I have given Mr. Reese a lot of money over the years as a result of my Reese’s Peanut Butter Eggs addiction. Every dollar spent was well worth it to enjoy that salty-sweet, creamy-yet-crumbly, peanut butter-and-chocolate perfection. But now? I have figured out how to make them at home! The homemade version is even better, but still maintains it’s claim to glory: the crumbly yet creamy texture we all love. You’ll be surprised how quickly these come together! Make them for Easter!
No one:
Edison, age 6: “Everyone in this family is hopeless.” Rolls his eyes, throws up his arms.
I don’t know how I have such an old man pessimist for a child, but he has nailed the vibe, let me tell you. (Maybe he’s channeling Kevin McCallister??)
In other news, it’s Easter season. I know this not because of the calendar, but because when I walk into Target I am met with a wall of electric yellow and orange that makes me hungrier than I have ever been in my life.
I’m pretty sure my blood is actually peanut butter. This explains my life-long love-affair with Mr. Reese. Er, I mean, Mr. Reese’s Eggs. The large ones. What I’m trying to say is, I like big peanut butter and I cannot lie.
They are the perfect balance. Sweet but not TOO sweet. Salty but not TOO salty. Peanut butter to the max.
The crumble
But not just any peanut butter. Reese’s ain’t no PB&J, folks. They have this crumble texture going on. You feel me? THAT’S the texture that turned the chocolate-pb-combo into a billion dollar industry.
Have you tried Justin’s pb cups? You take a bite, and it oozes. NOPE. Get outta here. What I’m looking for is the perfectly crumbly, even slightly grainy texture of a Reese’s Peanut Butter Egg.
The holy egg
That’s right, the egg. NOT a Reese’s peanut butter cup. Sure, I mean, a cup will do in a pinch, I’m not a monster. But the chocolate is too hard and too thick along those ridged edges. Reese’s Eggs have the PERFECT ratio of peanut butter to chocolate, and a softer bite along the edges. These are the kinds of details I think about lying awake at night, you guys. IT’S ALL FOR YOU, LOOK WHAT I’VE DONE:
We’ve all gone down the Reese’s egg path at one point. Now you know exactly why you like them: that crumble texture and egg shape makes angels sing from the heavens when you take a bite.
Homemade peanut butter eggs
I can show you how to make them at home. It’s made with…drumroll please…peanuts! I can’t believe how many Reese’s eggs recipes I looked at that DIDN’T have ground up peanuts in it.
It seems like a no brainer, since that’s what’s listed as an ingredient on the Reese’s packaging. But most recipes call for just creamy peanut butter (or chunky, ew. Who wants a chunky Reese’s? Abomination.) and powdered sugar, and not much else. That’s just peanut butter frosting, folks, get with the program.
Instead, we are starting out by grinding up our own peanuts until they are almost but not quite turning into peanut butter. THAT’S the magic texture. Then we add in all the rest: the peanut butter, the butter, a bit of brown sugar to give it that rich deep molasses-y flavor, and yes, some powdered sugar as the perfect thickener/sweetener.
Be gentle
These Reese’s eggs are delicate, just like the ones you buy at the store. There is a reason you don’t see the big eggs sold in bulk. If you tossed them all in a bag, they would fall apart. Instead each one is carefully placed on it’s own special white paper tray, and wrapped individually.
See how careful Mr. Reese is with his eggs? We need to do the same. Serve these on a plate, not stacked.
Homemade egg on the left. Reese’s egg straight from the package on the right:
You can see that the homemade version on the left has higher quality chocolate. It never saw the inside of a factory or had to be shipped before making it’s way to your mouth. Of course it tastes better. I will not speak ill of my beloved Reese; but it is true. Other than that I think the store bought and the homemade filling taste exactly the same, minus all the preservatives that we could all do with a little less of! I really should make people do a blind taste test! It is spot on.
Key ingredients
Getting the right flavor profile for these was super important to me. Like, why bother doing homemade unless it’s the best version around? There really are some ingredients that are essential to make these the best ever, so read up on my rules:
- dry roasted peanuts are the absolute most important part of this recipe! You just can’t get the super peanut-y, dense flavor and mouth feel without them. Real, roasted peanuts is how good ol’ H.B. Reese made his eggs, so to do it right we’re taking a page from his book.
- creamy peanut butter adds a smooth, creamy texture and some form to what could otherwise be a too-crumbly, fall-apart center. I exclusively use JIF for the best peanut butter flavor, but you can use another brand if that’s what you have on hand. Don’t use natural peanut butter! The centers will lose their shape.
- milk chocolate is one half of why peanut butter eggs are so delicious, so get the best quality you can. I prefer brands like Ghirardelli or Nestle Tollhouse. Make sure to look at the package and don’t buy anything that says chocolate liquor in the ingredient list! You want to look for a combo of chocolate and milk powder instead.
