Peanut Butter Eggs

Peanut Butter Eggs! Is there anything more simple, yet more sweet? I had to try making these Peanut Butter Eggs once I saw a tutorial about them on Pinterest. And now that I tried it out for myself? Oh, man. Oh, man. Oh, man! These things are gooey, peanut butter-y and egg-y delicious!

Peanut Butter Eggs

These Peanut Butter Eggs are the ultimate Easter treat. Made with a soft, sweet, and totally addicting peanut butter filling and rich chocolate shell. My recipe is just like Reece’s eggs but better, they’re super easy and so much fun to make too!

If you’re a fan of Reece’s Eggs you are going to love my version! Not only are my peanut butter eggs super fun to make at home but they are unbelievably easy and taste so much better too. They truly are the ultimate Easter treat that everyone loves. I find that the store-bought candy can be too oily, my recipe on the other hand makes smooth, creamy, rich, and decadent eggs that can be decorated with fun sprinkles or extra chocolate. They’re made with basic pantry ingredients and there’s no special equipment needed which means you can get making them today! Check out my full recipe below including step by step photos, notes on ingredients, and all the tips you need to make the most delicious Easter treat.

WHAT YOU NEED TO MAKE THIS RECIPE

Peanut butter – make sure to use smooth and creamy peanut butter for best results. Don’t use natural peanut butter because the excess oil will stop the eggs from setting properly.

MY OTHER RECIPES

Powdered sugar – this is not only used for sweetness but it binds the peanut butter together making it easy to roll out.

Butter – make sure to use unsalted and that it’s at room temperature before starting.

Milk – if your peanut butter filling seems a little dry you can use some milk to soften it. You can also use water or non dairy milk instead.

Vanilla extract – mixed with the peanut butter for added flavor, make sure to use vanilla extract and not essence.

Semi-sweet chocolate – although I love to use semi-sweet chocolate you can use any kind of chocolate you like.

Coconut oil – the oil is used to help thin out the chocolate making it easier for dipping. You can use either with great results.

HOW TO MAKE PEANUT BUTTER EGGS

1. Add the peanut butter, butter, and vanilla to a stand mixer and mix on low until thoroughly combined, scrape the bowl down.

2. Slowly add powdered sugar and mix in medium low. Really important to scrape the bowl down here too!

3. Pinch off a heaping tablespoon of the mixture ( I weighed mine to be 25g each) and roll balls in the palms of your hands then flatten slightly.

4. Transfer to a parchment-lined baking sheet and press down to further flatten then use hands to model into an egg shape. Chill to firm, at least 20 minutes.

5. Melt the chocolate and coconut oil in a medium bowl and mix to combine. Dip the chilled eggs into the chocolate using a fork and spoon over some more chocolate to cover. Tap the excess chocolate off then use a knife to scrape more excess chocolate from the bottom.

6. Transfer back onto a parchment-lined baking sheet and continue dipping the remaining eggs.

7. If you’re decorating with sprinkled then add them before the chocolate sets.

8. You can also pipe more chocolate onto the eggs for an easy decorative finish.

PRO TIPS FOR MAKING THIS RECIPE 

• If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5-second bursts. Flip the butter with every burst.
• So important to scrape that bowl down after adding the powdered sugar. If you don’t your eggs won’t have a great consistency.
• The butter can be reduced to a tablespoon for a firmer egg if desired.
• Tap those eggs until a lot of the excess chocolate is removed then use a knife or offset spatula to do a final scrape of the bottom for best results.
• You can swap the peanut butter for another nut butter that you like such as almond or cashew butter.
• It’s important you don’t use natural peanut butter which is too oily. It won’t mix as well and will stop the eggs from setting properly.
• When you add the powdered sugar to the mix it may seem very crumbly but don’t worry just give it a mix with a spatula and add a splash of milk or water. Mix again until it comes together.
• The peanut butter filling will have a very playable texture similar to pie dough so it’s easy to roll and shape without being sticky.
• Chill the peanut butter eggs in the fridge before covering in chocolate this makes them much easier to handle and dip.
• I love to use semisweet chocolate but you can use any kind you like even milk chocolate and white chocolate too!
• If your chocolate thickens up when you’re dipping the eggs you can warm it up again to smooth it out.
• If you want to decorate your peanut butter eggs with sprinkles or candy sprinkle them on after dipping them in chocolate while the chocolate is still wet.

