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Homemade Reese’s Peanut Butter Cup Eggs in Three Steps!
Yesterday I was all about Homemade Peeps and today I am all about Reese’s Peanut Butter Cup Eggs. Honestly, Reese’s eggs are my absolute favorite Easter candy next to Cadbury Mini-Eggs. There is nothing unusual about the eggs, they are just peanut butter cups in egg shapes. But, still, they only come out once a year so that is reason enough to consider them special. I decided to try out my homemade version using my buckeyes recipe. I made the delicious peanut butter mixture and patted them into large oval shapes then dipped them in chocolate. They were absolutely delicious and so much fun to make. If I were more talented I would’ve decorated the outsides with pretty icing drawings, but that is beyond my talents. I am sticking with the basic undecorated look which is fine, I eat them so quickly anyway!
Homemade Reese’s Peanut Butter Cup Eggs
1 cup confectioners’ sugar
8 tablespoons crunchy peanut butter (smooth is fine, too)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips
1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.
2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.
3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.
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9 Comments
diana commented on Mar 30 11 at 11:13 amthese sound awesome! any tips for measuring out peanut butter? did you really do 8 scoops, or do it by weight? mine always gets stuck in the scooper.
Sherry commented on Mar 30 11 at 5:29 pmOmg YUM….drool….homer simpson pose here..
Kelsey/TheNaptimeChef commented on Mar 30 11 at 9:17 pm@Diana – I did it by scoops. I think it is easiest to use two large spoons and scrape them off well after each scoop. Also, to keep PB from getting stuck in your scooper spray the scooper lightly with cooking spray so it won’t stick at all!
Jamie commented on Mar 31 11 at 6:48 amThe Easter Reese ‘s Peanut Butter cups are my favorite too. I love this homemade version. Can’t wait to make them with my daughters.
Jayme (Random Blogette) commented on Mar 31 11 at 8:13 amThese sounds amazing! I am obsessed with them. I would much rather make them at home than buy them at the store. So much cheaper!
Megan commented on Mar 31 11 at 11:15 amI love peanut butter cups!
Brian commented on Mar 31 11 at 12:37 pmWhy not use the more conventional 1/2 cup instead of 8 tablespoons? Either way it tastes good, but it’s a lot easier if you use the 1/2 cup measuring cup!
Melissa commented on Apr 06 11 at 3:27 amThe egg ones are more special – they have more pb than the regular Reese’s cups. I won’t eat the regular ones because I am not a huge fan of chocolate and they are more chocolatey but I will eat all the special holiday ones, lol. I am going to have to try this recipe though, they look delish!
Joan commented on Mar 23 12 at 10:25 pmI measure peanut butter the same way I measure Crisco shortening–with water. If you need 1/2 cup of peanut butter then add it to 1/2 cup of water in a glass measuring cup and when the water rises to 1 cup you have what you need. If using a larger cup, fill it to 1 1/2 cup with water and add the peanut butter till water reaches 2 cups. My grandmother showed me how to do this.
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