Homemade Peanut Butter Eggs
These peanut butter eggs are a homemade copycat version of Reese’s Peanut Butter Eggs, an Easter favorite. An easy recipe that will be a holiday staple!
As a kid, Easter Sunday always fell very closely behind Halloween when it came to raking in the candy loot. In some ways, it was actually better. Sure, on Halloween you got candy in quantity. However, Easter was definitely all about the quality. Let’s face it – without fail, someone always ended up with a box of Nerds, or raisins, or some other type of unsavory candy on Halloween night.
These things just didn’t happen with the Easter basket. The bunny knew what kind of candy you liked and you always got the good stuff. For me, the good stuff meant peanut butter eggs (shocking, I know). If there was just one thing in my basket, and it was a peanut butter egg, I would be in my glory. All these years later, I still can’t shake my affinity for them.
Since I had already tackled homemade peanut butter cups, I decided many Easters ago that I would finally make homemade peanut butter eggs. I don’t think I’ll ever go back!
Copycat Reese’s Peanut Butter Eggs
How to Make Chocolate Peanut Butter Eggs
Let’s break down these peanut butter eggs…
- 6 ingredients.
- 1 pot + 1 bowl.
- Wooden spoon + cookie scoop.
- 1 baking sheet + 1 piece of wax paper.
- Less than 1 hour hands-on time.
Basically, they are a dream to make and are utterly addicting. The ability to stash a bunch of these in your refrigerator for an “emergency”? Priceless.
Or you could, you know, give them away as Easter presents and not hoard them like I would.
I’ve loved tackling homemade versions of treats that I have always eaten from a wrapper; it’s incredibly satisfying to know exactly what I’m eating, and that I’m not using any crazy preservatives or chemicals.
Some Notes on the Homemade Peanut Butter Eggs
- Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly. Regular ‘ol Jif or Skippy is your best bet!
- You can substitute another nut butter (again, not natural, though!) for the peanut butter in this recipe.
- You can also use semisweet or dark chocolate for the coating, if you prefer.
- You can substitute refined coconut oil for the vegetable shortening in the coating.
- These are fine to sit out at room temperature but can be stored in the refrigerator for a month, easily, and frozen, too!
Whether you put these in someone’s Easter basket or share them on a dessert platter, you just have to make these peanut butter eggs this season! They’re too easy and too cute not to.
If you’re hosting Easter I have a fun idea for you!
Put the peanut butter eggs in individual cellophane treat bags, tie with a ribbon, and place in a basket so everyone can grab one on their way out the door. No matter how much we eat, there’s always room for a treat on the car ride home! Right? Or is that just me? ;-)
Three years ago: Soft & Chewy Peanut Butter-Chocolate Chip Cookies
Four years ago: Rye Irish Soda Bread
Five years ago: Mango-Pineapple Salsa
Seven years ago: Guinness-Milk Chocolate Ice Cream
Ten years ago: Russian Grandmothers’ Apple Pie-Cake
Homemade Peanut Butter Eggs
- 1 cup (258 g) creamy peanut butter
- ¼ cup (56.75 g) unsalted butter
- ¼ cup (55 g) light brown sugar
- 1¼ cups (150 g) powdered sugar
- 2 cups (360 g) milk chocolate chips , (or 12 ounces milk chocolate, chopped)
- 2 tablespoons vegetable shortening
- Line a baking sheet with wax paper or parchment paper; set aside.
- In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.
- Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
- Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
- Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. They can be frozen for up to 3 months.
- Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly.
- You can substitute another nut butter (again, not natural, though!) for the peanut butter in this recipe.
- You can also use semisweet or dark chocolate for the coating, if you prefer.
- You can substitute refined coconut oil for the vegetable shortening in the coating.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on April 3, 2012.
[photos by Whitney Wright]
Nothing short of spectacular. Followed to a tee. They are perfect. Bringing them to my neighbors along with a homemade cheese cake….
I switched from my traditional to try this as you mention more of a “reeses” taste. However, the brown sugar made the textyre gritty. Taste was good, however.
Can’t wait to try making them!!! How long do you think they’re good for at room temperature? (not that I expect them to last long lol)
About a week!
thank you!! they’re soooo good!!
I have made these for years for Easter, so good. Finally made them for valentines after my sister requested hearts. Shaped them into hearts instead of eggs, turned out super cute.
