These homemade chocolate peanut butter eggs are easy to make, and they taste just like classic Reese’s peanut butter egg Easter candies!
)
Copycat Reese’s chocolate peanut butter eggs
Dear Easter Bunny,
I want just one thing for Easter: a basket filled sky high with these chocolatey, peanut buttery homemade chocolate peanut butter eggs.
Do you think you can do this for me?
I will be your best friend.
In return, I will make you a giant batch of Healthy Carrot Cake Cupcakes.
I will do your laundry for a month. You can keep the other candy.
Peeps shmeeps.
Homemade vs. store bought
The first great reason to make your own chocolate peanut butter eggs at home is to save money.
Just one package of Reese’s king size peanut butter eggs costs close to three dollars at the grocery store. In contrast, you can whip up an entire batch of DIY chocolate eggs for the same price.
And unlike the famous yellow packaged version, these homemade Reese’s peanut butter eggs include dairy free, nut free, vegan, gluten free, added sugar free, low carb, and oil free options, with no artificial flavors.
The best part is that the homemade chocolate eggs taste almost exactly like the ones you know and love from childhood!
It is so simple to make your own at home that you may never want to buy a package of chocolate peanut butter eggs again.
Craving peanut butter? Make Peanut Butter Cheesecake
Ingredients in chocolate peanut butter eggs
You need just four to five ingredients for these chocolate peanut butter Easter eggs.
Peanut butter – Choose your favorite smooth or crunchy peanut butter. Both natural and traditional jars work equally well.
For the best flavor, I recommend either going with a salted nut butter or stirring in about an eighth of a teaspoon of table salt.
Feel free to use a different nut or seed butter instead of peanut. Try almond butter, cashew butter, pistachio butter, Homemade Nutella, or allergy free sunflower butter.
Protein powder – Thicken and bind the candy eggs with your favorite flavored or unsweetened protein powder, oat flour, or almond flour.
Due to the difference in thickness among these three ingredients, you may need to either add more flour or more peanut butter to achieve the correct texture.
You may play around with other flours like spelt or coconut flour. However, I only stand behind the above options I have personally tried in my own kitchen.
Maple syrup – Pure maple syrup and honey or agave add sweetness to the Easter candies. I also include a keto version in the recipe box below, for those who prefer to use a powdered sweetener with no sugar added.
Chocolate – You have two options for the chocolate coating. The first option is to simply use melted dark or semi sweet chocolate chips. The second is to make a healthier chocolate sauce with cocoa powder, coconut oil, and maple syrup or stevia.
Chocolate peanut butter egg recipe video
Above – watch the step by step video.
How to make peanut butter eggs
If your peanut butter is not already soft and easy to stir, gently warm half a cup in the microwave or on the stove top to soften.
In a medium mixing bowl, stir together the softened peanut butter, protein powder or flour, and optional salt.
Mix in the pure maple syrup to form a crumbly dough.
Some nut butters and protein powders are drier than others, so you may need to add more peanut butter if the dough is too dry or more flour if it looks too wet.
Once the mixture achieves a peanut butter cookie dough texture, use your hands to shape oval eggs, rabbits, or other shapes of your choice.
Place the no bake chocolate eggs on a large plate lined with parchment paper or wax paper. Then refrigerate or freeze the plate while you prepare your chocolate sauce.
Chocolate covered peanut butter eggs
To make a chocolate coating using chocolate chips, carefully melt the chips in a microwave safe bowl or with the double boiler method. For a smoother sauce, stir in an optional teaspoon of coconut or vegetable oil after melting.
An alternative chocolate sauce: mix two tablespoons each of unsweetened cocoa powder, coconut oil, and pure maple syrup or honey (or two tablespoons water and stevia to taste) until completely smooth.
Take the peanut butter eggs from the refrigerator and cover them in melted chocolate with a spoon. Or dip each egg into the coating with a fork or a skewer.
Return the plate to the refrigerator or freezer for at least ten minutes. This step will set the chocolate shell.
I recommend refrigerating or freezing leftovers and enjoying them cold. However, you can leave the chocolate eggs out on the counter for a few hours in a cool place if serving at a party or for Easter dessert.
The best Easter candy
Chocolate peanut butter eggs have always been my favorite Easter treat. And it seems I am far from alone.
According to national sales numbers and polling data, Reese’s Milk Chocolate Peanut Butter Eggs are the most popular and highest selling Easter candy.
Year after year, chocolate peanut butter eggs beat out chocolate bunnies, marshmallow Peeps, Cadbury eggs, M&Ms, jelly beans, and Hershey’s Kisses.
Whether store bought or homemade, chocolate eggs are consistently number one in popularity for a good reason.
No one can resist these thick peanut butter candies with their smooth chocolate shell.
