How to Make Homemade Reese’s Peanut Butter Eggs

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This Peanut Butter Eggs recipe is the perfect Reese’s copycat! These homemade Reese’s eggs feature a creamy peanut butter filling with a crunchy chocolate coating—the BEST! Make delicious Easter candy with simple ingredients and a silicone mold (or just your hands!). Plus, it’s easy to customize to any holiday by simply swapping the shape you use. 

peanut butter eggs sprinkled with flaky sea salt

What Makes This Recipe Great

If you’re anything like me, you love a good Reese’s egg for Easter (or heart for Valentine’s Day, tree for Christmas, pumpkin for Halloween, etc.). There’s something so fun and festive about these treats, and I just love them. 

What I love even more is making my own! They’re so easy to make, don’t include any artificial or unpronounceable ingredients, and yield the most delicious copycat chocolate peanut butter Easter eggs you could ever imagine. I stuff them in my kid’s Easter baskets, serve them on platters, and give them to friends and family as sweet Easter treats. This recipe is gluten-free and can be tailored to be dairy-free, making it even more friendly for everybody. 

I’ve gone ahead and anticipated any issues that could arise while making these and offered solutions that have worked for me. I hope this Peanut Butter Eggs recipe brings you as much joy as it has brought my family! They’re such a delicious Easter treat!

If you’re in a pinch and need simple Easter ideas, try this Easter Charcuterie Board and these Carrot Cake Cupcakes.

Ingredient Notes

recipe ingredients in small bowls and labeled
  • creamy peanut butter: Use Skippy, JIF, or your favorite brand. I recommend no-stir peanut butter if you use natural peanut butter. Otherwise, it’s too oily and won’t set properly. 
  • powdered sugar: Use powdered Swerve or monk fruit for lower sugar.
  • unsalted butter: Use room temperature butter, softened (use vegan for dairy-free).
  • vanilla extract
  • salt
  • milk chocolate chips or melting chocolate: Use dairy-free if desired. You can use white chocolate, milk chocolate, or dark chocolate, depending on your preferences. Use chocolate melts, chocolate chips, or melting wafers/bars.
  • coconut oil

Step-by-Step Instructions

numbered step by step photos showing how to make the peanut butter mixture
  1. In a stand mixer, mix the room-temperature butter.
  2. Once smooth, add the peanut butter and mix for another 20 seconds until combined.
  3. Add the vanilla extract, powdered sugar, and salt.
  4. Beat until the mixture is well combined. The mixture will turn into a crumbly dough.
  5. Shape the peanut butter mixture into the egg shape with your hands and place on a parchment-lined baking sheet, and freeze for 30 minutes. You can also place the mixture in egg molds and freeze.
numbered step by step photos showing how to dip the egg into chocolate.
  1. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
  2. Dip the frozen peanut butter eggs into melted chocolate and return to the baking sheet pan.
  3. Freeze again for 10-15 minutes until the chocolate sets.
  4. Carefully cut off any undesired set chocolate with a knife (to have more of an egg shape) and use excess chocolate to drizzle on top of the egg if desired. Freeze again for 5 minutes until the drizzled chocolate sets.
a peanut butter egg cut in half to show the filling

Mac’s Pro TipS

Expert Tips 

  • Electric Mixer: I used a stand mixer with the paddle attachment for the peanut butter mixture, but you can use a hand mixer if that’s what you have. 
  • Molds: While you can shape the eggs with your hands, you can also use a silicone mold for easy shaping. This is also a fun way to change up the holidays– use any holiday-themed mold and make festive peanut butter treats for each occasion. 
  • Chocolate: Feel free to use dairy-free chocolate if desired. You can use white chocolate, milk chocolate, or dark chocolate chips, depending on your preferences. Use chocolate melts, chocolate chips, or melting wafers/bars. 
  • Setting: If you don’t have enough room in your freezer, feel free to substitute freezer directions with those of your refrigerator; just double the time.
  • Nut Butter: As long as it’s “no-stir,” you can substitute any nut butter for the peanut butter in this recipe. Sunflower seed butter, almond butter, cashew butter, and more! Also, you could technically use crunchy peanut butter if desired, though creamy is more “copycat.”
  • Leftover Chocolate: Use any leftover chocolate for dipping fruit or cookies. Discard after, as it will not save and reheat well.  

Storage Tips

Store your homemade peanut butter eggs in an airtight container in the refrigerator with layers separated by parchment paper or wax paper. Enjoy within 4-5 days! 

You can also store them in a Ziploc bag in the freezer for up to 2 months. Thaw for a minute or two before enjoying. 

peanut butter eggs on paper grass

Peanut Butter Eggs Troubleshooting Guide

For best results, follow this handy guide for how to dip and troubleshoot your Reese’s peanut butter cups. It’s an easy recipe, but if you run into any issues, I hope this helps! 