How to make Reese’s peanut butter eggs
Okay, you are about to witness firsthand how ridiculously easy this process is. And once you know this, you can’t un-know it. You have been warned. Here’s the lineup:
See? Just pantry stuff. Oh, you don’t keep dry roasted peanuts in your pantry at all times so your children can dump them all over their designated basket in the pantry, and not clean it up ever ever ever? I picked up every single one of these peanuts off the pantry room floor for this photo shoot.
Just kidding. Kids are the worst! And also the best. Maybe we need to get a dog. Can dog’s eat peanuts?? Nevermind. WE are eating these peanuts. We are grinding them up to give us the most amazing crumbly texture!! This photo is close, but not quite there:
That’s better. Can you see how the peanuts are starting to stick to the sides of the bowl, and it’s starting to ball up? If we kept going long enough it would turn into peanut butter. But right here is perfect. On it’s way to pb, but not there yet. Perfect little crumbly nutty bits. Mm.
I highly suggest you taste it at this point, to see if this is the texture you want. This is your Reese’s egg, don’t let some food blogger tell you what to do.
Okay so now scrape it into a mixing bowl and add all the other filling stuff: peanut butter, brown sugar, powdered sugar, some super soft butter.
Make sure you try to soften your butter in the microwave and forget to hit power level 1 so that it melts all over the glass plate and you have you clean the whole thing and start again. That’s always super fun 😂
(But seriously, put your cold butter in the microwave for a minute on “power level 1.” It is the best way to soften butter super fast. Just don’t screw it up like I did this time!!)
Mix it all together and you get this glorious situation! At this point, grab a spoon and go to town. Or adjust with salt/sugar as you like. THIS is the filling I dream of!
But I promise it’s even better dipped in chocolate. I busted out a real Reese’s egg to check the sizing.
Use your hands to shape it into a cute lil egg. I’m sure you can all do this better than I did:
Use about a tablespoon and a half of the pb filling for each egg. Line them all up! And stick them in the freezer for a little while.
When the eggs are chilled, get your chocolate ready.
Use a high quality chocolate. If the ingredient list says anything about “chocolate liquor,” run, don’t walk. You want real cocoa butter.
Microwave it in increments:
Once there are still a few lumps of chocolate, don’t put it back in the microwave. You don’t want to scorch or seize your chocolate. It’s warm enough now that as you keep stirring, the remaining chocolate chips will melt on their own.
Now, set up your chocolate dipping station! This is my favorite hack for keeping chocolate at the perfect temperature for dipping: an electric griddle! I got this tip years ago from my friend Dorothy at Crazy for Crust. She is the dessert queen! It keeps your chocolate warm without the risk of scorching or hardening.
Place the bowl of chocolate on a tea towel on the griddle, once all the lumps have been stirred out.
Now, it’s time to dip! Take your completely frozen egg and toss it in.
Get it all coated, then lift it out with a fork. Tap the fork a few times, then scrape along the edge.
Move quickly so that your peanut butter filling doesn’t start melting into the chocolate!
Place it on a lined baking sheet.
Use a toothpick right away to fix the edges so they look nice. This is my most common smudge situation, where it kind of slides on the pan as I’m trying to get my fork out from under it:
And it’s no big deal. Just nudge the chocolate back to the edge while it’s still liquidy.
And that is it! Wait for them to dry at room temperature. If you refrigerate them, you will introduce moisture and the chocolate will start to bloom (get white spots). Its tastes just fine, but it’s not as pretty.
Add salt to the top if you are taking fancy pictures of them and need a focal point. Otherwise just serve as-is 🤣
Now you have a dozen Reese’s eggs. Who are you going to share them with?? Yourself over the next 12 days? (Or 3 days?? No judgment here this is a safe space.)
How to store leftovers
Leftover eggs can be placed in a ziplock bag or an airtight container and left on the counter for 5-7 days. They get eaten here so quickly I’m not sure we’ve ever had them make it to day 5! Make sure the eggs are not stacked, or if you need to stack them be sure to layer parchment paper between each layer to prevent them from sticking to each other. If you like them cold, you can stick them in the refrigerator, but be aware that it can cause moisture (condensation) which can make the chocolate a little wet, causing the chocolate to bloom.
Freezing and make ahead options
If you want to make these ahead to put in your kids’ Easter baskets or want to save leftovers for a perfect chocolate peanut butter treat sometime in the future, freezing is a great option. Put the formed and dipped eggs on a cookie sheet lined with parchment paper or a silpat. Flash freeze them for 30 minutes, then transfer to a ziplock bag and seal well. It’s best to eat them within 1-2 months of freezing. To thaw, make sure they are in a single layer to avoid sticking, or just take one out at a time. Let them sit on the counter for a couple hours until soft enough to eat.
