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
Thank you for posting this recipe. I was looking online at homemade versions of Reeses eggs and they all had a ton of powdered sugar and butter in them. One had butter and shortening- yuck! I’ve only been following your posts for a little while now, but I love your blog. Every recipe I have made so far has been delcious!
This is SO weird because I was thinking yesterday how I wished you would make a “coconut cream egg” recipe. I know the ones out there are SUPER sweet and it’s mostly creme without the coconut. Please consider making a recipe for COCONUT (with less cream) eggs 🙂 These look delicious, lady!
I wonder if you could just sub the pb for coconut butter… But then, that wouldn’t be creamy I guess. If you have an egg-shaped candy mold you could always fill with chocolate and then coconut milk and then chocolate. Maybe that would be too runny… maybe coconut milk blended with a little tofu or cornstarch… haha these are just random thoughts going through my head right now…
The tofu is what I was thinking! I would love if you would work with it. Like tofu, coconut milk, and unsweetened coconut maybe??? And I was saying I don’t like the creaminess, I like A LOT of shredded coconut over just cream. Maybe I’ll play around with it but if you get bored this weekend, keep me in mind 😉
Have you ever used the meat of a young coconut? blended with a little coconut water it’s very creamy, like thick pudding. Try using that with a ton of dried coconut to get the texture you want and however much of your favorite sweetener you like…
sounds kinda like a chocolate covered coconut macaroon
Use dark chocolate and you have a mounds candy bar.
Irish moss or Lucama are good for thickening and making candy centers with coconut milk or coconut sap (thick like molasses) Some need to watch the soy products.
Coconut milk and a little white chocolate layered with chocolate in a candy mold….It would be a harder texture
Wow. Wow. Wow. I think this will actually be worked on tonight!
Yesterday I took the cheesecake “test” and made a peanut butter chocolate version – which tells you where my brain is right now. You couldn’t have timed better.
I am in the mood for a project…and I will be doing this today!
This is the first recipe that made me go out and buy coconut oil…I can’t believe I waited so long to do that. That is great stuff.
Anyway, I had fun with this and mine are sitting away in my freezer while I attempt to stay busy and not eat them right away. Mine a crazy ugly! LOL I would say a fork or skewer is a better way to control the frosting process. We all know they are going to still taste amazing!
CHOCOLATE hands down! Occasionally I’ll have some starbursts, but I’ve never been a sugary candy girl. These look great!
I consider chocolate candy… haha. It’s definitely sweet enough! Also I wouldn’t mind making MYSELF a huge Easter basket of these eggs.
(as opposed to having the Easter bunny do it for me :p)
These look amazing! Reese’s eggs are definitely my favorite Easter candy, and they are better than any other Reese’s too! I think its the larger PB to Chocolate ratio! I do have a couple of questions for you. Would this work well with PB2? I was thinking maybe use the PB2 and add a little butter/light butter spread (I’m not a vegan or vegetarian) and some water? My other question is…Do you think it would work to make Splenda/Stevia powdered sugar using the same method with the granulated kinds of each and cornstarch?
Sorry, I don’t know…
Except I have heard that you can make the “sugar” with splenda.
I followed CCK SF Powdered Sugar recipe and used Stevia in the Raw. It worked beautifully and the eggs were P.E.R.F.E.C.T.
I’m allergic to sugar and flour. In my dealings with artificial sweeteners, I have found that you HAVE TO READ THE INGREDIENTS! UGH! Ex: Stevia in the Raw uses Stevia AND Maltodextrin (corn sugar)….Truvia uses Stevia AND sugar alcohol (which is better for GI). ALL of the different substitutes do this (I checked the pink, yellow, and green!!!)…So, if you are strict about which one you use, you need to look! UGH AGAIN! Anyways, I’m really glad someone asked about the powdered truvia….I have soo many things that I just use a little of, and not much room to store it! I just didn’t want to go out and buy something else, when I could just use the truvia instead! 🙂 Can’t WAIT to make these!!!! And that one, the “mounds one”….Have you come up with that recipe yet?!?! Would even add an almond to some of them!!! Because, sometimes you feel like ……and sometimes ya don’t!! 🙂
Ohhh chocolate. All the way, man – and if you pair it with salt and I’ll love you forever. Chocolate + pretzels are my dream.
CHOCOLATE!!! CHOCOLATE!!! CHOCOLATE!!! ahem, pardon me – Chocolate is my absolute favorite. I just don’t see the point in eating something sweet if there isn’t chocolate involved in some way, shape or form.
These look really good! Is there a good substitute oil for the coconut oil? I like the way that the chocolate looks on these and I think just dipping it in melted chocolate (while still good) wouldn’t be the same.
Thanks
I used to buy Baker’s 100% baking chocolate and melt it.. add liquid stevia and vanilla and use that as my chocolate. It’s somewhat gritty and reeaaalllyyy dark and earthy, but it works!
I’ve also tried using Smart Balance instead and that works alright, just make sure there’s no salt! I had a salt lick for a chocolate bar once! Eeeiick!
I’m just not sure if another oil would harden the way coconut oil does :-?.
Yea i was wondering if EVOO would work…but I googled substitutes for coconut oil, and I found that canola oil works or corn oil
I don’t think canola oil or corn oil would be a substitute in this specific recipe because they don’t harden like coconut oil does. You could substitute in recipes where the hardening isn’t important though.
Where do you find SF powdered sugar?? Have to try these! Now how about a healthy Cadbury Creme egg?? Mmmmm!
Click on the words “sugar free powdered sugar” in blue. It’s a link to tell you how to make it :).
I’d rather eat chocolate! It’s an indulgent. Glad I don’t crave chocolate or candy to much. My downfall is pastries, cookie and granola! Anything that’s a carb!!
These sound so delicious! I I think I would eat this whole recipe myself. What a great Easter treat!!
Holy. Moly.
THANK YOU!!!!!
These are my favorite! I’m going to have to make these for easter!
Oh-My-Heavens!! I was just telling my hubby the other day how much I love those Easter choco/PB eggs, and how I wish there was a Vegan version!!! I’m definitely going to try these out, and make a batch for my Easter company!
Oh, and I would rather eat chocolate than candy any day of the week! 😉
They look so good! Just in time for easter 😀 😀
And me, CHocolate all the way!! There is no way no how I’m wasted my time on candy 😛
Omigosh these look AMAZING! I know so many people who are in love with peanut butter eggs so they will be over the moon with these! Can’t wait to make them! And I was just like you- my basket always was full of chocolate and my brothers had starburst, jelly bellys etc!