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
These look DELICIOUS!!! I’m so happy to have stumbled upon your blog – I can guarantee I’ll be back! I’m fearful to actually MAKE these though…I think I would eat the entire batch is one sitting! 🙂
i’d rather have peanut butter over candy – but chocolate covered peanut butter! OH MY GOODNESS! that is what i’m sure they serve in heaven!!!!
I LOOOVE these little egg things. Question: do they make a vegan version of peeps?
Dandies does!
Sweet & Sarah makes some, too (which means that they do need to be refrigerated) … I saw some at my local health food store and picked some up for my kiddos for Easter, so I can’t vouch for the taste, yet.
I would rather have chocolate.
I had to come here and post a comment b/c my measly little twitter blurb did not in any way, shape, or form capture my utter excitement for this recipe!!! My husband and I *ADORE* Reese’s peanut butter eggs, but we also try to control our calorie count as well. A couple of days ago I popped into the drug store to pick up a Rx, and I ended up hopping out of said store completely overjoyed b/c I hadn’t realized it was that time of year and my beloved Reese’s eggs were in season!!! Insert my disappointment when I got home and turned the package around and realized they were 90 CALORIES EACH!!! What?!? That’s just pure craziness!!! I still totally devoured it, but I also decided that I was going to try to figure out a healthier recipe myself, but lo and behold, the queen sheba of everything chocolate went and did all of the work for me! Thank you so much! I’m *SO STOKED* to try this recipe, so much so I’m going to make them right. this. second.
LOL I hope you like them!!
Like them?!? I LOVED them! My batch made 8 and the hubs and I both ate 3! And I was STILL under my calorie goal for the day! Holla! I heart you and your chocolately geniousness 🙂
PS. I totally made my SF powdered sugar with Stevia in the Raw and cornstarch, and it worked beautifully. Just an FYI
Made them. Loved them. I heart this recipe and so does my bf 🙂 I cant eat milk choc anymore so I’m loving this …….. thank you!
I can’t decide…. Candy and chocolate are both good!!!
YUMMY!!
Now… can you re-create a cadbury creme egg? 🙂
I have never had one! Can you believe it?!
Ummm! they look yummy!
I love all the options for this receipe too, Katie!
I hope you get a whole basketful of these for Easter!
Hey katie : this is a great recipe and i tried it today the only problem i had is with the melted chocolate it was too watery and every time i dipped the peanut butter eggs the chocolate would`t stay on it would just cover it with a watery consistasnce but u could still se the peanut butter egg it didnt actually cover it with a dark chocolate color , then i froze them thinking that it could help but nothing changed they still had a sheer chocolate color and they looked nothing like the reeses peanut butter eggs they didnt even look like a regular chocolate not to mention the consistency so i wonder if u could give me any tips or thell me what i did wrong, by the way i followed all the instrucctions i used light agave syrup instead of stevia and raw cocoa powder and the amount u instructed with the coconut oil, i really dont know what went wrong =( help please i really loved ur idea and would love to make again 🙂
Woah, honey, you need to learn to use punctuation. Your comment was extremely hard to follow.
As for the issue, did you perhaps use refined coconut oil instead of the virgin? If so, it makes a big difference.
as for the punctuation im not north american and still learning how to write a new language i was raised speaking spanish but thanks for the tip , and i used raw organic extra virgin coconut oil it doesen`t say refined anywere on the label
Hey Andreal36 🙂
I’m not sure what could’ve happened! 😕
How much agave did you use?
2 tbsp of light agave
It really doesn’t make sense then… Unless you added the agave AND water?
The same thing happened to me! Hmmmm.
Same thing happened to me too. I was scrolling through the comments to see if anyone had any suggestions. The peanut butter part was awesome but my chocolate was very thin.
Speaking Spanish as an excuse for poor punctuation? English is even less involved than Spanish. You didn’t any…
Yum! definitely for Easter this year!
absolutely delicious! I think I will make it
Oh wow, I REALLY shouldn’t know this is an option! HA!
You are evil for having this recipe here. Peanut butter is my downfall…
With that said do you think you could substitute stevia/maple syrup for honey?
I used 1 tbsp of agave nectar and 1 tbsp of honey (I ran out of agave) for the chocolate coating and it worked just fine! You could also really taste the honey too which blended beautifully with the peanut butter! *nom nom*
Made these last night. And now I’ve already had two this morning!
I had a Reeses egg (a real one) just last week, but I actually like these better. They are delicious!
Katie, you really do make the world go round.
I have to agree with you. 🙂 Her blog is a happiness maker!
Aw y’all are the best! 🙂