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!
How to Make Copycat Reese’s 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.
Recipe Notes
- 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!
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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
Watch the Recipe Video:
Homemade Peanut Butter Eggs
Ingredients
- 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
Instructions
- 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.
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!
This recipe was originally published on April 3, 2012.
[photos by Whitney Wright]
….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!
Yes, definitely!
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.
Cheri’
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!