Serve a batch at your next Spring or Easter brunch, or keep them all for yourself!
*Pro Tip: This chocolate peanut butter egg recipe is great for other holidays too.
Use mini heart shaped cookie cutters to create chocolate peanut butter hearts for Valentine’s Day, chocolate pumpkins for Halloween, or festive Christmas trees and snowmen in December.
Chocolate Peanut Butter Eggs
Ingredients
- 1/2 cup peanut butter or allergy friendly substitute
- 1/4 cup protein powder or oat flour or almond flour
- 1/8 tsp salt (optional)
- 1 tbsp pure maple syrup (Here's a Keto version)
- 1/2 cup chocolate chips (or the healthy chocolate sauce recipe above)
Instructions
- If peanut butter is not already soft, gently warm it until easy to stir. Combine nut butter, flour, optional salt, and pure maple syrup to form a dough. Depending on the specific ingredients you choose, you may need to add more peanut butter if the mixture is too dry or more flour if too wet. Use your hands to form eggs or shapes of choice. Refrigerate while you carefully melt the chocolate chips or prepare the chocolate sauce. Dip eggs into chocolate, place on a parchment lined plate, and chill to set the coating. These chocolate peanut butter eggs can be left out on the counter in a cool place for a few hours. It is best to store leftovers in the refrigerator or freezer.View Nutrition Facts
Video
Notes
More Popular Easter Recipes
oooh myyy gooodnnesss I can’t believe you made these! this is the most exciting recipe you’ve ever posted!! I’m speechless! My family eats these things for Easter like crazy, and also the Christmas trees. Definitely making these this year! My little brother will be the happiest person! We actually used to give him like 50 of these things for a present so this will make that less expensive haha..Thank you Katie!! For yet another master piece!
Haha yes, much less expensive! I really wanted to write that in, and do a comparison to how much money would be saved. But it was too difficult to figure out, considering you don’t use an entire jar of pb or coconut or cocoa for the recipe.
What can you substitue for coconut oil? I didn’t see if listed. Also what is stevia?
Stevia ist a natural sweetener. just type it into google..
They have it at most grocery stores now.
Lots of people are allergic to stevia. It took the FDA many years to get it cleared, thanks to lobbyists. My sister who is a agronomist will not allow it in her house. I am allergic to it and found out the hard way 🙁 Just a warning…
BS
Er… did anyone else have an “That awkward moment when…” moment? I did. Then i had a giggle. 🙂 OK, a real debate does not allow “BS” so here is something that I found that seems really fair. “Just the facts, ma’am”. The comments mention that you need to buy a good brand, so that might be useful, but as far as I can tell, Stevia is a plant and if you get a high quality, organic brand (Sweet leaf or sweetleaf, not sure which is correct, y’all can Google :)), it looks like a good deal for people who are wanting sugar free. White sugar is not always vegan as we know, so this looks like a better vegan choice also, IMHO. Allergies do stink though, I am stuck in a house filled with mold and since it only affects me, no one will do anything about it. So i sympathize big time with how allergies can affect your whole system.
Don’t know if I’m allergic to stevia, but it tastes awful to me. I can’t taste the sweet at all until I use gobs of it, and then I taste bitter with the sweet. I thought I was alone in this, but found out that stevia does taste different to some people, and it’s not a brand thing… it’s a taste bud (aka genetic) thing. It’s probably the same taste bud that makes me gag on cruciferous veggies :(( And yes, that has been scientifically proven – some of us only taste the bitter nasty taste when we try to eat broccoli, cauliflower, and apparently stevia, too.
But of course, that totally justifies my sister-in-law who has always been unable to bear anything the least bit spicy – chokes, claims it burns. I used to think it was in her head, but tests now show that some people “taste” the spice about 10,000x more than others!
All that to say, let’s be polite to one another when we talk about what tastes bad to us, or what causes a bad reaction in our bodies. We are all different, and that’s a GOOD thing!!
I think stevia tastes yucky when it’s used “straight up”, mostly because it’s a totally one-dimensional taste. That’s why I always balance it with a little agave, honey or maple syrup, some vanilla, and salt.
There are different strengths of Stevia. Some are mixed with other ingredients, some are liquid and some are pure stevioside – quite potent! Ionly use 2 teaspoons for 24 muffins! If you use too much of this or any stevia for that matter, it isn’t sweet and has a bitter taste. Start out with very small amounts and increase little by little until you get the correct sweetness just have to learn how to use it properly depending on the type used. Hope this helps. 🙂
Thanks Moyne and Marge for your thoughts. Unfortunately, I have tried different brands and mixes (but refuse to try any with sucralose or cane sugar because I don’t eat those). And yes, I’ve tried adding tiny bit by tiny bit. As I stated in my first comment, I cannot taste any sweetness at all until there is so much that I also taste bitterness. I’m not the only person that has this problem. So back to my original point: we are all different, and while it’s nice to offer helpful advice, we should try to avoid scolding others who cannot tolerate the same food we can – or those who simply don’t like the same things we do. It’s OK! We are allowed to be different!
