These Homemade Peanut Butter Eggs are the perfect Easter treat! This Reese's Copycat recipe is even more creamy, chocolatey & delicious when you make them at home.
This recipe is seriously so yummy! It is the perfect Easter dessert recipe and I have been stuffing my face with them all week.
These homemade Reese's Eggs make a great gift or Easter basket addition. These would be adorable wrapped up in a cute easter box for friends and family.
They require a little bit of time, mostly just to stick in the fridge and freezer, so don't let that scare you. They are super easy to make!
If you are looking for more Easter recipes, try my Brioche French Toast Casserole and Crescent Roll Cinnamon Rolls. They both feed a crowd and are the easiest recipes to whip up on Easter morning in about 5 minutes.
Jump to:
Why You'll Love This Recipe:
- They are creamy & delicious and taste even better than Reese's peanut butter chocolate eggs
- This recipe only requires 5 ingredients (6 if you want to add sea salt for topping)
- It's simple to make and the melting chocolate is so easy to work with
- These eggs make the perfect Easter treat for the upcoming holiday, or toss them into the kiddo's Easter baskets.
Love Spring desserts? Check out these Cadbury Mini Egg Chocolate Chip Cookies, Bunny Bait, & Key Lime Pie Bars too!
The Ingredients:
Creamy Peanut Butter-Creates the perfect filling for these delicious peanut butter eggs. It's really important to use a brand like Jif or Skippy and not a natural peanut butter.
Powdered Sugar-Blends with the peanut butter to create more sweetness and makes the filling more doughy & less sticky.
Salted Butter- Melted and cooled to help bind the ingredients for the peanut butter filling and add a savory touch.
Whole Milk- Just a touch to add creaminess to the filling.
Milk Chocolate Melting Wafers- Creates the chocolate coating on the peanut butter eggs. I love Ghirardelli for a more quality, rich taste. These wafers are also very forgiving and don't harden quickly in the bowl to give us a bit more time when working with them versus melting chocolate chips. Try my Frozen Chocolate Peanut Butter Banana Bites too!
Sea Salt- An optional ingredient for topping the chocolate. I find adults absolutely love it. I top about half of my eggs with sea salt.
See recipe card below for a full list of ingredients and measurements.
How To Make Homemade Peanut Butter Eggs:
Step 1: Begin by adding the peanut butter and powdered sugar together at low speed in a stand mixer or with a hand mixer. Slowly add in the milk, then the cooled butter. Place the mixture into the refrigerator for 20 to 30 minutes.
Step 2: Cover a cookie sheet with parchment paper and begin rolling the peanut butter filling into egg shapes. Roll into an oval shape, then press down onto parchment paper with the palm of the hand to flatten a bit. Don't over mix the filling and work quickly so the filling stays cool. Make them whatever size you prefer. I like them smaller because they are very sweet.
*Once the eggs are rolled, place the cookie sheet in freezer for 45 minutes.*
Step 3: About 5 to 10 minutes before the eggs are ready to come out of the freezer, melt the chocolate wafers in the microwave or in a double boiler with 1 cup of water in the bottom over medium heat.
Step 4: Take a fork and dredge the egg into the chocolate. Pick it up and gently shake up and down to remove excess chocolate. Place back onto parchment paper and sprinkle on sea salt if you are using it, while the chocolate is still wet. Repeat for all of them.
Step 5: Serve and enjoy!
Expert Tips:
- Don't skip on the fridge or freezer time.
- I prefer to form these on the smaller side because they're really sweet.
- I tried using a rack to test some of them, and the chocolate ripped off the bottoms when removing. Parchment paper or foil works much better to sit them on while drying. If some of the chocolate has excess on the base, it is easy to break off once the chocolate hardens.
For more Easter desserts, try these Crescent Roll Cream Cheese Danishes, Peach Mango Pies, and Lemon Blueberry Cookies.
Recipe FAQs:
No! These aren't perfectly shaped, but I find it's pretty simple to form the peanut butter filling into egg shapes. They taste amazing, and that's what matters most to me. Plus, everyone always compliments the look too.
If you want these to look even more like easter eggs, you could color some white chocolate melting wafers and drizzle it over the eggs or add sprinkles. Go wild with them!
I would stick with Jif or something similar in texture. If you use a peanut butter that is healthier with only peanuts, it won't form the correct texture and you won't be able to coat them in chocolate easily. It could potentially be a disaster.
I personally love my Reese's cold, so I wrap them up in sandwich baggies and store them in the fridge. There is a little bit of milk in the filling, so you are safer going the fridge route with these. Eat within 3 to 4 days.
Gifting or Easter Basket Treats:
These would be adorable wrapped up in an Easter box or in a cellophane bag tied up with cute Easter ribbon. Think of these treats like a larger peanut butter truffle. I don't know about you, but if someone brings me a box of truffles, I let them into my heart real quick. Especially if it's orange creams and caramels.
Surprise the kids with a few of these eggs in their Easter basket this year!
More Easter Recipes You Will Love:
If you tried this Homemade Peanut Butter Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
Recipe
Homemade Peanut Butter Eggs
- Total Time: 2 hours
- Yield: 25 small eggs 1x
Description
These Homemade Peanut Butter Eggs are the perfect Easter treat! This Reese's Copycat recipe is even more creamy, chocolatey & delicious when you make them at home!
Ingredients
- 4 tablespoons salted butter, melted and cooled to room temperature
- 1 and ½ cups creamy peanut butter like JIF (use similar brand for same texture)
- 1 and ½ cups powdered sugar
- 1 tablespoon whole milk
- 10 ounce bag milk chocolate melting wafers (Ghirardelli has a superior taste in my opinion)
- Optional: 1 teaspoon of sea salt for topping the chocolate (adults like this better than kids)
Instructions
- Begin by adding the peanut butter and powdered sugar together at low speed in a stand mixer or with a hand mixer. Slowly add in the milk, then the cooled butter. Place the mixture into the refrigerator for 20 to 30 minutes.
- Cover a cookie sheet with parchment paper and begin rolling the peanut butter filling into egg shapes. Roll into an oval shape, then press down onto parchment paper with the palm of the hand to flatten a bit. Don't over mix the filling and work quickly so the filling stays cool. Make them whatever size you prefer. I like them smaller because they are very sweet.
- Once the eggs are rolled, place the cookie sheet in freezer for 45 minutes.
- Five to Ten minutes before the eggs are ready to come out of the freezer, melt the chocolate wafers in the microwave or in a double boiler over medium heat.
- Take a fork and dredge the egg into the chocolate. Pick it up and gently shake up and down to remove excess chocolate. Place back onto parchment paper and sprinkle on sea salt if you are using it, while the chocolate is still wet. Repeat for all of them.
- The chocolate hardens within minutes and can be enjoyed!
Notes
- Don't skip on the fridge or freezer time.
- I prefer to form these on the smaller side because they're really sweet.
- I tried using a rack to test some of them, and the chocolate ripped off the bottoms when removing. Parchment paper or foil works much better to sit them on while drying. If some of the chocolate has excess on the base, it is easy to break off once the chocolate hardens.
- Prep Time: 40 minutes
- Fridge/Freezer Time: 1 hour, 15 min
- Cook Time: 0 minutes
- Category: candy
- Method: stovetop
- Cuisine: american
Robert says
These are my new favorite dessert! Super good!