Peanut butter & chocolate forever
Peanut butter and chocolate will forever be one of my favorite dessert flavor combinations. That salty and sweet goodness is perfection! Check out a few of my other favorites where this combo is the star:
Brownies & Bars
Lunch Lady Peanut Butter Bars
Candy & Fudge Recipes
Buckeye Candy Recipe
Ice Cream & Frozen Treats
Frozen Peanut Butter Pie Recipe
Dessert
Reese’s Stuffed Brownies
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Reese’s Peanut Butter Eggs Recipe
Equipment
- toothpicks
Ingredients
- 1/2 cup dry roasted peanuts, ground until almost pb in food processor
- 2 tablespoons brown sugar, packed
- 2 tablespoons butter, very soft
- 1/2 cup peanut butter, not natural pb
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla
- small pinch kosher salt
- 1 and 1/2 cups milk chocolate chips, high quality, plus more
- 2 teaspoons shortening , or coconut oil
Instructions
- Make the peanut butter mixture: Add 1/2 cup dry roasted peanuts to a food processor. Process on low speed for 1-2 minutes, and then eventually on high speed for another minute or two. Keep blending until the peanuts have been ground up and have started to stick to the edges of the bowl. It is starting to turn into peanut butter.
- Stop processing when there are still some bits of peanut that are not fully ground. There should be tiny pieces that you can see. This is what gives us the "crumbly" texture that you love so much in a Reese's egg. Nab a spoonful and see if you want the pieces smaller (if so, then keep blending until it's how you like it.)
- Add the ground peanut mixture to a medium mixing bowl, or the bowl of a stand mixer.
- Add 2 tablespoons brown sugar, 2 tablespoons soft butter, 1/2 cup Jif Peanut Butter, 2/3 cup powdered sugar, 1/2 teaspoon vanilla, and a pinch of kosher salt. Use a hand mixer or paddle attachment to beat everything together until it is smooth, with no brown sugar lumps.
- If the mixture is too soft to handle, stick the bowl in the fridge for 5-10 minutes.
- Prepare 2 baking sheets with parchment paper or a silpat. Clear out some room in your fridge or freezer so that one baking sheet can fit inside. (Freezer is best. The colder they are, the easier dipping will be.)
- Make the eggs. Use your hands to shape the peanut mixture into 11 or 12 eggs. Use about 1 and 1/2 tablespoons of the peanut mixture for each egg, or maybe a little less. Each egg should be about 3 inches long and 1 and 1/2 inches wide.
- Chill. Place the baking sheet in the fridge or freezer, until they are completely cold. It only takes about 15 minutes in the freezer, or about 45 minutes in the fridge.
- Prepare the chocolate: Add 1 and 1/2 cups milk chocolate chips and 2 teaspoons shortening (or coconut oil) to a small bowl. Microwave in 30 second increments until ALMOST melted but not quite. There should still be a few lumps of chocolate. Stir until it is completely smooth.
- Set up your chocolate dipping station: Plug in an electric griddle and turn it on to the lowest setting. Place a folded tea towel on top. Then place the bowl of chocolate on top of the towel. This helps the chocolate stay at the perfect dipping temperature! My favorite hack for dipping chocolate. Place the second lined baking sheet nearby.
- Leave the pan of peanut butter eggs in the freezer. Remove one egg at a time while dipping, using your hands or a spatula. You want the peanut butter to be as cold as possible when it hits the chocolate.
- Dip the egg. Place the peanut butter egg on a fork, and dip the fork into the melted chocolate. Swirl it around to cover the egg, then lift it out immediately. Tilt the egg so the chocolate drips off, then tap the fork against the side of the bowl. Finally, scrape the bottom edge of the egg along the top edge of the bowl.
- Carefully place the chocolate covered egg on the second baking sheet, and slowly, using toothpicks if necessary, remove the fork out from under the egg. While the chocolate is still hot, use toothpicks to nudge the chocolate back into place around the egg, so you have clean lines.
- Continue dipping the rest of the eggs.
- Let the chocolate set up at room temperature. If you put them in the fridge or freezer, the chocolate will release liquid during the thawing process, and condense on the chocolate. Anytime moisture touches chocolate, it causes white spots to appear on the chocolate, called "blooming." It doesn't affect the taste but it doesn't look as pretty. Room temperature is best.
- Serve! These Reese's eggs are delicate, just like the ones you buy at the store. There is a reason you don't see the big eggs sold in bulk. If you tossed them all in a bag, they would fall apart. Instead each one is carefully placed on it's own special little white paper tray, and wrapped individually. These homemade eggs are similar. They are a little gentle and should be handled with care. Serve them on a plate or platter, not stacked.
- Storage: You can store these on the counter for 5-7 days in an airtight container or ziplock bag. BUT, as I said before, they are fragile and need to be carefully arranged in a single layer. Make sure they are not touching or stacked or they will will stick to each other and come apart.
- Freezing: Flash freeze dipped eggs on a silpat or parchment lined cookie sheet for 30-60 minutes. Transfer to a ziplock freezer bag. To thaw, make sure the eggs are in a single layer and leave covered on the counter for 1-2 hours or until soft enough to eat. Be aware that frozen eggs will not be as pretty. The chocolate will bloom (form white spots from crystallization) as it thaws. (They will still taste fabulous!)
Oh my goodness! Thank you so very much for sharing this recipe. Peanut butter eggs are one of my favorites. I look forward to trying my hand at making them.
Okay I’m so excited for you to try them out Di! I hope you love them, you have to let me know how it goes! Happy Easter 🐰