FREQUENTLY ASKED QUESTIONS

DO I NEED TO TEMPER THE CHOCOLATE?

Tempering the chocolate will give you a nice crisp shiny shell but it is not at all necessary. Your eggs will be delicious and much easier with regular melted chocolate. If you want to temper the chocolate it must stay between 87-91F when you melt it. Once it hits the right temperature remove it from the heat and stir it until all the chocolate has melted. You will need to use a candy thermometer.

HOW CAN I DECORATE THEM?

A scattering of sprinkles or candy on the chocolate before it sets is the easiest way to decorate peanut butter eggs. You can also drizzle some more chocolate on top either with the same chocolate you used for dipping or a contrasting color like white chocolate.

HOW LONG DO THEY LAST, CAN THEY BE FROZEN?

These eggs will keep well in the fridge for up to 2 weeks (covered) or can be frozen for up to 3 months. Defrost them in the fridge before serving.

What are Reese’s Eggs?

Well, to put it in an eggshell (pun intended!), these eggs are the perfect combination of two favorites, peanut butter and chocolate. Made into the traditional egg shape, these treats are a popular commodity for the Easter season. Whether you choose to have them at room temperature or store them in the fridge and have them chilled, these are an eggcellent treat!

These eggs are my favorite Easter treat ever! These homemade Reeses peanut butter eggs are so easy, and in my family’s opinion, they tasted better! My boys said they liked that they weren’t oily like the ones in the package. These eggs are pretty quick and easy to whip up if you need to bring a dessert to a party, put together a spread of refreshments, or they are even perfect for a fun family night activity together! These are so easy, delicious, and fun for Easter… or any time of the year if you are a Reese’s lover like me.

What Do You Need to Make Reese’s Eggs?

Simple and easy is the name of this game! Each of these ingredients plays a vital role in completing the perfect Reese’s peanut butter egg recipe. See the recipe card at the bottom of the post for exact measurements.

• Powdered Sugar: This helps achieve the desired consistency.
• Creamy Peanut Butter: To all the crunch lovers out there you could choose to switch it up with a bit of your crunchy peanut butter.
• Butter or Margarine (melted): Make sure when melting that it is not super hot because when you combine it, it could cause the mixture to not hold a thick consistency.
• Milk: You can use almond milk as a substitute if needed!
• Shortening: This is a necessity when melting the chocolate to help keep it from burning.

How to Make Reese’s Eggs

Here’s a secret for you: this is by far one of the simplest and tastiest desserts you have yet to make. With these simple steps, you will be whipping up dozens of these in no time!

1. Beat: Start by beating powdered sugar, peanut butter, and butter all together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
2. Roll: On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
3. Freeze: Place eggs on a cookie sheet and put in the freezer for an hour.
4. Melt Chocolate: When you are ready to dip them, then add the chocolate and 1 tablespoon of shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
5. Dip: Dip each egg in chocolate (I used a spoon to help cover in the chocolate) and then place them on wax paper to set.
6. Add Additional Chocolate: If more chocolate is needed, melt the second bag with the shortening.

Are Reese’s Eggs Gluten-Free?

Yes! These homemade chocolate Reese’s eggs are considered a gluten-free treat. It is only fair that even those on special diets can taste something as good as these! All of the ingredients can be used without needing any substitutions.

Do These Have Dairy?

There are ingredients included in these Reese’s eggs that do have dairy in them. Some substitutions can be made, such as using a lactose version of milk, soy, or almond milk to help if looking for ways to include minimal amounts of dairy.

Varitations

You can easily change up these Reese’s eggs to make them fit the taste (or occasion) that you need!

• Type of Chocolate: One of the most popular variations of this recipe is instead of making them with milk chocolate, using white chocolate instead. These taste just as good for all my white chocolate lovers out there! It can also be fun to make a batch of both and give some variation to them when at parties, etc.
• Change the Shape: These are very popular around Springtime but one of the great things about them is that this recipe can be used year round. For example, for Valentine’s day, you can simply switch out the egg shaped cutter and use a heart shaped one instead! Or, for Halloween, then you can use a pumpkin shaped cutter and for Christmas a candy cane and so on. The possibilities are tasty and endless. 

