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
I know some people don’t care about nutritional information, but it would be nice if you could include it with your recipes! I just like to know before eating something what I am getting into! 😉
Never mind I just saw the link! Sorry and thanks!
I’m so excited about the end of winter. The days are getting longer and I love the sunshine.
Just made these.
BEST thing I have ever tasted in my life!!!!!!!!!!!!
Wow. Just wow!
Thank you so much for this recipe!!! my mom can’t have sugar or soy products anymore and misses her reeses terribly; so i made the sugar free version of these for her for easter and she LOVES them!! They are so delicious and satisfy her (and my) chocolate and peanut butter cravings! Thanks 🙂
I made these for Easter and my husband says they are better than the Reese’s eggs!
Oh my! I made these this weekend and they were absolutely delicious! One question though-mine had an overwhelming taste I coconut to them which was delicious but am wondering if yours tasted more like coconut or more chocolate and pb? I followed the recipe exactly so not sure what happened. Either way they were great though!
No, definitely no coconut taste here! I don’t know where you could get an overwhelming coconut flavor, since coconut oil isn’t really coconutty… Can you tell me more about what you did? Or maybe your tastebuds are just super-sensitive to the taste of coconut oil? LOL I don’t notice it has a strong taste at all!
I thought I followed it exactly but maybe I used too much coconut oil or not enough cocoa powder. This is the coconut oil I used if that makes a difference: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=1&productId=389091
I’ll have to try again and see if I get a different taste. Even my fiancée said they were coconutty but we didn’t mind cause they tasted so good still!
I’ve never tried that brand… I wouldn’t think it would make a difference, but perhaps it does? It says on the link that it has a coconut flavor… sorry I can’t be more helpful in figuring out the mystery!
oh yes! These copycat reese choco covered pb eggs are delish…it is going to be a new Easter tradition here in VT 🙂 Thank You !!
Wow, great minds think alike. I’ve been making pretty much the same thing in peanut butter cup form for a long time, and it just finally occurred to me to do it as a video a few weeks ago. I don’t have as big a following as you do, so no one really saw it. But here it is: http://youtu.be/W75B9S1O18o
Oh my indeed! No Reeses in France 🙁 so a big merci Katie!
For Halloween here is a different try:
Add cocoa powder to the peanut butter filling. That makes it brown.
Kate, do you have a vegan white chocolate substitute?
Anyway, I melt white chocolate over a double burner, take a 1.5 teaspoon of peanutbutter mixture and roll into a ball – then skewer with a toothpick and dip into the white chocolate (I know, it’s probably not vegan or even vegetarian…) and coat the peanutbutter/cocoa ball until there is an “Iris” of brown left, and plop onto waxed paper. When the white chocolate cools and hardens, these little suckers look just like brown eyed eyes – the toothpick hole makes a very good pupil!
I actually don’t like white chocolate! Sad for a chocoholic, I know… but it doesn’t taste like chocolate to me!
But I LOVE your idea!!!
These were great! Now can you make healthy York Peppermint Patties? I was so bummed when I found out they had eggs in the filling! Or healthy chocolate lava cakes???
Too funny… I *just* made them the day before seeing your comment! Hopefully I can get the recipe posted this week or next!
I’m so excited about them! They look amazing.
Hi Katie, I love reading all your recipes — I am wanting to bake with liquid stevia — you always list liquid stevia without a specific amount — how many drop are usually necessary before the taste is bitter? Do you bake with Stevia?
I make these all the time for my hubby–no more having to buy at the store!
I found this recipe yesterday and since I had all the ingredients on hand, thought I would whip up a special after school treat for my nondairy 7 year old… Yum!! These were super easy and super delicious. Now, if I could just keep the hubs out of the treat box;)
Made these for dessert the other might. I am a pretty clean eater so instead of powdered sugar (and I didn’t have any sucanat in the house) I used agave for the peanut butter and they turned out fabulously. My husband loved them! They are so good and so rich you truly get satisfied with just one….and I NEVER say that! rock it girl!