This post may contain affiliate links. Please read our disclosure policy.
These Homemade Peanut Butter Eggs are a delicious copycat of the classic Reese’s treat with a thick creamy peanut butter filling coated in smooth milk chocolate. Made with just a handful of simple ingredients, they’re easy to share, dip, and customize for Easter or anytime a chocolate craving hits.
If you’re looking for more classic Easter treats, try my Cadbury Egg Cookies, Carrot Cake Muffins, or Coconut Macaroon Cookie Nests.
Peanut Butter Eggs – An Iconic Easter Treat, But Homemade!
If peanut butter eggs are a must-have in your Easter basket, then you’re going to love how easy they are to make at home. With just a handful of ingredients, create have a delicious peanut butter filling coated in chocolate.
These easy homemade peanut butter eggs are fun to make, even more fun to eat, and taste just like the classic candy.
- Just like Reese’s, but even better. Thick, creamy peanut butter filling with that perfect sweet and salty balance, all coated in smooth milk chocolate.
- Only 5 ingredients. No complicated steps or hard to find ingredients, just a handful of basics you probably already have on hand.
- Easy no bake recipe. No oven required! Just mix, shape, chill, and dip for a delicious holiday treat.
- Perfect for Easter (or anytime). Great for baskets, dessert trays, or making ahead for spring gatherings.
- Fun to customize. Use dark chocolate, drizzle the tops, or decorate with sprinkles to make them your own.
Ingredient Notes
You’ll just need a handful of ingredients for this recipe!
- Peanut butter: Use creamy peanut butter for the smoothest filling. Standard no-stir peanut butter (like Jif or Skippy) works best here, since natural peanut butter can be too oily and affect the texture. You can use crunchy peanut butter for a crunchy filling texture.
- Butter: Softened unsalted butter helps create that rich and creamy texture and makes the filling easy to mix.
- Powdered sugar: This is what sweetens the filling and adds structure.
- Vanilla extract: Use pure vanilla extract for the best flavor. It adds a touch of warmth and enhances the overall flavor or the filling.
- Milk chocolate candy coating: Candy melts are ideal for a smooth, glossy finish that sets easily. You can also use chocolate chips, but you may want to add a little coconut oil or shortening to help it melt smoothly.
How to Make Peanut Butter Eggs
- Make the filling: In a large mixing bowl, cream together the peanut butter, softened butter, and vanilla extract until smooth.
- Add the powdered sugar: Gradually add in the powdered sugar, stirring well after each addition until the mixture is well combined and forms a stiff dough.
- Shape the filling: Scoop out tablespoon-sized portions of the peanut butter dough and roll them into egg shapes with your hands. Place the eggs on a wax paper-lined baking sheet and refrigerate them for at least 30 minutes to firm up.
- Coat in chocolate: Dip each peanut butter egg into the melted chocolate using a fork, spoon, or candy dipping tool, tapping off any excess chocolate before placing the eggs back on the wax paper-lined baking sheet.
Let the chocolate coating harden completely before serving or packaging.
Variations to Try
There are a few ways to tweak this recipe that you may want to try. Here are some ideas that will work well:
- Dark or white chocolate: Use dark chocolate or white chocolate candy coating rather than milk chocolate to make a whole new version of chocolate Easter eggs. You can even use pastel-colored chocolates to make your homemade peanut butter eggs super festive.
- Add mini Reese’s Pieces: Stir them into the peanut butter filling to make really exciting, candy-packed eggs.
- Use almond butter instead of peanut butter: Use only 3/4 cup of almond butter to replace 1 cup of peanut butter. Almond butter is much looser and more runny so you will need to use less to make a filling that is moldable.
- Add a sprinkle of flaky sea salt or colorful sprinkles. Sprinkle some flaky sea salt over the chocolate before it sets. Or add some fun and festive sprinkles for additional color and crunch.
Expert Tips
You’ll find that this recipe is easy, but these tips will help you make sure it turns out absolutely perfect!
- Use shelf-stable peanut butter. The kind you don’t have to stir! This offers a more predictable flavor and texture, without the risk of the oil separating from the filling.
- Buy chocolate candy coating. Also called “candy melts,” this is a type of chocolate that features extra cocoa butter. It has a smoother texture than melted chocolate chips.
- Use egg molds for perfect shapes. You can find chocolate egg candy molds online and in some craft stores. Press the peanut butter filling into the mold, and let it chill in the fridge. Then, pop the peanut butter eggs out of the mold and proceed with the rest of the recipe.
Storage Instructions
Transfer the homemade Reese’s peanut butter eggs to cellophane bags for Easter baskets or Easter activities.
Store leftover eggs in an airtight container at room temperature for four to five days or in the fridge for up to two weeks.
Freeze homemade chocolate peanut butter eggs for up to three months. Enjoy frozen or set them out at room temperature to soften.
FAQs
Peanut butter eggs should be store in the refrigerator. You can store them in an airtight container for up to 2 weeks.
This usually means it needs more powdered sugar. Add a little at a time until the mixture forms a soft, moldable dough that holds it shape.
It’s not recommended for this recipe. Natural peanut butter can be too oil and make the filling too soft to shape properly.
The key is the chocolate candy coating. Use a fork to lift each egg out of the chocolate, gently tapping off excess coating, and place it on wax paper. You can also smooth any marks with a toothpick before the chocolate sets.
More Awesome Easter Recipes
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Homemade Peanut Butter Eggs
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Measuring cup
- Measuring spoon
- Tablespoon sized cookie scoop
- Fork
- Microwave safe bowl
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1 pound milk chocolate candy coating
Instructions
- In a large mixing bowl, cream together the peanut butter, softened butter, and vanilla extract until smooth.1 cup creamy peanut butter, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract
- Gradually add in the powdered sugar, stirring well after each addition until the mixture is well combined and forms a stiff dough.3 1/2 cups powdered sugar
- Scoop out tablespoon-sized portions of the peanut butter dough and roll them into egg shapes with your hands. Place the eggs on a wax paper-lined baking sheet and refrigerate them for at least 30 minutes to firm up.
- Melt the chocolate candy coating in a double boiler or in the microwave according to package instructions. (If you're using the microwave, be sure to stir the chocolate every 30 seconds or so to prevent it from burning.)1 pound milk chocolate candy coating
- Dip each peanut butter egg into the melted chocolate using a fork, spoon, or candy dipping tool, tapping off any excess chocolate before placing the eggs back on the wax paper-lined baking sheet.
- Let the chocolate coating harden completely before serving or packaging the eggs for gift-giving.
Video
Notes
- Use shelf-stable peanut butter: Creamy peanut butter like Jif or Skippy works best for a smooth firm filling.
- Chill before dipping: Don’t skip the chilling step, as this helps the eggs hold their shape and makes dipping much easier.
- Let the excess chocolate drip off: Gently tap the fork on the bowl before placing on wax paper to avoid thick pools of chocolate at the base.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Or freeze for up to 2 months.
