These homemade Reese’s Peanut Butter Eggs are creamy, sweet, salty and coated in chocolate! Our favorite Easter candy!
See the step by step video down in the recipe card.
It’s no secret that we love anything Reese’s or peanut butter and chocolate around here!
If you’re the kind of person who finds all the fun shapes and Reese’s treats that come out with every holiday totally irresistible, then you will love these homemade Peanut Butter Eggs.
The recipe is based off of the Peanut Butter Balls we obsess over at Christmas, but we roll press the filling into a pan and cut it out with an Easter egg cutter before coating in chocolate.
They are an easy Easter dessert to make, one that is also fun to gift!
How to make Peanut Butter Eggs:
- Whip up your peanut butter filling: I like to use a hand mixer to make quick work of this step, but a mixer isn’t necessary. If you are mixing the filling by hand, I recommend warming the peanut butter and butter in the microwave until they are quite soft or melted to make it easier. If you do this, they will need a little extra time to set before cutting.
- Press your filling into a pan and chill until firm: I like to use a pan rather than just rolling out my filling with a rolling pin, because it’s the easiest way to get a smooth, even layer without cracking.
- Once your filling is set, remove it from the pan and cut out as many Easter egg shapes as you can get. The exact number will depend on the size of your cutter.
- Extra peanut butter filling? Don’t waste it! Gather it up and press it into the cutter, or roll it into balls to coat.
- Freeze your peanut butter eggs so they are very firm: this will ensure they keep their shape and the chocolate sets quickly!
- Melt chocolate over a double boiler: this will prevent your chocolate from seizing and becoming hard and clumpy.
- Dip your eggs in the chocolate, turning to coat completely, and place on a parchment-coated sheet pan to set completely. I prefer to do this in the fridge (because when it comes to peanut butter eggs, I’m a little impatient!), but they will set at room temperature with time.
How to melt chocolate with a double boiler:
- Find your smallest pot and fill it with about 1″ of water
- Find a medium-sized glass bowl that fits over the top, without touching the water or the bottom of the pot.
- Place your chopped chocolate into the glass bowl.
- Bring the water in the small pot to a simmer over medium-high heat. Reduce heat to low and place the glass bowl over top.
- Heat chocolate over gently simmering water, stirring frequently, until smooth.
Ingredients and substitutions:
- Smooth peanut butter: you can easily swap this for chunky peanut butter if you like a little texture, but I do not recommend natural peanut butter as it has a different consistency.
- Butter: I typically recommend unsalted butter, but you can use salted butter and omit the salt if that is what you have.
- Powdered sugar: Since powdered sugar is our only dry ingredient, it’s really what holds that peanut butter together! I don’t recommend swapping it for another sugar.
- Solid chocolate bars: For coating these peanut butter eggs, I like to use solid dark chocolate bars that you find in the chocolate bar aisle (rather than chips or melting wafers). Chocolate chips don’t melt as smoothly as solid chocolate bars. You can swap the dark chocolate for milk chocolate or white chocolate.
How to store homemade Peanut Butter Eggs:
These Easter eggs should be stored in the refrigerator or freezer. At room temperature, the chocolate can become soft and slide off of the eggs, which nobody wants to see!
They can be frozen for up to 3 months, which is usually where most of mine end up! Simply place in a zip top freezer bag or an airtight container with layers of parchment in between.
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Reese’s Peanut Butter Eggs
- 2 cups smooth peanut butter (not natural)
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 5-6 tablespoons milk
- 350 grams dark chocolate
- 3 teaspoons canola oil
- 100 grams white chocolate (optional)
- food coloring
- In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
- Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter "dough" comes together — it will firm up as it cools so we want it on the softer side.
- Press into a 9×13" pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
- Remove peanut butter filling from pan and peel away parchment paper. Use an egg shaped cookie cutter to cut shapes out of filling. Place on a parchment lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
- Make a double boiler to melt your chocolate: place 1″ of water in a small pot and bring it to a simmer over medium high heat.
- Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
- Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
- Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip top sandwich bag and snip the end to drizzle over finished eggs.
- Store in the refrigerator or freezer until serving.
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