Question…next year I would like to do a white chocolate drizzle stripe on them after coating. Is the ratio of shortening to chocolate the same for white chocolate?
Hi Patricia, I’m so thrilled to hear these have been a favorite of yours! Yes, you would use the same ratio of shortening to chocolate for a white chocolate drizzle as well. Love the heart idea!
could you use nuttela instead of peanut butter
We were excited to try these as our whole family LOVES anything Reese’s. They turned out good. We did add a touch of salt though. The chocolate seemed a bit wax-like, probably from the shortening. Next time we may try to omit it. Definitely a recipe i will keep for the future!
Making this tonight for my family and oohh I can’t wait. Pretty simple recipe and I’m sure it won’t be enough. Thank you for posting 🤗🤗🤗
Update: they came out better than any factory made peanut butter eggs I’ve had! Although they look like mounds of choco colored cookie dough balls, they taste magnificent!! I’ll work on my artistry later lol
The greatest thing of all time so much better than Reese peanut Butter cups.
Can you use a silicone mold tray (heart) rather than a free form shape (egg).
We’ve been making your recipe since the day it was published, and year after year we make more, yet it’s never enough! Always a hit, and always requested by friends and family.
Some tips – If the mix is too soft, just toss the bowl in the fridge before rolling. If it’s too hard to shape like eggs, roll into oblong logs and smush down a bit – ours look more like fat tootsie rolls but they taste heavenly. We use dark chocolate candy wafers, the higher quality, the better the taste. But Make ‘n Mold from Michaels works just fine too. We like to store in the fridge and pull a few out each night for snack, setting them on a plate for about 15 min before eating.
Thank you for this delicious recipe! Making our next batch today, although it will just be a quadruple batch since we can’t celebrate Easter with all the family due to COVID-19. Stay healthy and safe, happy holidays!
B/c I’m not up to doing the standing involved (recovering from an 8-1/2-year leg injury and 2 different cancers), I plan to pat the filling into a buttered 8-inch cake pan and pour the chocolate atop. Won’t be *quite* the same, but that’ll do, Donkey. Next year, I get to do it properly! LOL
Just wanted to know if a sugar substitute can be used.
Hi Janet, I’ve never tried a sugar substitute so I can’t say for sure.
These are a perfect copy cat. My sister makes me make these eggs for her the last few years. I do use semi sweet chips, but this year I am also going to do a milk chocolate batch with sprinkles. As long as you follow the recipe they should come out perfect.
This was awful!! I followed the instructions to a T also. I used Skippy peanut butter and the peanut butter mixture was soo sticky and runny. I made 2 separate batches too and both came out bad. I stuck the 2nd batch in the fridge hoping it will stiffen up a bit. I won’t b trying this recipe again. I’ll find another.
I tried making the peanut butter eggs but when I went to go shape the eggs, I couldn’t roll them into balls because the peanut butter mixture was too sticky. What did I do wrong?
I just mixed the ingredients together by hand with softened butter. Taste test called for a pinch of coarse salt in the mix. They were great.
Just made these with semi-sweet chocolate chips for the coating and they’re AMAZING!! Thank you for the recipe!
Made these tonight and it almost seemed to dry crumbly ,almost like it’s to much powdered sugar was disappointed
How could I use this recipe for coconut cream eggs or do you have a recipe for a good coconut cream egg
Yummy. A bit sweet though, so one is quite enough (even half of one).
I made these today to bring to an Easter party and I am sure it will be a huge hit! They look so good I could eat them all! They did make 33 even though I didn’t make double, but more the better, right? :P
I made these today with semisweet chips…oh my goodness! These are super rich and oh so yummy. Thanks Michelle, for a spot-on recipe!
I haven’t tried this recipe yet but do have a suggestion to consider. I have made marshmallow-peanut butter eggs and used natural peanut butter … I just pour off the excess oil instead of stirring it back into the peanut butter before I start. It’s actually firmer in consistency than Jiff is. The extra sugar in peanut butter seems unnecessary so I prefer to use the natural peanut butter. I’ll bet that would work in this recipe too.
Thanks for the tip Susan!
I was so excited to find your recipe for the peanut butter eggs. However, the filling is so incredibly soft that dipping them in the melted chocolate mixture completely misshapen them! I followed your recipe to the letter. Any ideas? I certainly cannot serve these at room temp. There will be chocolate all over everything!
