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Indulging in the rich, creamy goodness of Reese’s Eggs is a cherished tradition for many, especially during festive occasions like Easter. There’s something special about biting into that velvety peanut butter center enveloped in a smooth chocolate shell that evokes nostalgia and pure satisfaction. While store-bought Reese’s Eggs have their charm, nothing quite compares to the joy of crafting your own version at home.

Homemade Reese’s Eggs

Create your own decadent homemade Reese’s Eggs with this easy guide! Experience the nostalgia of rich peanut butter surrounded by smooth chocolate while customizing flavors to your taste. Perfect for gifting, sharing, or enjoying solo, these delightful treats can elevate any festive occasion. Follow simple steps to craft your version of this beloved candy and enjoy the satisfaction of homemade goodness! #HomemadeReeses #ChocolateTreats #BakingJoy #EasterTreats #SweetRecipes #FoodieFun
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Ingredients
  

2 cups creamy peanut butter

1 ½ cups powdered sugar

1 teaspoon vanilla extract

3 cups milk chocolate chips

2 tablespoons coconut oil (for melting chocolate)

Sea salt (optional, for sprinkling)

Instructions
 

In a mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined. The mixture should be thick but pliable.

    Line a baking sheet with parchment paper. Scoop out about 2 tablespoons of the peanut butter mixture and shape it into an egg shape, about 2 inches long. Repeat this process until all the mixture is shaped into eggs. You should get around 12-15 eggs. Place them on the prepared baking sheet.

      Freeze the peanut butter eggs for about 30 minutes to firm them up.

        While the eggs are freezing, melt the milk chocolate chips with coconut oil. You can do this by placing them in a microwave-safe bowl and heating in 30-second increments, stirring in between until smooth, or using a double boiler.

          Remove the frozen peanut butter eggs from the freezer. Dip each egg into the melted chocolate, ensuring they are fully coated. You can use a fork to help with this process.

            Allow excess chocolate to drip off, then place the chocolate-covered eggs back onto the parchment-lined baking sheet.

              If desired, sprinkle a little sea salt on top before the chocolate hardens.

                Once all the eggs are coated, refrigerate them for about 15-20 minutes, or until the chocolate is set.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 5 mins | 12-15 servings