With Easter right around the corner, it’s so fun thinking up new ways of eating chocolate! These Reese’s came out with delicious chocolate eggs this year, and it’s so easy to make them yourself!
We made our Homemade Reese’s Eggs in white and dark chocolate, but you can easily pick one or the other for the same effect! Top them with Easter-themed sprinkles, and you’ve got a treat that’ll go so fast you might want to double up the recipe! Enjoy!
- 1 cup peanut butter
- ¼ cup unsalted butter
- 8 ounces dark chocolate or white candy melts
- 1 teaspoon vanilla
- 1¼ cup powdered sugar
- Line a baking sheet with parchment paper and set aside.
- In medium saucepan, combine the peanut butter, butter, vanilla and 1 cup powdered sugar over medium heat.
- Heat until completely melted and starting to bubble a little, stirring constantly.
- Remove from heat.
- Add the remaining powdered sugar at a time, stirring after each addition until completely combined.
- Set aside and let cool to room temperature.
- You can chill dough in the fridge before rolling into eggs to make it easier to handle.
- Shape dough into flat little ovals.
- Place the eggs on a lined baking sheet and stick them in the freezer for an hour or so, until it’s hard.
- Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
- Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.
- Place the eggs back in the freezer to let the chocolate set. It should take an hour or two.
- Store finished eggs in the freezer. You can thaw them a little before eating, or eat frozen. Enjoy!