A classic Reese’s Easter candy made in the walls of your own home!

There are several candies that are Holiday iconic. Everyone has their Easter candy favorites. From peeps, to cadbury eggs, to robin eggs, there is a great selection to choose from.

For me, the Reese’s Peanut Butter Egg takes the cake, no doubt. Just using “takes the cake” made me imagine an entire Reese’s Peanut Butter Egg Cake. Sheesh. That has to happen. Check back in next year and maybe I’ll have one up!

The chocolate and peanut butter duo rivals the great duos of all time. And no one really does it better than Reese’s. I was surprised and ecstatic this recipe turns out the way it does. It really does replicate that Reese’s Egg taste and texture. Enjoy!


Yield: 10 Eggs


Copycat Reese’s Peanut Butter Eggs

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M


  • 1 cup creamy peanut butter
  • 1/4 cup butter
  • 1 tsp vanilla
  • 1 1/4 cup powdered sugar
  • 6 oz dark melting chocolate
  • 2 oz milk melting chocolate


  1. Over medium heat combine together peanut butter, butter, vanilla, and close to 1 cup of the powdered sugar called for
  2. Once combined and uniform, keep stirring until mixture slightly bubbles and then remove from stovetop
  3. Add the 1/4 cup of powdered sugar left, a little at a time, stirring into the cooling peanut butter mixture
  4. Once all sugar is added and mixture is uniform, let cool completely and sit in fridge for at least 30 minutes (the longer in fridge, the easier the dough is to manipulate)
  5. Prepare baking sheet lined with wax paper
  6. Form dough into egg shapes and place on wax paper (dough should allow for about 10 eggs)
  7. Add chocolate to microwave safe bowl heat for 20 seconds, stir, heat for 10 seconds, stir, continue heating in 10 second incriments and stirring until chocolate is smooth and melted
  8. With two forks, dip peanut butter eggs into melted chocolate, flip, and lift out and let rest of wax paper
  9. Freeze eggs for at least an hour to completely set and then you can remove and eat at room temperature, keep cool in fridge, or eat them frozen (my favorite!)
Created using The Recipes Generator

Ashton • Keaton • Mia

Co-Owners at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer.