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
Oh my gawd Katie, you are my total chocolate heroine!!!!! I like am salivating at just the thought of putting that mouthwatering mush of deliciousness on my tasty tastebuds humming!!!!!!! Tweeeeee, here comes the peeeaannut buuuuttter!!!!
Does the chocolate come out tasting like milk chocolate?
Is the powdered sugar necessary for the consistency or outcome?, or can I sub for coconut sugar or agave etc. ?
You can always experiment!
Hi Katie,
I love your blog and your amazing recipes! Thank you for taking the time to “healthenize” such a wide variety of foods and share them. I’ve pinned more recipes from your site than any other source. They’re fantastic!
I’m a huge Reese’s fan and have been making a sugar-and-butter-loaded version of them for some thirty plus years. These are always a big hit, although they are far from healthy. I seriously can’t wait to try your healthier version! I thought I’d share with you a little shortcut that I’ve always used (perhaps some of your readers are like me – always crunched for time and looking for as many shortcuts as possible when cooking). I make my PB cups into bars – same amazing taste without the mess or trouble of molding them. I simply press the PB mixture into the bottom of a pan and spread the chocolate over the top. Cool until the chocolate is hardened then cut into bars.
So thrilled to have found your site, I’ve been making up my own recipes for diabetics, what a relief to have found someone who has already put in so much time perfecting many delicious treats and your own sugar-free powdered sugar. I look forward to trying this out! Thank you!
Love it.
How long can those stay in fridge?
Thanks
3-4 days, or freeze up to a month.
I make my peanut butter cups with 3 ingredients. Thought I would share it with you since some of your recipes use maple syrup.
Organic smooth peanut butter (oil drained off the top so they are lower in fat).
Organic maple syrup.
Melted vegan semi-sweet chocolate chips from the health food store.
I only make 2 to 4 at a time when the craving hits so there are no extras to tempt me. I place a couple of tablespoons of peanut butter into a tiny bowl adding maple syrup to taste maybe less than 1/2 tablespoon to start with and mix very well. It will take some arm strength to mix the peanut butter and the maple syrup just using a regular spoon blend them together. But in the end they will come completely together into a smooth cream. Taste and add maple syrup until desired sweetness then roll into small balls or pat into patties and place on parchment paper place in the fridge while you melt the chocolate chips in the microwave or cook top. Then just dip them into the chocolate and place back on parchment paper and return to the fridge until firm, this happens quickly. Then you can eat them cool or let the come to room temperature the chocolate will stay firm.
3 ingredients that’s it. My husband loves these too. You may not like the taste of maple syrup with peanut butter but I like it so much better than honey, regular sugar or other sweeteners. Love your site keep on cooking.
Hey, someone else has probs already said this, but for the alternate of dipping in chocolate, I have a tip to make life a billion times easier- candy coating! Wilton sells it in Michaels and there are “b” brands in most grocery stores and nicer ones online (or so I hear. I don’t usually buy online sooo…). But the thing with candy coating is that you dip whatever in, you let it sit, and it hardens completely just sitting there and thus requires no freezing! I don’t have freezer space anyway! 🙂
hey katie, what is the calorie content of these?
Use Mr. Goodbar chocolate, it is the exact same chocolate used for Reese’s cups, just melt and remove the nuts.