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!

Peanut butter eggs, cut in half and stacked with Easter eggs in the background.

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!

MY OTHER RECIPES

Copycat Reese’s Peanut Butter Eggs

An overhead shot of peanut butter eggs, decorated with pastel sprinkles.

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.

Shaped peanut butter eggs on a pan, before being coated in chocolate.

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!

A collage showing a peanut butter egg being dipped in chocolate.

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? ;-)

A peanut butter egg cut in half on a stack of peanut butter eggs.

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

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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!

Ingredients:

  • 1 cup (270 grams) creamy peanut butter
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (50 grams) light brown sugar
  • 1¼ cups (142 grams) powdered sugar
  • 2 cups (340 grams) milk chocolate chips (or 12 ounces milk chocolate, chopped)
  • 2 tablespoons vegetable shortening

Directions:

  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 simmer, stirring constantly. Remove from the heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes:

  • 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!

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on April 3, 2012.

[photos by Whitney Wright]

Homemade Reese's Peanut Butter Eggs :: This copycat recipe only uses a handful of ingredients, is easy and will be a holiday staple! #easter #eastercandy #reeseseggs #copycatrecipe #peanutbutter