Hi Ali,
Wow… who’s scolding who?? Take a chill pill and stop being so defensive. I was talking about my experience in case there are any people new to Stevia because I made the mistake myself. I’m not discounting allergies at all or differences in people. Just a general statement that might be helpful for some people. Hope you have a beautiful day.
Perhaps you didn’t mean it this way, but telling me “you just have to learn to use it right” after my original post states clearly that I already tried what you are suggesting…. sounds like scolding to me because you are essentially saying you don’t believe that I really tried that already. Again, perhaps I read it wrong, or perhaps you didn’t realize you were suggesting exactly what I said I had already tried.
Ali I have to agree with you about the taste of stevia. I too have to use more to taste the sweet in stevia and then I get too much bitter to even be able to tolerate it. I’m a medically retired dental hygienist and our taste buds and our nose is where we get favors. Taste buds have different sensors like sweet, bitter, sour, salty. Also when we are younger we have about 10,000 taste buds and as get get older they may decrease by5,000 therefore causing us to use more of an enhancer to flavor our foods. Also whenever we are sick with a cold or sinus that can make our foods taste different to. That’s where our smell comes in along with our taste buds working together to create different favors for us and that’s why everybody’s are different from each other!
People can be allergic to almost anything. Stevia is a plant. Never heard of a plant allergy?
The Allergy Doctor told us that he has had more people recently coming in with Stevia Allergies do to more people trying to use it. This is causing more Allergy Specialists to start to report their findings on Stevia Allergies.
We have several Family members that were sent by a Diabetic Doctor to an Allergy Doctor since everyone of us are allergic to Stevia and all other sugar substitutes. Our Family Members just had to stop adding sugar to some food items. We had to reduced our sugar usage in the items that needed a little sugar. We just have to allow in our diet when the sugar is added.
Lots of people are allergic to peanut butter, too. Get over it.
I’d be your easter bunny! The reeses pb cups and the Carrot Cake milkshakes are reason enough for the easter bunny to stop by your house first- and just stay there! 🙂
Oh my gosh, SOOO excited for this recipe! Reese’s eggs are seriously my favorite candy of all-time – far superior to regular Reese’s, although I wouldn’t turn those down 🙂 Thank you!!! Can’t wait to try this out!
this post made my day. my week. my YEAR! you are my hero Katie! peanut butter and chocolate ANYTHING is my drug.
I wish you were my easter bunny!! I love chocolate!
Holy moly these look delicious! I always struggle every year around Easter over whether to give into all of the delicious artificial candy that I love so much…Reese’s eggs, Reese’s pieces in the carrot package, Starburst jellybeans, etc. I must try this out to get my fix! Plus, I Always keep my Reese’s cups in the freezer anyway- they are so good cold and last longer!
I am definitely a chocolate girl! I don’t even like any of the non-chocolate candy. These eggs look amazing- I’ll be trying them soon!
oh my gosh, those look so good! Although honestly, those eggs are just too much for me! I need a higher ratio of chocolate to my PB. And I’m a candy girl at heart!
Oh my, I SO cannot wait to make these!!! Having not ONLY gone vegan, but also avoiding processed food makes life so difficult! So, now I can have Reese cups again!!!!!!! 🙂 A giddy girl I am and so can’t wait to make SO MANY of the things you’ve posted. I hope to finally dive in and get busy the next few months!!!
I love chocolate, but I also love sour patch kids, but then they start to hurt my mouth. Reese eggs are probably my fave! reese anyyything!
You’re such a genius. If you can recreate the malted milk ball eggs, you’d be my hero. 🙂
My mom was just saying how much she’d like a vegan version of those malted milk balls! I need to track some down for her…
That would be amazing! I LOVE malted milk balls!
Mmmm! Awesome recipe! You have found my weakness. Chocolate and peanut butter! Thanks for all the awesome recipes!
Chocolate any day of the week and twice on Sunday (kind of a strange phrase, but I do like it so).
These look quite good Katie..so thanks for filling the request of healthy pb eggs.
I love this idea! thanks so much for sharing. Nice blog 🙂
Oh those eggs look so chomp-able. Those would be gone so fast around here 🙂
I. Love. You.
My jaw dropped when I saw “Reese’s Peanut Butter Eggs.”
AND that they are sugar free.
You rock.
I never in a million years thought that i could have anything under the sun Reese’s since going sugar-free. Boy, does it feel good to be wrong! Thank you CCK.