I am so disappointed.
Hi Jacqui, Oh no I’m so sorry to hear you’re having an issue with the consistency! I’ve made these a ton of times and they’ve never turned out too soft. You didn’t use natural peanut butter, did you? That is much more oily. If they were too soft after 30 minutes in the refrigerator you might try chilling them longer or popping them in the freezer to set.
Freeze them overnight before you dip them
Hi Michelle, This post just makes me so happy. It’s just so… CUTE! Thanks for the great instructions and awesome photos. Making them now. You’re the best. Thank you for your awesome blog!!
These are delicious and so easy to make! You can leave them out on the counter in a closed container if you like the inside a little softer or refrigerate them if you like them stiffer. Great both ways. Lots of these recipes out there but I really liked that you melt the ingredients on the stove to dissolve the brown sugar. They tasted better than the store bought ones. Excellent! *****
Hi, these look yummy for any time of the year! Would love if you could check out my blog that I recently started! Thanks!
Can the creamy peanut butter be substituted with whipped peanut butter???
Hi Jacquelyn, I’ve never used whipped peanut butter, so I couldn’t say for sure if the texture would be okay for these (not sure if it would be too soft?).
OMG! They look amazing! Next party I`m treating everyone!!!
Looks so delicious and easy to make! Perfect for Easter!
I made these last year for the first time. I was asked to make a 2nd batch as my husband and son ate them so quickly! They have been requested again this year. This is the only recipe I will use for peanut butter eggs!
Do you think I could sub coconut oil for the shortening?
Yes, that would work just fine!
I have been looking for one of these recipes forever! Thank you so much! I am absolutely addicted to Reese’s peanut butter eggs!
I’m attempting to make these for the second time, the first being a couple of years ago. They turned out pretty well then, but I can’t remember what I did right. I’ve followed the recipe to a tee (okay, with a 1/4 cup less powdered sugar as the mixture was sweet enough) but this time the eggs keep getting gooey while I’m trying to dip them, even after spending time in the fridge. I end up with way too much chocolate on them, which then flows off, solidifies and distorts the egg shape. I can’t dip them with a fork because I can’t even get them off the parchment without squishing them, and they bend while I’m lifting them out of the chocolate. I’ve put the rest of the bare peanut butter eggs in the freezer, but if this doesn’t work I’m going to turn the rest of the melted chocolate into Nutella, mush the naked eggs back together and add cream cheese for stability, and coat them with candy coating or something tempered – which is apparently what the other recipes out there use.
Hi Terry, Using less powdered sugar sounds like the problem. Powdered sugar is used not just to sweeten, but to provide a stiff texture for the filling. If you cut back on it, they are likely way too soft.
I thought the reduced sugar might be the problem; I just didn’t want to make them too sweet. I wonder if powdered milk would work as a substitute – ?
Hi Terry, That might work! Let me know if you try it!
Michelle– you are my mentor and I can’t wait to try yet another fabulous recipe as I do my Easter baking. I’m having an epiphany– go with me here– I plan to make a batch of these, alternately I’m thinking of substituting the Peanut Butter with Cookie Butter (my obsession at the moment) and substituting the chocolate with… wait for it… Nutella. Mind. Blown. What do you think??? And how much Nutella do you think I would need? Would I still use the Crisco?
Hi Angela, I think cookie butter would certainly work, but I’m not sure about a Nutella coating. I don’t think it would actually set.
Can I use 2 T butter instead of 2 T shortening?
Hi Angela, Unfortunately this won’t work, but you could use coconut oil if you’d like.
I have made these multiple times. They are always a hit. I’ve been wanting them but since it’s Christmas I decided to tweak it just a bit. Once the peanut butter was cooked I spread it in a 1/4 sheet pan to cool then used Christmas cookie cutters to cut out desired shapes. So good! both my husband and dad said they’re better than actual reeses
I just wanted to thank you for this great recipe! My 3-year old son has many allergies including all dairy, nuts and eggs. I was able to modify this recipe for him and they turned out great! For anyone with allergies, I substituted Wow Soy Nut Butter, Vegan Becel Margarine, and Enjoy Life Mini Chocolate Chips. It might be a few years still before my son is actually interested in eating them, but in the meantime I am able to enjoy an Easter treat knowing that it is safe for him if he does want to try it. Thank you again!
