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Homemade Reese’s Peanut Butter Eggs

A copycat version of Reese's Easter Peanut Butter Eggs

Course Dessert
Cuisine American
Keyword Easter, Easter Candy, Reese’s peanut butter eggs


  • 1 1/2 Cups Peanut Butter (I prefer the look when I use smooth but you can definitely use chunky)
  • 6 Tbsp Brown Sugar
  • 24 oz Chocolate Melts  (milk chocolate or dark chocolate will work)
  • 2 Cups Powdered Sugar
  • 2/3 tsp Salt
  • 1 tsp Vanilla Extract
  • 6 Tbsp Real Butter


  1. Gather your ingredients. Line your baking sheet with parchment paper.

  2. To make the peanut butter filling: In a saucepan over medium heat, combine butter, vanilla, brown sugar, salt, and peanut butter.

    Stir until the peanut butter mixture is melted together.

    Stir in powdered sugar a few tablespoons at a time until combined completely.

  3. Using a small baking scoop, scoop out a ball of peanut butter mixture.

    Form into an egg shape and place on parchment paper.

    Once eggs are formed place in freezer for 2 hours. DO NOT SKIP THIS STEP!

  4. To make the chocolate covering, place your mixing bowl on the tall instant pot trivet and one cup of water in the instant pot liner.

  5. Set instant pot to sauté and stir the chocolate melts until fully melted.

    Add oil if chocolate needs to be thinned out.

  6. Remove eggs from freezer and dip using a fork in the melted chocolate.

    Completely cover eggs and place back on parchment.

  7. Allow the eggs to sit and shell to harden. This should be fine at room temperature but if you live in a warmer climate you may want to put them in the refrigerator to harden.