Reese's Peanut Butter Eggs: Where to Buy and Nutrition

Spring hasn’t truly arrived for me until I’ve made a batch of these homemade Reese’s-style peanut butter eggs. After years of testing ratios and techniques, this is my perfected, no-bake, five-ingredient recipe: a creamy, salty-sweet filling coated in a snappy chocolate shell. It comes together in under an hour and avoids the waxy aftertaste of many store-bought versions. These eggs are always the first treat to disappear at our Easter gatherings because they taste—and look—so much better than the original candy.

homemade reese's peanut butter eggs over fake grass with one cut in half to show the filling.

Homemade Reese’s Eggs for Easter

These homemade Reese’s peanut butter eggs offer a rich, velvety center made smooth by melting the peanut butter and butter together, then folding in sifted powdered sugar and a touch of vanilla. The dough becomes soft and easy to shape; kids love helping form the little eggs. To get a professional-looking, crisp shell without tempering chocolate, I use melting wafers (also called almond bark). They set shiny and firm and give a satisfying snap.

reese's peanut butter eggs stacked on an egg-shaped ceramic platter.

Chill Your Baking Sheet for Clean Edges

For tidy, factory-style bottoms, chill your baking sheet before you return the chocolate-dipped eggs to set. If you chill the eggs in the fridge, move the tray to the freezer for the last 10 minutes so the warm chocolate flash-sets when it touches the cold surface. This prevents pools of chocolate at the base and gives a clean edge.

Homemade Reese’s Peanut Butter Eggs

These peanut butter eggs are a festive, no-bake Easter treat with a creamy filling and a smooth chocolate coating. With just five ingredients, they’re quick, family-friendly, and freezer-friendly.

Prep Time:
20 mins

Cook Time:
5 mins

Chill Time:
30 mins

Total Time:
55 mins

Equipment

Kitchen scale (optional)
Baking sheet
2-tablespoon (#40) cookie scoop (optional)

Serves
18 eggs

Ingredients

1 cup creamy peanut butter *
¼ cup unsalted butter (½ stick)
1½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
12 ounces melting wafers (1 bag) **

*I recommend creamy peanut butter for the smoothest filling.

**Melting wafers or almond bark set shiny and firm without tempering. If using chocolate chips, add 1 tsp coconut oil or shortening to improve the set and shine.

Instructions

Line a baking sheet with parchment or wax paper and set aside.
In a medium saucepan over medium-low heat, melt the peanut butter and butter together, stirring until smooth, about 2–3 minutes.
Remove from heat and stir in the sifted powdered sugar and vanilla until the mixture thickens into a soft, pliable dough. If it’s still too loose, add a little more powdered sugar until the texture is firm but moldable.
Using a 2-tablespoon scoop or spoon, drop portions onto the prepared sheet. Shape each portion into an oval “egg” with lightly oiled fingers if the dough sticks. I typically get about 18 eggs; each portion is roughly 28 g.
Chill the shaped eggs in the refrigerator for 30 minutes. For the final 10 minutes, move the tray to the freezer to help the chocolate set cleanly.
Place the melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between intervals, until the chocolate is completely melted and smooth. Alternatively, melt in a double boiler.
Use a fork to submerge each chilled egg in the melted chocolate, turning to fully coat. Tap off excess chocolate and return the eggs to the chilled baking sheet.
Allow the chocolate to set at room temperature or in the refrigerator until the surface is firm and no longer wet. Trim any uneven bases with a warm, sharp knife if needed.

Notes & Tips

If the filling is too soft, gradually add more powdered sugar until it holds its shape.
Optionally add a pinch of salt to the dough if you prefer a less sweet result.
If some eggs warm up while you’re dipping, pop the remaining eggs back into the freezer briefly—don’t freeze them solid.
Use coconut oil or shortening (1 tsp) in melted chocolate to improve shine and fluidity.
Decorate with sprinkles or a white chocolate drizzle while the chocolate is still wet.
Microwave alternative: melt peanut butter and butter in 30-second increments, stirring between, until smooth.
Make-ahead: prepare the filling up to 2 days ahead and store it airtight. Bring to room temperature before shaping.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks (use parchment between layers), or freeze for up to 3 months. Thaw at room temperature for 10–15 minutes before serving.

Nutrition Facts (per egg)

Calories: 244 | Fat: 16 g | Carbohydrates: 25 g | Protein: 4 g

Author: Becky Hardin

How to Make Reese’s Eggs Step-by-Step

Cook the filling: Melt peanut butter and butter, then whisk in powdered sugar and vanilla until you have a paste-like dough. Add more powdered sugar only if necessary. Shape the filling: Scoop portions, form ovals, and chill 30 minutes (freeze the tray for the last 10 minutes). Dip & finish: Melt 12 ounces of melting wafers, dip the chilled eggs with a fork, tap off excess, and set on a pre-chilled sheet until the chocolate is firm.

thick, sweetened peanut butter filling in a saucepan.

How to Store and Freeze

Keep these peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks with parchment between layers. For longer storage, freeze up to 3 months. Thaw at room temperature for 10–15 minutes before serving for the best texture.