I made these as a part of my son’s Easter basket. They turned out perfectly! Didn’t have any sprinkles around, so I drizzled a few of them with white chocolate.
Can I use coconut oil instead of Crisco? I do not care for the taste it gives the chocolate.
Hi Connie, You can, but be aware that it will impart a slight coconut flavor. I have never noticed any off taste from the Crisco, as it’s quite neutral.
When making peanut butter balls (not this particular recipe, which I have not yet tried), I have trouble when it comes to dipping in the chocolate. The chocolate doesn’t stay smooth and melted and eventually becomes impossible to cover the peanut butter balls and I have to throw it out and start over. I thought the problem was the peanut butter melting into the chocolate, but I have tried freezing them before dipping and still have the problem. I even use melting chocolate (Wilton candy chocolate) and have tried both the double-boiler and the microwave. Any suggestions or ideas on what I’m doing wrong? Thanks, Michelle!
Hi Tina, I really recommend using real chocolate and adding vegetable shortening (as indicated here). It’s the best results I’ve had. I keep a bowl over a double boiler as I dip so the chocolate stay warm and liquid. This is how I dip my peanut butter balls and always have success.
We’ve made our own pb cups before as well, and there is no going back once you’ve done that. These are fun!
I made these for my mom as an Easter gift (Reese’s Eggs are her favorite!) and she loved them. Thanks for the recipe!
Homemade Reese’s Peanut Butter Eggs | Brown Eyed Baker
I made this last year, came out great! I just made them again and the pb filling is a little gritty- what did I do wrong? Did I cook the pb, sugar mixture too long or not long enough?
Hi Melinda, It could have to do with not cooking it long enough.
Hi Michelle, I made these last year and they were very good. However, I found them a little too sweet. I found a similar recipe that didn’t have the brown sugar and instead added about a teaspoon of salt, which brought it closer in taste to a Reese’s peanut butter cup. Your pictures of these, however, are second to none!
Awesome recipe! I’m planning to make this on Easter Sunday. :)
I’m just confused, and I wanna make sure I’ll be doing the right thing. Do I really need to mixed the peanut butter with brown sugar and powdered sugar? It’s already sweet. @_@
Hi Charlyn, Yes, you need those to achieve the right consistency (and flavor!).
I plan to make these delicious-looking eggs today, but I didn’t see anywhere in anyone’s comments what the very cute decorations were that you used for the tops….
Hi Bonnie, I just used some spring-themed sprinkles that I got at the grocery store :)
I made these last year and LOVED them! This year, I found out that my son is lactose intolerant, so I tried to modify the recipe to work around the food sensitivity. I was really nervous about changing the recipe, but they are wonderful! I used Smart Balance Light instead of butter, and melting chocolate that does not contain milk. I followed the directions exactly, and they turned out great! Thank you for such a wonderful recipe!
Does the recipe need to be altered if i want to dip them in white chocolate?
Nope, not at all! Enjoy!
What do u do to get them not to stick to your hands when rolling?
Hi Tonya, I didn’t really have an issue with them sticking too much to my hands. You could always coat your hands in a light dusting of powdered sugar.
Do these have to be kept in the refrigerator?? Will they go bad?
No, they don’t. Unless your kitchen is really warm or humid, in which case the chocolate could get soft and melty.
I love “gritty” PB eggs! These are da bomb!! I added 1/2 tsp kosher salt, to make it less sweet, like a Reese cup. This recipe is a keeper! I’ve tried 4 recipes from this blog and so far they have all been hits!
These were amazing. I almost wish I had made them smaller. They are so rich. I am just wondering what to do with all my leftover chocolate??
I made choc covered pretzels with the little pretzels. = )
I am going to make these today!! My son is allergic to peanuts so I can’t buy the actual Reese’s eggs but I am going to sub soy butter…it’s what we use for a pb replacement, I use it in anything that calls for pb. YUM!! Thanks for the recipe!
I made these at Easter and they were a hit. My brother even said that Reese’s should be worried! Mine were not as pretty as yours. I had the same problem as another post mentioned….the pb mixture kept falling apart as I tried to coat them. It was more like they were melting…maybe I should have kept them in the refrigerator longer?? Today I am going to try your pb cups! I can’t wait! Thanks for sharing. :)
Hi Sue, If they were cold from the fridge, they shouldn’t fall apart. If you notice they are too soft to dip, I would pop them in the freezer for 15 to 30 minutes before trying again. Also, did you use natural peanut butter? If so, that could cause them to stay soft.
