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. 

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

• 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

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.

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.

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. 

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