Homemade Peanut Butter Eggs

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. Some of us may have tried to goad their younger sibling into a trade. (Sometimes parents acted as commissioners, intervening to veto the trade.) These things just didn’t happen with the Easter basket, thanks to the Easter bunny being tight with Santa. 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 (this is shocking news, 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 already tackled homemade peanut butter cups, I decided this Easter would be the year for homemade peanut butter eggs. I don’t think I’ll ever go back!

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.

1 hour.

There are days that it would take me longer to work up the effort to actually go to the store to buy Reese’s eggs than it would take to just make them myself. 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.


Whether you put them in someone’s Easter basket on Sunday, or share them on a dessert platter, you just have to make these peanut butter eggs this week! They’re too easy and too cute not to. I am planning to put them 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 on Sunday. No matter how much we eat, there’s always room for a treat on the car ride home! Right? Or is that just me? ;-)

One year ago: Peanut Butter Snickers Cookies
Two years ago: Italian Chicken Salad Sandwiches

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Homemade Peanut Butter Eggs


  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 1¼ cups powdered sugar
  • 2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
  • 2 tablespoons vegetable shortening


  1. Line a baking sheet with wax paper or parchment paper; set aside.
  2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, 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.
  3. 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.
  4. 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. Store in the refrigerator in an airtight container until ready to serve.

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