Peanut Butter Eggs are filled with a creamy peanut butter center that sits inside a rich chocolate coating. Easy to make in minutes, they taste so much better than any store bought candy and are perfect for filling Easter baskets.
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This homemade Peanut Butter Eggs recipe is an easy way to recreate the classic Reese’s candy from scratch using only 5 ingredients.
Celebrate Easter with the classic combination of creamy peanut butter and chocolate; your family’s baskets are not complete unless they contain these delicious no-bake Easter-themed desserts!
Homemade Peanut Butter Easter Eggs
Our easy Peanut Butter Eggs are rich, sweet, and just a little salty; they taste like a copycat of the popular Reese’s peanut butter store-bought candy, but are even better because they’re prepared without preservatives.
This delicious springtime dessert is so much fun to make simply by preparing a peanut butter filling, forming the dough into individual egg shapes, dipping each in melted chocolate, and decorating with an extra drizzle.
While there are many renditions of the traditional Reese’s Easter treat, I think this recipe more closely resembles that of the real Reese’s peanut butter cups because I mix graham cracker crumbs into my filling mixture; this way you can replicate the grainy texture and taste of the original candy in the comfort of your kitchen.
Why We Love Chocolate Peanut Butter Eggs
- Quick and easy to make a copycat candy.
- Uses only 5 simple ingredients.
- No chocolate molds or cookie cutters needed.
- Fun for kids to help shape with their hands and decorate with a custom design.
- Perfect Easter basket stuffer, holiday gift, or sweet treat for holiday parties.
Peanut Butter Eggs Ingredients
- Honey graham crackers: You can use gluten free graham crackers to make this a GF recipe.
- Powdered sugar
- Creamy peanut butter: I love a smooth texture, but you can use crunchy peanut butter if you prefer. Do not recommend using natural peanut butter in this recipe–it is too oily and the eggs will not set properly.
- Salted butter: You can use unsalted butter if you prefer but I do recommend adding some extra salt to the graham cracker crumbs and powdered sugar to help cut the salt.
- Dark chocolate chips
Substitutions and Additions
- Pick Your Peanut/Nut Butter: You can substitute crunchy peanut butter if you want more texture in your eggs. If you want the filling to be smooth, you should keep to creamy peanut butter. You can also substitute another nut or nut alternative butter, such as almond butter, cashew butter, and SunButter, but please be aware that they all have different consistencies so you may need to add more or less crumbs and powdered sugar to get a firm dough.
- Choose Your Chocolate: You can use dark baking chocolate cut into chunks instead of dark chocolate chips if you prefer. Alternatively you can substitute semi-sweet chocolate, milk chocolate, or white chocolate for a sweeter result.
- Seasonal Shapes: Instead of eggs, you can use this recipe to form your favorite shapes. Try chilling the mixture, rolling it out, and using a cookie cutter to create custom shaped candy. Then dip your shapes in the chocolate and decorate. You can use a heart-shaped cookie cutter for Valentine’s Day, a pumpkin-shaped cutter for Halloween, a candy cane for Christmas, etc.
- Design or Decorate: Decorate your eggs with pastel colored sprinkles or jimmies, add a contrasting color of chocolate drizzle, or create your own designs.
Recommended Tools
- Baking sheet
- Parchment paper
- Microwave-safe bowl
More Easy Easter Recipes
How to Make Peanut Butter Eggs
- Form The Filling: Whisk together the graham cracker crumbs and powdered sugar. Beat in the peanut butter and melted butter until a stiff dough forms. Roll the dough into balls and form each into an egg shape.
Pro Tip: The dough may look dry but when pressed together it should hold its shape. - Chill: Chill in the freezer for 10-20 minutes.
- Coat In Chocolate: Dip each egg in melted chocolate until coated. Then, use the rest of the chocolate to drizzle back and forth over the eggs to decorate them.
Pro Tip: You can reheat the chocolate in 10 second increments if it is too cool to drizzle. - Serve: Chill in the refrigerator to set completely before serving. Enjoy!
Tips for the Best Easter Peanut Butter Eggs
- Do not use natural peanut butter in this recipe–it is too oily and the eggs will not set properly. I think Jif or Skippy works great!
