Make homemade chocolate peanut butter eggs that taste just like Reese’s! This easy peanut butter eggs recipe is no-bake, creamy, and perfect for Easter!
You might also like my scotcheroo peanut butter eggs, chocolate coconut cream eggs, or bunny brownie pops!
Chocolate peanut butter eggs are an Easter tradition. Whether purchased or homemade, they are always a part of our Easter baskets! These homemade peanut butter eggs are rich, creamy, and totally give Reese's a run for their money.
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.
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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
For peanut butter eggs, 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.
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.
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.
More Easter Recipes To Make
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Homemade Chocolate Peanut Butter Eggs
Ingredients
- 1 ½ cups creamy peanut butter
- ¼ 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 1 hour or until hard.
- 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 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 a cookie sheet lined with wax paper or parchment paper. Add sprinkles immediately before the chocolate hardens.
Emily says
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!
Beverly Roderick says
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!
Miz Helen says
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
Tianna says
this is super cute! what a fun thing to do for Easter!
Linda says
Your chocolate eggs turned out beautiful. What a great treat for Easter. Endless possibilities too. Thanks for sharing this yummy treat at DI&DI.
Brandy says
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!
Sandra Garth says
These would be so pretty on an Easter dessert buffet and they look simple to make. Great video and your pictures are beautiful!
Trudy says
I always wondered how to make the filling. Thank you so much for the tutorial! Pinned for future reference.
Sarah Carter says
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!
Sam Franklin says
These sound delicious and look so pretty! Pinned for later! 🙂
JESS44903 says
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!
Cathy Kennedy says
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!
Brandy says
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!
roseannmhampton says
Your eggs are so pretty! I just saw some similar to these at the grocery store for $12 each!
Julie says
They look so professional but yet you make it seem fairly easy. What a lovely gift idea. Pinning
Meghan says
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!