Homemade Mini Reese’s Peanut Butter Eggs

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 It is still so strange for me being in the opposite season of what I’m used to. This is my first Easter in the southern hemisphere and I keep thinking that it should be getting warmer with spring on the way. But here it is getting colder and the leaves are starting to fall. Don’t get me wrong, fall is probably my favorite season but I liked it when it meant the holiday season coming. Instead, I am planning for Easter and winter at the same time, it’s just wrong. 


It has been one of the differences of living here in Chile that has been hard for me to adjust to. I think of myself as having this holiday maniac alter ego. Christmas is my favorite holiday. We have a family joke that no one can watch Christmas movies before Thanksgiving because I won’t allow it. This is not exactly true, I just like to save all my favorites so that I enjoy them as much as possible when I do watch them. Like saving dessert for last.


I have loved holidays since I was little. I love how the different seasons are related to each holiday. I love how the feeling in the air can bring back forgotten holiday memories and how the smells make you feel warm or excited. The season can inspire you to trim a tree, watch a scary movie, or have an Easter egg hunt. It makes a big difference.


In the interest of making the best of my situation I have decided to swallow my distaste of my current climate reality and ignore it. Just because it is fall doesn’t mean I can’t pretend that it is spring. Besides, it doesn’t have to be spring to make all of my families favorite Easter treats that we are missing this year.


Out of the few candies that Chile imports from The States, Reese’s is one that we have never seen. Whether they are unfamiliar with it or just generally don’t like it, clearly this culture is seriously lacking in the peanut butter department. Luckilly you can at least find it if you look.


The boys in my family love Reese’s Peanut Butter Eggs. They like to eat them cold. Actually they like to eat everything cold (is that just a guy thing?). I couldn’t imagine them not having some for Easter so, of course, I made some. They are super easy and don’t require cooking anything.

Homemade Mini Reese’s Peanut Butter Eggs

Prep Time: 2 hours

Total Time: 2 hours

Yield: 30 eggs

Homemade Mini Reese’s Peanut Butter Eggs


  • 1 cup peanut butter
  • 1/4 cup (1/2 stick) butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter or shortening
  • 2 small bars(200g) good quality milk chocolate


  1. Combine butter, peanut butter, vanilla, and powdered sugar and mix until a dough forms
  2. Shape one tablespoon sized pieces into eggs and place on parchment covered baking sheet or plate
  3. Refridgerate for 1 hour or freeze for at least 30 minutes.
  4. After cooling the eggs, melt chocolate and butter or shortening in a small saucepan or double boiler over low heat
  5. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. Repeat with all eggs. Allow Chocolate to cool before eating.


These may store best in the fridge if your kitchen is too warm.


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