- It is important to let the inside peanut butter mixture set and harden before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
- These eggs are definitely easier to dip if you chill them in the freezer, not the refrigerator.
- If the eggs start to soften too much as you dip them in chocolate, you can place them back in the freezer for 5-10 minutes to firm up before continuing.
How To Decorate Peanut Butter Eggs
There are so many fun ways to decorate these Peanut Butter Eggs!
- This classic chocolate drizzle is a quick and easy way to decorate them however this recipe is a great way to get the family involved in fun ways.
- You can decorate the eggs with a variety of sprinkles, sanding sugar or even sea salt on top.
- Use white chocolate chips or colored candy melts to decorate the eggs like dyed easter eggs using a variety of colors, drizzles and toppings.
- You can even change the shape of the eggs and use this recipe to make Peanut Butter Christmas trees, hearts, pumpkins or any other shape that matches your theme.
How to Store Peanut Butter Chocolate Eggs
- To Store: These Peanut Butter Eggs can be stored at room temperature for up to 2 weeks or in an airtight container or bag in the refrigerator for slightly longer.
- To Freeze: Store these Peanut Butter Eggs in a freezer-safe container or bag for up to 3 months.
More Delicious Recipes
- Peanut Butter Stuffed Cookies
- Strawberry Banana Cheesecake Salad
- Pineapple Upside Down Dump Cake
- Buckeye Pie
- Easter Fruit Fluff
- Homemade Reese’s Eggs
- Bunny Butt Cookie Dip
Peanut Butter Eggs
Serves — 20
Peanut Butter Eggs are filled with a creamy peanut butter center that sits inside a rich chocolate coating. Easy to make in minutes, they taste so much better than any store bought candy and are perfect for filling Easter baskets.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- ⅔ cup honey graham cracker crumbs
- 2¾ cups powdered sugar
- ¾ cup creamy peanut butter
- ½ cup (1 stick) salted butter melted
- 10 ounce bag dark chocolate chips
Instructions
- Line a large cookie sheet with parchment paper.
- Whisk together the graham cracker crumbs and powdered sugar in a large mixing bowl until combined.
- Beat in the peanut butter and melted butter until a stiff dough forms. The dough may look dry but when pressed together it should hold its shape.
- Use a 1 ½ Tablespoon cookie scoop to scoop out some of the dough and then roll it into a ball and form into an egg shape.
- Place the egg on the prepared cookie sheet and repeat with the rest of the dough.
- Place the pan in the freezer for 10-20 minutes or until the eggs are firm enough to dip in a warm chocolate.
- Once the peanut butter eggs are firm, melt half of the dark chocolate in a shallow bowl in the microwave in 30 second increments, stirring each time you heat it.
- Remove the eggs from the freezer and dip them, one by one, in the chocolate until coated.
- Allow any excess chocolate to drip off and then replace the coated egg on the cookie sheet and repeat until all the eggs are coated.
- If you run out of chocolate, place the rest of the chocolate chips in the bowl and heat as directed above until melted and then return to dipping your eggs.
- If the eggs start to soften too much you can place them back in the freezer for 5-10 minutes to firm up before continuing.
- After all of the eggs have been coated in chocolate use the rest of the chocolate to drizzle back and forth over the eggs to decorate them. You can reheat the chocolate in 10 second increments if it is too cool to drizzle.
- Place the pan in the refrigerator and allow the chocolate to set completely before serving.
Jenn’s Notes
Storage:
- To Store: These Peanut Butter Eggs can be stored at room temperature for up to 2 weeks or in an airtight container or bag in the refrigerator for slightly longer.
- To Freeze: Store these Peanut Butter Eggs in a freezer-safe container or bag for up to 3 months.
- Do not use natural peanut butter in this recipe–it is too oily and the eggs will not set properly. I think Jif or Skippy works great!
- It is important to let the inside peanut butter mixture set and harden before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
- These eggs are definitely easier to dip if you chill them in the freezer, not the refrigerator.
- If the eggs start to soften too much as you dip them in chocolate, you can place them back in the freezer for 5-10 minutes to firm up before continuing.
Nutrition Info
Calories: 252kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 151mg | Fiber: 1g | Sugar: 23g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.5mg
10
Haven’t tried it but it looks heavenly