy peanut butter
- 3 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- 2 cups chocolate for dipping (chocolate chips or melting wafers)
- 1 teaspoon oil or shortening (optional)
Instructions
- In a medium bowl, stir together the peanut butter and softened butter until smooth and combined.
- Add powdered sugar gradually, mixing until it forms a thick, moldable dough. Incorporate vanilla and salt if using.
- Cover the bowl and chill the filling for 20-30 minutes.
- Scoop out the chilled filling and shape it into egg forms, using a small cookie scoop for consistency.
- Place the shaped eggs on a lined baking sheet and chill again for at least 30 minutes.
- Melt chocolate in a microwave-safe bowl, stirring frequently. If thick, add a little oil or shortening.
- Dip each chilled egg in the melted chocolate, tap off excess, and place back on the lined tray.
- Let them set at room temperature or refrigerate until the chocolate firms up.
Notes
For varying flavors, you can experiment with milk chocolate, semi-sweet, or white chocolate. Store in an airtight container in the fridge for up to a week, or freeze for two months.
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg