Peanut Butter Easter Egg Recipe (Homemade Reese's!)

This Chocolate Peanut Butter Easter Egg Recipe is my version of Reese's peanut butter cups, and it has that classic peanut butter and chocolate flavor we all love.

Easter egg peanut butter candies are made with 6 simple ingredients and comes together with just 15 minutes of hands on time! No fancy equipment or special skills required.

Imagine smooth, creamy peanut butter inside a yummy chocolate shell. And about texture – that peanut butter filling? It's superrr creamy and soft to bite into.

Making candy at home might seem tough, but it's not! You don't need to be a candy expert or have fancy tools. Even if you're new to cooking, you can handle this recipe. Get ready to enjoy some homemade goodness – these peanut butter eggs are a breeze to make!

Why This Recipe Works

If you've ever made peanut butter balls before, this Peanut Butter Easter Egg Recipe is very similar. Instead of adding a ton of extra sugar, we are keeping the flavor more natural and using peanut butter powder instead of powdered sugar. Same texture, a little healthier twist. You won't even miss it.

The other thing we are doing is omitting the parafin. Yes, I know it helps the chocolate to be less messy on the fingers, but I just hate the idea of eating wax so we are skipping it. Just keep your treats in the fridge or freezer until just before serving.

Besides, cold homemade peanut butter eggs are pretty satisfying! If no-bake desserts are your jam, you'll love my No Bake Cookies and Oreo Icebox Cake.

Use the helpful jump-to tool (below) to skip right to the parts you need! The printable recipe card is below, but here is the quick version.

Jump to:

• Why This Recipe Works
• Ingredients
• How to Make this Peanut Butter Easter Egg Recipe
• Note 1: How to Melt Chocolate Without a Microwave
• Best Way to Dip Peanut Butter Eggs
• Variations
• Storage
• Tips & Trouble Shooting this Peanut Butter Easter Egg Recipe
• Top tip
• FAQ
• Recipe
• NOTE 1: HOW TO MELT CHOCOLATE WITHOUT A MICROWAVE
• More Easy Easter Recipes
• More desserts
• Comments

Ingredients

Peanut butter mixture

• Peanut butter, crunchy or creamy
• Almond flour or substitute coconut flour
• Peanut butter powder
• Honey

Chocolate coating

• Chocolate: For the BEST looking and tasting candies, start with real chocolate bars. Use the 4-ounce “baking chocolate” bars you can find in the baking aisle of the grocery store. Melting wafers also work. You can use milk, semi-sweet, dark, or even white chocolate. Today I'm using good quality chocolate chips.
• Coconut oil: This gives homemade chocolate peanut butter eggs a glossier and smoother appearance.

See recipe card for quantities.

How to Make this Peanut Butter Easter Egg Recipe

Hint: Keep the peanut butter egg candies in the freezer or refrigerator until just before serving. I like to let them harden up in the freezer and then transfer the candy to a serving platter and then keep it in the freezer until needed.

Note 1: How to Melt Chocolate Without a Microwave

If you are making this Peanut Butter Easter Egg Recipe without a microwave, here's how to do it:

1. Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Make sure the bowl fits snugly and doesn't touch the water.
2. Add your chocolate chips to the bowl. Stir occasionally with a spatula as they melt.
3. Once the chocolate chips are almost completely melted, add the coconut oil to the bowl. This helps to thin out the chocolate and gives it a smoother consistency.
4. Continue stirring the chocolate and coconut oil mixture until everything is fully melted and smooth. Be patient and avoid overheating the chocolate.
5. Once the chocolate mixture is smooth and glossy, remove the bowl from the heat. Be careful as it may be hot.
6. Allow the melted chocolate to cool slightly before dipping your peanut butter eggs. 
7. Now your melted chocolate and coconut oil mixture is ready to use for coating your peanut butter eggs! Dip each egg into the chocolate, ensuring it's completely coated. Allow excess chocolate to drip off your homemade peanut butter cups before transferring to the prepared baking sheet. 

Best Way to Dip Peanut Butter Eggs

I'm a kitchen minimalist and hate having extra gadgets. Using a spoon and tooth picks did a fair job of dipping my peanut butter eggs in the chocolate coating, but there is an easier way.

A dipping tool is used for making peanut butter balls and other dipped candy. Place a peanut butter ball in the melted chocolate, and lift it back out again with a dipping tool. Quickly flip it upside down onto a lined baking sheet.

Variations

• Dark Chocolate Reese’s Peanut Butter Eggs: Swap out the milk chocolate coating for dark chocolate for a richer, more intense flavor. Dark chocolate pairs beautifully with the creamy peanut butter filling. This is my personal fav!!
• White Chocolate Peanut Butter Eggs with Sprinkles: For a fun and colorful variation, use white chocolate for the coating and add some sprinkles on top before the chocolate sets. This adds a pop of color and whimsy to the classic peanut butter eggs. Just know, white chocolate makes a super sweet candy.
• Almond Butter Chocolate Eggs: Instead of using peanut butter, try using almond butter for a slightly different flavor profile. Almond butter has a nuttier and slightly sweeter taste compared to peanut butter, which pairs wonderfully with chocolate.
• Crunchy Peanut Butter Eggs: If you prefer a bit of texture in your peanut butter eggs, opt for crunchy peanut butter instead of creamy. The added crunch of peanuts adds a delightful contrast to the smooth chocolate coating.

Storage

• For best results, store these Chocolate Peanut Butter Eggs in the freezer.
• Freezing helps the chocolate coating set firmly and maintains the perfect texture.
• Remove from the freezer just before serving for a refreshing and delicious treat.
• These last 3-4 months when stored in an airtight container in the freezer.

Tips & Trouble Shooting this Peanut Butter Easter Egg Recipe

1. Chocolate hardens too quickly: Work swiftly and keep the chocolate fluid by reheating it for 10 seconds in the microwave or using a double boiler. If you don't have a double boiler, place the chocolate in a glass bowl over simmering water, ensuring the water doesn't touch the bowl's bottom.
2. Chocolate is too thick: Add an additional teaspoon of coconut oil to thin out the chocolate for ideal dipping consistency.
3. Chocolate doesn't coat candies smoothly: If the chocolate is too thick, it won't coat smoothly. Aim for a very thin chocolate coating by adjusting the consistency as mentioned above.
4. Filling melts when dipping: If the filling melts while dipping, the chocolate is likely too hot. Allow it to cool slightly for a few minutes before dipping again.
5. Uncoated candies lose shape: If the candies soften and lose shape while dipping, refrigerate the baking sheet for 5–10 minutes before trying again. This helps firm up the eggs and maintains their shape during dipping.
6. Chocolate chips: Some brands of chocolate chips contain stabilizers that prevent them from melting smoothly. If you are having issues, try switching to a chocolate bar.

FAQ

Recipe

More Easy Easter Recipes

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