Homemade White Chocolate Reese’s Eggs Recipe

Homemade White Chocolate Reese’s Eggs Recipe

How To Make Homemade White Chocolate Reese’s Eggs

Skip the store bought candies and whip up your own white chocolate Reese’s Eggs at home! Enjoy bites of smooth peanut butter and chocolate all in one candy.

Preparation: 30 minutes
Freeze Time: 1 hour
Total: 1 hour 30 minutes



  • 3cupspowdered sugar
  • cupcreamy peanut butter
  • ¼cupbutter,or margarine, melted
  • 2tbspmilk
  • 12ozwhite chocolate chips,(2 bags)
  • 2tbspshortening
  • colored candy melts,optional


  1. Beat together the powdered sugar, peanut butter, and butter together. Add 2 tablespoons of milk and continue to beat together until the dough softens.

  2. On a floured surface, roll the dough out to desired thickness or to about ½-inch thickness. Use egg cookie cutters or with a knife, shape the dough to look like eggs.

  3. Place the eggs on a cookie sheet and put in the freezer for 1 hour.

  4. Add the chocolate and 1 tablespoon of shortening in a microwave and melt 30 seconds at a time; stirring it after every 30 seconds and being careful not to cook the chocolate to burn.

  5. Dip each egg in chocolate. Place them on wax paper to set.

  6. If using colored candy melts, melt each color in the microwave stirring 30 seconds at a time. Scoop the chocolate into a small zip lock bag. Snip the corner and drizzle onto each egg.

  7. If more chocolate is needed, melt the second bag with the shortening.

  8. Serve and enjoy!


  • Calories: 309.99kcal
  • Fat: 19.03g
  • Saturated Fat: 7.11g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 7.70g
  • Polyunsaturated Fat: 3.05g
  • Carbohydrates: 32.43g
  • Fiber: 1.00g
  • Sugar: 29.75g
  • Protein: 5.37g
  • Cholesterol: 9.82mg
  • Sodium: 19.97mg
  • Calcium: 45.90mg
  • Potassium: 159.64mg
  • Iron: 0.39mg
  • Vitamin A: 21.63µg
  • Vitamin C: 0.09mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to