These were yummy and SO easy, though mine weren’t as pretty as yours. Also, I think I might not have cooked it long (or slowly) enough because the sugar stayed a little grainy.
Enjoy your posts!!
I made these eggs with dark chocolate instead of the milk chocolate and they were absolutely delicious! My husband was really wowed by them. Thanks for a great recipe!
Okay, so I made these for Easter – I found out at the last minute I didn’t have milk chocolate, so I had to use semisweet. I would tell you how they turned out, but I didn’t even get one. They were gone by the time I got to the plate. I think that’s a pretty good indication that they were yummy.
I made these to bring to my in-laws for Easter and they were a huge hit! I should have made 2 batches, because the adults were fighting the kids off of them. Everyone loved them. Another great one – thanks!!
….oh and I want to try making them with white chocolate next time!
made these today! THANK YOU for the recipe, they turned out wonderful!!!
These treats look so charming and sweet, I just had to make them for my family Easter dinner which was on Friday. Everyone loved them and I’ll be making them for years to come! I’ll be writing about these on my blog, with a link back to yours, of course. Thank you for sharing! Mar
I just finished making these and almost didn’t want to let them cool down before trying one. They turned out so good and i used the leftover chocolate to draw little designs on top the eggs that I didn’t put sprinkles on. Soooo happy with this recipe!!!
I was wondering if you have come across a recipe with the following ingredients : peanutbutter, sweetened condensed milk, confectioners’ sugar & chocolate chips (I believe that is all). I had the recipe but can not find it. I didn’t know if you had anything like this. Basically all I need is exact measurements. Thanks! Happy Easter!
Not sure what I did wrong. The eggs wldnt stay on the forks. Seems when the chocolate hit it, it became too soft and fell off. Nothing worked as a dipping method. So I decided to pour it of the eggs. Can’t say they’re the prettiest since when I chipped away some if the edges, it took too much off and exposed the peanut butter. What did I do wrong??
Hi Stac, Did you actually pierce the eggs with the fork? You really just use the fork to push it around; I drop the egg in the chocolate, use a fork to flip it over (but don’t actually stab the egg with the fork) and then lift it out almost like a forklift (the fork stays flat and you just scoop underneath the egg to lift it, letting the excess chocolate drip off between the tines). I hope that makes sense!
Was just wondering if you have come across a recipe with the following ingredients : peanutbutter, sweetened condensed milk, confectioners’ sugar & chocolate chips (I believe that is all). Mix all together and then roll into balls. I had the recipe but can not find it. Didn’t know if you had anything like this, for exact measurements.Thanks
Oooh I haven not, but that sounds great, I will be on the hunt!
What a great recipe! I made mine with natural peanut butter and they came out fine — they were a little soft and spread out at first, so after I refrigerated, I just reformed them (like playdough) into a thicker egg shape. I ended up with a TON of leftover chocolate. Next time, I’d probably make it with only one cup of chocolate chips and on T of coconut oil (I didn’t have shortening). Thanks for posting!
Has anyone tried this with dark chocolate?
These look so tasty! I’ve always loved peanut butter eggs and wanted to find a recipe this week, so THANK YOU for posting. I’m wondering if I can substitute sunbutter (sunflower seed butter) for the peanut butter for my son with nut allergies. Sunbutter is really tasty, I can’t imagine why I couldn’t swap it out. Happy Easter!
Hi Margaret, Yes, I definitely think you could use sunbutter in place of peanut butter here.
Can I sub semi-sweet mini chocolate chips? That’s all I have!
I made these today, they are very easy to make, I had a hard time dipping them in the chocolate, my fork kept getting away from me and there was a quite a bit of excess on the wax paper on it. I am hoping I can chip those off so they look prettier, all and all these was a really positive experience, I just have to learn to dip better!
thank you so much for sharing this recipe!! i love anything reese’s and jumped at the chance to make my own (especially since i would get to lick the bowl!). i made them last night and they absolutely taste like reese’s! i even used reduced fat peanut butter (all i had on hand) which didn’t seem to affect the taste at all. instead of using shortening, i drizzled the chocolate chips with vegetable oil before melting. can’t wait to share these family and friends!