Tell Me About These Peanut Butter Eggs:

• Flavor: Indulge in peanut butter and chocolate bliss with every single bite of these egg-shaped candies. These homemade peanut butter eggs are certainly a special treat because they’re rich, sugary, and will satisfy your sweet cravings. You can coat the candies with dark, milk, or white chocolates. In today’s batch, I used a combination of dark and white chocolate to create a milk chocolate-like coating.
• Texture: The peanut butter filling is smooth, creamy, and thick. Dark bittersweet chocolate isn’t as soft as milk or white chocolates, so if you want a texture contrast to the creamy peanut butter filling, dark is the best candy coating choice.
• Ease: Homemade candy has the reputation of being finicky and complicated, but you don’t need a sugar PhD (LOL) or a fancy candy thermometer to make these. A beginner can easily master this recipe by following my detailed instructions below. These are EASY!

There are plenty of homemade peanut butter egg candy recipes online and I’m sure they are all wonderful! I really like this one because the filling is super creamy, but still holds its shape well.

Have you ever made peanut butter balls before? This recipe is similar, only I reduced the butter and confectioners’ sugar so the peanut butter flavor comes through even more. 

Just 7 Ingredients in These Easter Egg Candies

1. Softened Butter: Like most baking recipes, start with room temperature butter. Overly soft or melted butter will sabotage your efforts from the start. Good rule of thumb: let the butter sit out on the counter for 1 hour before beginning the recipe. You can use salted or unsalted butter; if using salted, no need to adjust the added salt in the recipe—I promise these are plenty sweet either way.
2. Creamy Peanut Butter: As you can guess, peanut butter is the main ingredient. For the best texture, use processed creamy peanut butter such as Jif or Skippy, the same kind I recommend for peanut butter blossoms and peanut butter frosting. Natural-style peanut butter is wonderful for eating and cooking, but I do not recommend it for this recipe because the filling will be too dry and crumbly.
3. Confectioners’ Sugar: Confectioners’ sugar binds everything together and adds sweetness. Without this powdery sugar, the peanut butter filling would be too liquid.
4. Vanilla Extract: For a little extra flavor, use vanilla extract.
5. Salt: Salt offsets the sweetness.
6. Chocolate: Just as if you were making chocolate truffles, use pure baking chocolate. Do not use chocolate chips because they do not melt properly. I list all of my advice about the chocolate coating below.
7. 1 Teaspoon Vegetable Oil: Melted chocolate can be a little too thick to smoothly coat the candies, so add a small splash of vegetable oil to help thin it out.

Optional: Sprinkle a little coarse sea salt on top of the chocolate before it sets. Or you can top the candies with festive sprinkles instead.

How to Shape Peanut Butter Egg Candies—It’s Easy!

You’re essentially making a very thick peanut butter filling and molding it into flat egg-like shapes. Each Easter egg candy is 1.5 Tablespoons (about 1 ounce, or 29 grams) of filling. For consistency and ease, I recommend using a medium cookie scoop or digital scale to measure the filling for each. First, roll the filling into a ball. Flatten it between your palms so it’s about 3/4 inch thick, and then use your fingers to narrow one end to make an egg shape. It’s easier than you think, and they certainly don’t need to be perfect!

If you’re having difficulty shaping the peanut butter eggs, here are some troubleshooting tips. If your filling is:

• Too Soft: If your butter was too soft or if the peanut butter you’re using is too thin, the filling can get a little soft and sticky. The refrigerator can fix that—stop what you’re doing and chill the bowl of filling for 15 minutes in the refrigerator before trying again.
• Too Crumbly: If the filling gets a little crumbly, keeping molding it and mashing it between your hands. The warmth of your hands can help bring it back together.

This Step Makes or Breaks Your Recipe—Literally

The most important part of this homemade Easter candy recipe is chilling the shaped eggs. When making buttercream egg candies, you must chill the buttercream mixture before shaping it because it’s too soft and unworkable. For these peanut butter eggs, however, you can shape the filling right after making it.

Chill the shaped peanut butter eggs in the refrigerator to set their shape. The colder the shaped eggs, the easier time you’ll have coating them.

If you skip chilling, the egg candies will completely fall apart when you try to coat them. Trust me, I’ve made these and plenty of other similar candies before, and you will absolutely lose your mind trying to coat them if they’re room temperature or warm.