Everyone loves Reese’s Peanut Butter Eggs at Easter. Now you can make these Homemade Reese’s Peanut Butter Eggs as a special treat for your loved ones!
I remember as a kid that I couldn’t wait to get my Easter basket and tear into the Reese’s easter egg. They were the best candy the Easter Bunny brought. I mean Reese’s peanut butter eggs are like giant Reese’s peanut butter cups, but there is a lot more peanut butter in them than in the cups so of course,I love them!!! I remember when I first had these No Bake Chocolate & Peanut Butter Bars I thought they were just like a Reese’s Peanut Butter Cup but in bar form. When I was thinking about what I wanted to make for a fun Easter treat I decided it had to be these Homemade Reese’s Peanut Butter Eggs.
HOMEMADE REESE’S PEANUT BUTTER EGGS
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They’re very easy to make and don’t require any baking. If you melt the almond bark in the microwave it’s even easier to have your little monkeys in the house help. Most of the time in this recipe is inactive. You want the mixture to be very cold when you form it and again before you dip it in the hot chocolate. The actual active prep and dipping time isn’t very much. The kids couldn’t wait to taste these peanut butter Easter eggs and of course, they all loved them!! Absolutely worth the wait. I think that these homemade peanut butter eggs will become an Easter tradition in our house!
If you’re more partial to regular Reese’s cups over Reese’s eggs, you can turn this recipe into a cup! Our recipe for how to make homemade Reese’s peanut butter cups can be found below.
Want more chocolate & peanut butter recipes?
- Homemade Reese’s Peanut Butter Cups
- Double Chocolate Peanut Butter Bars
- No Bake Peanut Butter Icebox Cake
- Frosted Peanut Butter Brownies
- Reese’s Pieces Peanut Butter Egg Brown Sugar Bars
- More dessert recipes…
Tools used to make this Homemade Reese’s Peanut Butter Eggs recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
- 1 cup butter melted
- 2 1/4 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cup creamy peanut butter
- 12 oz. chocolate almond bark
- 1 tbsp vegetable shortening
- in a medium bowl combine the butter, graham cracker crumbs, powdered sugar and peanut butter
- refrigerate the mixture for 1 hour
- once the mixture has hardened form 2 tablespoons of mixture into an egg shape and place on a parchment-lined baking sheet
- place in the freezer for 30 minutes
- after peanut butter eggs have hardened
- melt almond bark and vegetable shortening in a medium bowl
- dip peanut butter eggs into the melted chocolate and set on parchment paper
- allow chocolate to harden and enjoy!