I made these last night and they’re SO yummy! Thanks for sharing!
I am totally making these! Thanks for the recipe. My husband is a peanut butter egg freak. :0) How long do these typically last in the ‘fridge?
Hi Christy, I would say a couple of weeks, as long as they are stored in an airtight container.
one word amazing i will never buy a reese cup again :)
good lord! I need these now!…but my hips certainly don’t. ;D
i think Easter has way better candy than Halloween. Mini Eggs are my all time favorite candy ever but I think if I make these I will be changing my story. YUM!
Your photographs are excellent! The eggs look delicious.
Would butter or lard work instead of the veg shortening? These look delicious!
Hi Autumn, I would use lard, not butter.
I use Amish home churned butter and they turn out just fine. It makes it taste that much better too.
This is my very favorite candy of all time! I buy the hearts around Valentine’s Day to last me until Easter and then I load up on the eggs :) Your homemade take looks perfect!!
I love all your recipes, yet rarely comment. However, seeing this post I couldn’t help but wonder if we are somehow related. I love peanut butter eggs! You are my hero.
Can’t wait to try this. Yum!
Also, anytime I try to share your recipes via Twitter (through your share buttons) I always get an error… just FYI.
Hi Joy, Thank you for the heads up! I will look into it.
Can’t wait to make these with my children this weekend with soynut butter, since they are allergic to peanut butter. Thanks for sharing this recipe!
Wow! These are just perfect! My Reese’s peanut butter cup gene has activated and is urging me on to make these! Bet they are so much better!
Would chunky peanut butter mess it up? I accidentally bought a jar and no one will eat it. I thought if it was in a candy who could say no?!?!
Hi Corynn, Good question! I think chunky peanut butter would work just fine! You’ll just have crunchy peanut butter eggs :)
I have never made my own Reese’s eggs, however I am all about trying this as they look just as good if not better than the original!
These look absolutely perfect and scrumptious! One of my favorite Easter treats!
Nicely done! We adore chocolate-covered peanut butter in all shapes and sizes. But the bigger, the better :)
I love these! They are one of my all time favorite treats! Your dipping looks amazing! Mine never look this pretty!
I wonder if you could use nutella or almond butter instead of PB. just curious. I love me some PB and chocolate.
I definitely think you could!
I made the cups with nutella on the inside and a mix of dark chocolate and cinnamon chips on the outside. yummm!
Have been wanting to make something similar with white baking chips since I’m allergic to chocolate. This gave me just the push I needed to get in the kitchen and do it.
I think I just died and went to heaven! These are my ALL TIME favourite Easter treats! Now I can make them at home, awesome!
Peanut butter eggs are my favorite! I’m so drooling over these.
Yay!! I’m betting the Easter Bunny at this house is going to bring lots of these little goodies for my kids! :)
Bonus they can be made after they go to bed Saturday night! ;) Thank you for the recipe Michelle!
holy moly :) these are good! Just finished them up and I can not wait for Rob to get home he is going to fall in love with me all over :)
Having this recipe is trouble!! Yikes…I LOVE Reese’s!
I love treats that look like they were way more difficult to make than they actually are. The secret is not to tell anyone how easy they are, so they can think you slaved all day and conquered some culinary feat! ;-)
.. or is that just me?
These look wonderful! Who knew they would be so easy to make?
I have 2 questions. 1: I use natural peanut butter normally (the kind you have to stir before using and then keep in the fridge). Do you think that would work or shoud I buy whipped peanut butter? 2: Are these as peanut-buttery as Reese’s? I find that most homemade peanut butter eggs just don’t have the peanut butter intensity that Reese’s do. We REALLY love peanut butter at our house.
Thanks so much for sharing the recipe!
I’d like to know, also, about natural peanut butter vs. regular…so I searched the peanut butter cup BAR recipe comments. Many seem to have successfully used natural peanut butter so I’m going to give it a try here! Please comment ‘back’ if you try it!
Hi Ashley, I would not use the natural peanut butter that needs to be stirred and refrigerated – it would be too oily for this. You could, however, use the no-stir variety that is kept in the pantry (JIF and Skippy make versions of this). And to answer your second question – I do think these are very peanut butter-y!
