Homemade Chocolate Peanut Butter Eggs (Reese’s Copycat Recipe)

Why I Like This Recipe

• Tried and true peanut butter filling. I use the same filling (minus Rice Krispies cereal) as I do for my white chocolate peanut butter truffles. It's SO good!
• Can be made without a candy mold. 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.

What Others Are Saying

Made a batch last year and came back to get the recipe again. The filling is to die for. ---Marie on Pinterest

I like making these all year long in different shapes for different holidays! ---Anne on FB.

Tips and Tricks

• Chocolate for dipping. I like using Ghirardelli melting wafers for these chocolate Easter eggs. You can find them at most grocery stores. You can also use chocolate chips melted down with a tablespoon or two of oil. Candy melts are another option.
• Add sprinkles quickly. Because the eggs are frozen, they will harden quickly once dipped, so if adding sprinkles, add them immediately. I add sprinkles after dipping each one.
• Rewarming chocolate. 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.

Ingredients

• Peanut butter: You can use either creamy or crunchy, depending on your preference.
• Butter: Butter is added to the filling for a smooth consistency. I always use salted butter, but you can use unsalted butter if you'd like.
• Vanilla extract: For flavoring.
• Milk: Milk gives the filling a smooth texture. Use any kind you'd like.
• Powdered sugar (confectioners' sugar): Gives the filling structure so that it can be formed into shapes.
• Chocolate: I like using Ghirardelli melting wafers for these chocolate Easter eggs. You can find them at most grocery stores. You can also use chocolate chips melted down with a tablespoon or two of oil. Candy melts are another option.
• Sprinkles: optional.

See the recipe card for full information on ingredients and quantities.

How To Make Copycat Reese's Peanut Butter Eggs

Step 1: Mix all ingredients (except the chocolate) together in an electric stand mixer until a soft dough forms.

Step 2: Scoop the peanut butter mixture with a cookie scoop. Roll into a ball, then form into an egg shape and press down slightly.

Step 3: Place peanut butter eggs on a baking sheet lined with parchment paper. Place in the freezer for 1 hour or until hard.

Step 4: Melt chocolate in a microwave-safe bowl (in the microwave) using 30-second intervals (stir after each interval) until smooth. This will take about a minute. DO NOT overheat, or the chocolate will not be usable.

Step 5: Dip peanut butter eggs in chocolate, tapping the fork against the side of the bowl to allow excess chocolate to drip off.

Step 6: Set on a cookie sheet lined with wax paper or parchment paper. Add sprinkles immediately before the chocolate hardens. 

Store in an airtight container in the refrigerator for up to two weeks. This recipe makes 20-22 chocolate peanut butter eggs.

Chocolate Peanut Butter Eggs FAQs

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