Proper Way to Dip The Eggs

  1. Dip:
    • Using a fork, gently lower a frozen peanut butter egg into the melted chocolate, ensuring it’s fully submerged.
    • Gently lift the peanut butter egg out of the chocolate, allowing any excess chocolate drips to go into the bowl. 
  2. Tap off Excess Chocolate:
    • Tap the fork against the side of the bowl to remove any excess chocolate from the egg, which helps yield a thinner and more even coating.

1. Issue: The chocolate doesn’t coat evenly.

  • Solution: Make sure your peanut butter eggs are thoroughly chilled before dipping them in the melted chocolate. This helps the chocolate to set quickly, resulting in a smoother coating. Also, use a fork to hold the peanut butter eggs while dipping to ensure even coverage.

2. Issue: The chocolate is too thick or clumpy.

  • Solution: If your chocolate starts to thicken or become clumpy while dipping, try adding a small amount of vegetable oil or coconut oil to thin it out. Start with just a teaspoon at a time until you reach the desired consistency. Do not overheat the chocolate, as it can burn and become unusable. 

3. Issue: The chocolate isn’t sticking well.

  • Solution: Try patting the surface of the peanut butter egg with a paper towel to remove any excess oil. You can also try briefly dipping them in melted chocolate and then placing them back in the refrigerator or freezer to create a thin chocolate shell before dipping them again to create a thicker shell.  

4. Issue: The chocolate coating cracks or separates.

  • Solution: This can happen if there’s a significant temperature difference between the peanut butter filling and the melted chocolate. To minimize this temperature difference, allow the peanut butter eggs to come to room temperature for a few minutes before dipping them in chocolate. Make sure the chocolate coating is not too thick, as thicker coatings are more prone to cracking.

5. Issue: The chocolate coating won’t set properly.

  • Solution: After dipping the eggs in chocolate, place them on a parchment-lined baking sheet and place them in the fridge for at least 30 minutes to 1 hour to set. If they don’t set long enough, the chocolate coating could be come too soft and sticky. 

More Sweet Treats

peanut butter eggs sprinkled with flaky sea salt

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How to Make Homemade Reese’s Peanut Butter Eggs

This Peanut Butter Eggs recipe is the perfect Reese’s copycat! Make delicious Easter candy with simple ingredients and a silicone mold (or just your hands!). Plus, it’s easy to customize to any holiday by simply swapping the shape you use. 
Total Time: 1 hour 30 minutes

Ingredients  

  • 1 cup creamy peanut butter
  • 2 cups powdered sugar use powdered monk fruit for lower sugar
  • 6 tbsp unsalted butter room temp, softened (use vegan for dairy-free)
  • 1 tsp vanilla extract
  • pinch salt
  • 12 oz chocolate chips or melting chocolate use dairy-free if desired
  • 1 tbsp coconut oil

Instructions 

  • In a stand mixer, mix the room temp butter. Once smooth, add the peanut butter and mix for another 20 seconds until combined. Add the vanilla extract, powdered sugar, and salt. Beat until the mixture is well combined. The mixture will turn into a crumbly dough.
  • Shape the mixture into egg shapes with your hands, place on a parchment-lined baking sheet, and freeze for 30 minutes. You can also place the mixture in egg molds and freeze.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
  • Dip the frozen peanut butter eggs into melted chocolate and return to the baking sheet. Freeze again for 10-15 minutes until the chocolate sets.
  • Carefully cut off any undesired set chocolate with a knife (to have more of an egg shape) and use excess chocolate to drizzle on top of the egg if desired. Freeze again for 5 minutes until the drizzled chocolate sets

Notes

Expert Tips 

  • Electric Mixer: I used a stand mixer with the paddle attachment for the peanut butter mixture, but you can use a hand mixer if that’s what you have. 
  • Molds: While you can shape the eggs with your hands, you can also use a silicone mold for easy shaping. This is also a fun way to change up the holidays– use any holiday-themed mold and make festive peanut butter treats for each occasion. 
  • Chocolate: Feel free to use dairy-free chocolate if desired. You can use white chocolate, milk chocolate, or dark chocolate chips, depending on your preferences. Use chocolate melts, chocolate chips, or melting wafers/bars. 
  • Setting: If you don’t have enough room in your freezer, feel free to substitute freezer directions with those of your refrigerator; just double the time.
  • Nut Butter: As long as it’s “no-stir,” you can substitute any nut butter for the peanut butter in this recipe. Sunflower seed butter, almond butter, cashew butter, and more! Also, you could technically use crunchy peanut butter if desired, though creamy is more “copycat.”
  • Leftover Chocolate: Use any leftover chocolate for dipping fruit or cookies. Discard after, as it will not save and reheat well.  

Storage Tips

Store your homemade peanut butter eggs in an airtight container in the refrigerator with layers separated by parchment paper or wax paper. Enjoy within 4-5 days! 
You can also store them in a Ziploc bag in the freezer for up to 2 months. Thaw for a minute or two before enjoying. 

Nutrition

Serving: 1small egg | Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 87IU | Calcium: 16mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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