I made them with the natural Jif and they turned out perfectly! They are delicious, super peanut-ty! Thanks so much for sharing the recipe.
Win-Dixi has Reese’s brand peanut butter and after adding all the ingredients that the recipe called for i think the peanut butter filling tasted just like the filling in the store bought Reese’s eggs.
Yay! These are my husband’s favorites. I love everything peanut butter and chocolate as well, but I’m not traditionally a candy person. You did a great job; these are beautiful!
Will you marry me? I love your recipes thank you so much for sharing these I am going to make them as a little favor for Easter
Mmmmmm YES! Peanut butter eggs are my FAVORITE easter candy! I am so happy you posted this, THANK YOU!
Completely adorable! They wouldn’t stand a chance at lasting here :)
Divine! I’m so trying these. I live for Reese’s peanut butter eggs!!
Yum! I have seen peanut butter chocolate around the blog world but haven’t made it because, well I have an peanut butter addiction, but since it is Easter I am going to make these. But stupid question, is shortening, Crisco?
Actually Crisco is a Brand of Shortening.
Not a stupid question! Yes, vegetable shortening would be Crisco.
These look delicious! What a great Easter chocolate gift idea :-)
Only seeing that peanut butter color there in the middle I drool! They look so lovely!
These are lovely! I love the look of them!
Oh man, these look fantastic!! Well done – dangerous to keep around, though ;)
Amazing! My Husband was walking past and saw the screen and just begged me to make these for him!! He LOVES Peanut Butter (and so do the kids!) so think I’ll have to whip up a batch!
These look perfect!!!
These are so cute!
I am lost for words! I want these! That is all.
You had me at peanut butter and chocolate…!
Like Kristen, these remind me of the peanut butter balls, I used to make at Christmas time. I love the idea of this Easter egg alternative!
These remind me of the peanut butter balls I make for Christmas. Yours look so festive!
Your eggs look delish! They do double-duty of being a great Easter treat AND you posted them on Natl PB&J day. You could dip them in a side of jelly…Lol
Seriously they’re perfect and I love making at-home PB Cups..better than storebought!
Is there any substituion for the shortening? Or do you think I could omit it if I’m using the semi-sweet baking bars? Thanks for another great recipe!
Not Michelle but in my experience, the shortening will help keep the chocolate smoother and “thinner” so that you don’t end up with a big “wad” of chocolate around each egg. It keeps the chocolate layer to a more manageable size and keeps it from building up too much when dipping anything from truffles to cake pops but a thick layer of chocolate, i.e. no shortening, never hurt anyone :)
Just sharing my personal experience on that one.
The shortening also helps the chocolate “set”. I never leave it out!
If you add a big heaping spoon of peanut butter instead of shortening, it adds to the flavor, and produces the same result as the shortening. I did this with the bars, and it was fantastic!
Yep a great substitute for shortening is wax believe it or not. make sure it’s food grade wax. my mom and i made these the other day and without the wax, our first batch didn’t harden as fast, were not as shiny, and the chocolate was harder to manage.
for a half bag of large chocolate chips, i’d put in what would be about 1.5 tbsp.
hope this helps!
Hi E, I would not omit the shortening. I find it essential when melting chocolate for dipping or coating. It really keeps the chocolate thin and from clumping up.
Thanks everyone for your input and help!
Hi Michelle, first Happy Easter to you and your family! :) If you don’t have the say Crisco shortening (in the can or sticks) can you substitute with liquid vegetable oil? Thanks, Kim
No, but butter (not margarine) or coconut oil will work. Vegetable oil might not help the chocolate set, since it’s a liquid at room temp, whereas the others are solids. Hope that helps!
Hi Kim, I would recommend coconut oil. And Happy Easter to you as well! :)
I didn’t put the shortening in mine cause i don’t much care for it and they turned out just fine.
Use palm shortening, much healthier.
You can you parafin wax instead of shortening when dipping chocolate. It keeps the chocolate from melting in your fingers, and keeps the chocolate thin and smooth.
Lecithin – which in essence is still a wax but is a professional chocolate makers emulsifier for candy making. It does allow however the chocolate to set up less flimsy than the shortening does. Good Luck ! (in other words an emulsifier of some form really is your friend here :) )
These look delicious!!
These are easy to make. Fun to decorate and delicious to eat! Thanks for another wonderful recipe BEB!