These chocolate peanut butter eggs are the real deal. So delicious, easy to make, and perfect for Easter! Here’s how to make your own Reese’s peanut butter eggs.
If you like homemade candy and treats recipes you might also like our microwave caramels or our peanut butter white chocolate truffles.
Watch our step by step video!
Chocolate peanut butter eggs are an Easter tradition. Whether purchased or homemade, they are always a part of of our Easter baskets! You can use a mold to form each ball of peanut butter filling into an egg shape or form them yourself. We’ve made them both ways, and I actually prefer just forming them by hand.
When I first shared these in 2015 I used a mold and specialty chocolates from a store that is no longer around. I’ve since updated the recipe to use ingredients that are easily accessible and they taste JUST like the ones we made years ago. Rich, creamy, and totally give Reese’s a run for their money. I recently had a reader share that she adds a spoonful of marshmallow fluff to her peanut butter filling. I haven’t tried that before, but I’m sure it’s amazing. If you’ve done this leave a comment telling us what it does to the filling. Is it creamier? I’m curious!
This is the same filling (minus Rice Krispies cereal) that I use for the filling in my white chocolate peanut butter truffles. It’s SO good!
Homemade Chocolate Peanut Butter Eggs
Ingredients
- peanut butter
- butter
- vanilla
- milk
- powdered sugar
- melting chocolate
- sprinkles
The peanut butter filling is a dream to whip up and form into egg shapes. Once you’ve formed 20-22 egg shapes, freeze for 45 minutes or until they are frozen and hard. This will make them easier to handle when dipping into the chocolate.
Best Chocolate For Dipping
I like using Ghirardelli melting wafers for these. You can find them at most grocery stores. You can also use chocolate chips melted down with a tablespoon or two of oil. Here’s a recipe for that. Because the eggs are frozen, they will harden quickly once dipped so you’ll need to add sprinkles to the immediately. I add sprinkles after dipping each one.
If you find that your chocolate is beginning to cool towards the end (because you’ve been dipping cold peanut butter eggs into it), add some warm chocolate or gently warm the bowl until the chocolate reaches the correct working temperature.
This recipe makes 20-22 chocolate peanut butter eggs.
Store in an airtight container in the refrigerator. These eggs will last for a couple of weeks!
Chocolate Peanut Butter Eggs Recipe
Peanut Butter Chocolate Eggs
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter softened
- 3 cups sifted powdered sugar
- 1 Tbsp. vanilla
- 3 Tbsp. milk
- 14-16 oz. melting chocolate wafers (Ghirardhelli)
- sprinkles optional
Instructions
- Mix all ingredients together (except for chocolate) using an electric stand mixer until it forms a soft dough.
- Scoop peanut butter mixture with a cookie scoop. Roll into a ball then form into an egg shape and press down to flatten, slightly.
- Place peanut butter eggs on a baking sheet lined with parchment paper. Place in the freezer for 45 minutes or until hard.
- Melt chocolate in a microwave-safe bowl (in the microwave) using 30 second intervals (stirring after each interval) until smooth. This will take about a minute. DO NOT overheat or chocolate will not be usable.
- Dip peanut butter eggs in chocolate, tapping fork against side of bowl to allow excess chocolate to drip off.
- Set on baking sheet lined with wax paper. Add sprinkles immediately before chocolate hardens.
Notes
Nutrition
I love this idea! I saw it on the Bouquet of Talent Linkup and had to check it out. I had no idea how simple chocolate eggs were. We’re planning on making one big honey caramel one to share. Thanks for sharing!
They look so professional but yet you make it seem fairly easy. What a lovely gift idea. Pinning
Your eggs are so pretty! I just saw some similar to these at the grocery store for $12 each!
Brandy,
I’m visiting from “Create with Joy”. Oh yeah, you use Chocoley chocolate, too! Isn’t that the greatest chocolate? I have not used their fillings before, so it’s nice to see someone in Blogosphere who has. What do you think of the raspberry and caramel fillings? I normally make coconut cream filled Easter eggs but we discovered last year DH is allergic to coconut, so I was trying to figure out an alternative filling and you’ve provided three good choices. The thing is I usually make white chocolate covered PB balls for Christmas, so I sorta ruled PB out and while I did make caramel to use in my Smoky Bear Paws (caramel, pecans, and Chocoley milk chocolate) and raspberry caramel for my Polar Bear Paws (white chocolate, cashews, & raspberry caramel), I did not make raspberry or caramel cream candies. This might be a good Easter treat for my family. Thanks for sharing!
I invite you to visit Curious as a Cathy for a little mewsic and learn about my AprilA2Z challenge theme reveal!
Hi Cathy! We LOVE Chocoley! 🙂 My girls liked the raspberry filling because it was pink. It was good, but nothing compares to their caramel. It’s my favorite!
These sound delicious and look so pretty! Pinned for later! 🙂
These look delicious! I used to buy peanut butter/marshmallow filled eggs at a certain candy store, but they have stopped selling them and I have looked EVERYWHERE trying to find them. I also tried to find a recipe-no luck. I also tried to make them, still no luck! Do you have any idea how to make them? They are a layer of peanut butter filling under a layer of marshmallow filling, all dipped in chocolate. They are awesome! If you can figure out how to make them I would be in heaven!
I bet these are amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
I always wondered how to make the filling. Thank you so much for the tutorial! Pinned for future reference.
These would be so pretty on an Easter dessert buffet and they look simple to make. Great video and your pictures are beautiful!
Batter seemed really dry & crumbly after mixing. Did you add butter or oil in this recipe?
Thanks!
I didn’t, but it could be the difference in brands of peanut butter. I’d add a couple of tablespoons of butter to bring it together a bit! Hope that helps!
Your chocolate eggs turned out beautiful. What a great treat for Easter. Endless possibilities too. Thanks for sharing this yummy treat at DI&DI.
this is super cute! what a fun thing to do for Easter!
These will be a very special Easter Treat! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Your DIY Chocolate Eggs look fabulous! This was the Most Clicked from our last Snickerdoodle Party and all of the co-hosts will be featuring it at today’s party. Hope to see you there!
These sound amazing! I think the caramel or peanut butter would be my favorite 🙂 Thanks for linking up with Merry Monday this week – I’m including your chocolate eggs in my features for this week’s party, which goes live Sunday evening. Hope you’ll stop by and link up with us again!
I love it! These looks so yummy 🙂 Thanks for sharing with us at Funtastic Friday!
Thank you for sharing this. I added it as part of an Easter egg round up. Thanks for the inspiration on the create, link inspire party!
Thank you for sharing at Friday Favorites!! I love your egg ideas! They are all Super cute! My family still loves to head down to German Village every now and then…I love the old world feeling of it! We go to eat at Schmidt’s Sausage Haus for the best brats in the world!! BTW – your post will be featured at our next party..so I hope that you will stop by to see it and to share with us again! Hugs- Christine at Light and Savvy
Hi Brandy! This recipe was my favorite from last week’s Delicious Dishes Recipe Party. I’m pinning it to our group board and I’ll pinning a few extra from your site as well. Hope to see you again this week for another fun party!
Beautiful! Have you ever had the filling show through the chocolate on the bottom where you sit it back on the cookie sheet? Is there any way to avoid that? Thanks!
Hi Maria, I have had that happen on a few of them. I’m not sure how to avoid that except to maybe dip them a second time after they’ve hardened after the first dipping. It didn’t bother me enough to do that, but I bet a second coating would help!
Thanks for the speedy reply!