These homemade chocolate peanut butter eggs are easy to make, and they taste just like classic Reese’s peanut butter egg Easter candies!
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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
yummy!!!Needless to say they didn’t last 5 min once they were ready to eat!Thanks:-)
Chocolate peanut butter eggs – Keep them in the freezer. Bet you can’t eat just one!
So delicious! Thanks for the recipe! One question; mine turned out like a dark chocolate, in your pic it looks like more of a “milk chocolate” i followed your directions to a “T”, what could i do to make them not so dark chocolately tasting?!
Thanks!
For Sherone from Australia
We do have Reeses Peanut Butter Cups here & have had them for many years. You can purchase them in many places such as Coles, the Reject Shop, Larger Newsagents even seem to carry them.
Good luck in your search
Could you substitute honey in place of the agave?
I haven’t tried it, so I really don’t know for sure… I would think so, as long as you’re not serving them to strict vegans.
OMG! These things are CRAZY good!!! Thank you so much for your awesome recipes!! 🙂
so happy i found your this recipe! Thank god someone pinned it on pinterest! I replaced the peanut butter with almond butter mixed with shredded unsweetened coconut to be aloud to eat it on the CANDIDA DIET.
Thanks for sharing!
Just made these yesterday and they’re almost gone!! My mom is addicted to them and I’ve let various people try them who don’t eat healthy and they were a hit! One of my grandparent’s friends even pretended his was gone so he could get another one haha
Just exactly how does that arrive in the picture, `sugar-free powdered sugar’ ? When you find a substitute for the nutra-sweet and splenda aka Aspertame – which is nothing more than fecal matter of genetically modified e-coli bacteria – which most do NOT know- (Preferably, I would use a combination of Sun Crystals and Stevia – from actual plants and NOT chemically manufactured) – let me know, Oh and one more secret that is usually overlooked, what makes Reese’s Peaunt Butter in those eggs taste the way they do, is nothing more than old-fashioned molasses- which is usually overlooked. It’s right on the ingredients label.
The recipe is linked in the words “sugar free powdered sugar.”
Just a little feedback:), these aren’t sugar-free:(, pb and maple syrup both contain sugar… You do have to include that in your nutritional info. I know that maple syrup is a natural sugar…but most pb has the old fashion white stuff:). Also using processed “sugar like ” items is far worse than consuming raw sugar.
You can purchase peanut butter (and other nut butters) NOT made with “the old fashion white stuff,” which I’m going to take a wild guess here and say that Katie would most likely purchase. And maple syrup is a suggested substitute, not one of the recipe ingredients. When analyzing nutritional information, only the recipe ingredients are factored in, not the optional ones or suitable substitutions. The nutritional info given was for her exact recipe, as is, not with all possible combinations. That would be next to impossible to figure out.
Katie,you can get something very similar using powdered milk instead of powdered sugar. Add a little honey for sweetness. It’s the old “lunch lady” peanutbutter fudge recipe. Sift the dry milk for a smoother texture.
I am Anxious to try these with the healthy powered peanut butter. It only has 50 calories in 2 tbsp. That would really knock the calories down. Thanks for the recipe.
made these today. I think you’re killing me here! Haha. Let’s see if I can stop at just one! So I used xyla AND erythritol to make the powdered sugar and mixed them together, and used that WITH a little regular powdered sugar. And OMG.
Found this on pinterest and it looks great. My oldest son has food allergies to peanuts and tree nuts so I haven’t had a Reese’s Egg in years. Oh my, how I crave them when I see them in the stores. We will try these for sure!! Thanks for sharing.
I pinned this but I was skeptic…sugar free? Surely she used some of that aspartame or Splenda garbage that causes cancer and serious migraines that everyone’s hooked on?
What’s this…she used STEVIA? Or something else?
There may be something to this after all!
Must….try….yummy!
Thank you for NOT being a person who uses that artificial crap. I’d rather eat a pound of sugar (always a bad idea) than that garbage. 🙂
Thanks so much for this recipe! I am going to make this the next time I go to the grocery store. Always looking for better treats :).