Homemade Reese’s Peanut Butter Cup Eggs are full of all the creamy peanut butter and rich chocolate flavor you love. Not only do they taste better than store-bought varieties, but they’re economical, too!
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Pin RecipeHomemade Peanut Butter Egg Recipe
A few years ago, I discovered how easy it is to make your own chocolates. It seems like candy-making would be difficult but it is truthfully fun! All you need is a good recipe for the candy filling and some high-quality chocolate melts, and you are ready to go!
I have made chocolate mint truffles, chocolate chip cookie chocolates, and even Oreo truffles with cream cheese. So, tackling peanut butter Easter eggs seemed like a great idea!
My recipe for homemade peanut butter eggs only uses five simple ingredients. You start by making a sweet peanut butter filling and then molding it by hand into egg shapes. Then, we coat the peanut butter eggs in chocolate. They harden into perfect, homemade Easter chocolates.
Put these in your kid’s Easter baskets, or serve them as a gourmet dessert. I like to eat at least one (typically two) right away just to make sure they are good….they always are!
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Ingredients for Homemade Peanut Butter Eggs
To print: see recipe card below
- 1 cup creamy peanut butter – To replicate the real peanut butter flavor in store-bought Reese’s eggs, I like to use Jif or Skippy natural, creamy peanut butter. They have a nice, smooth texture and few additives. Any brand of creamy peanut butter will work well. Just be sure to stir it well in the jar.
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1 pound milk chocolate candy coating – Also called “candy melts,” this is a type of chocolate that features extra cocoa butter. It has a smooth texture, is easy to dip, and hardens nicely around the candy.
Variations
There are a few ways to tweak this recipe that you may want to try. Here are some ideas that will work well:
- 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.
- Swap the candy melts for chocolate chips. Add a few drops of coconut oil to make it easier to melt and dip.
- Use crunchy peanut butter to give the filling of the Easter eggs a little texture.
- Stir mini Reese’s Pieces into the peanut butter filling to make really exciting, candy-packed eggs.
- Use almond butter in place 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.
How to Make Homemade Peanut Butter Easter Eggs
- Cream the wet ingredients: Add the peanut butter, softened butter, and vanilla extract to a large mixing bowl. Use a stand mixer or hand mixer to cream the ingredients until light and fluffy.
- Add the sugar: Working slowly, add the powdered sugar, stirring after each addition until the mixture forms a stiff dough.
- Portion the dough: Divide the peanut butter mixture into tablespoon-sized portions, and roll them into egg shapes. Arrange the eggs on a wax paper or parchment paper-lined baking sheet, and refrigerate them for at least 30 minutes to firm up.
- Melt the chocolate: Heat the candy coating in a double boiler. Or, melt it in the microwave according to the package instructions. If using the microwave, be sure to stir the chocolate every 30 seconds or so to prevent it from burning!
- Coat the peanut butter eggs: Dip each peanut butter ball into the melted chocolate, and tap off any excess chocolate. Arrange the chocolate eggs on the prepared baking sheet.
- Cool: Allow the peanut butter eggs to rest at room temperature to set. Or, transfer them to the fridge to speed up the process.
How to Store Homemade Peanut Butter Easter Eggs
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.
Quick Tip
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.
Pop the peanut butter eggs out of the mold. Then, dip them in the melted chocolate. This is a great way to make uniform, perfectly shaped chocolate peanut butter eggs!
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.
Nutrition
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