If you’re a fan of Reece’s Eggs you are going to love my version! Not only are my peanut butter eggs super fun to make at home but they are unbelievably easy and taste so much better too. They truly are the ultimate Easter treat that everyone loves. I find that the store-bought candy can be too oily, my recipe on the other hand makes smooth, creamy, rich, and decadent eggs that can be decorated with fun sprinkles or extra chocolate. They’re made with basic pantry ingredients and there’s no special equipment needed which means you can get making them today! Check out my full recipe below including step by step photos, notes on ingredients, and all the tips you need to make the most delicious Easter treat.
Looking for more fun and exciting Easter recipes? Check out my Easter Bunny Cupcakes, Easter Egg Cake, Easter Chick Cupcakes, and my Easter Cookies!
What you need to make this recipe
Peanut butter – make sure to use smooth and creamy peanut butter for best results. Don’t use natural peanut butter because the excess oil will stop the eggs from setting properly.
Powdered sugar – this is not only used for sweetness but it binds the peanut butter together making it easy to roll out.
Butter – make sure to use unsalted and that it’s at room temperature before starting.
Milk – if your peanut butter filling seems a little dry you can use some milk to soften it. You can also use water or non dairy milk instead.
Vanilla extract – mixed with the peanut butter for added flavor, make sure to use vanilla extract and not essence.
Semi-sweet chocolate – although I love to use semi-sweet chocolate you can use any kind of chocolate you like.
Coconut oil – the oil is used to help thin out the chocolate making it easier for dipping. You can use either with great results.
How to make Peanut Butter Eggs
1. Add the peanut butter, butter, and vanilla to a stand mixer and mix on low until thoroughly combined, scrape the bowl down.
2. Slowly add powdered sugar and mix in medium low. Really important to scrape the bowl down here too!
3. Pinch off a heaping tablespoon of the mixture ( I weighed mine to be 25g each) and roll balls in the palms of your hands then flatten slightly.
4. Transfer to a parchment-lined baking sheet and press down to further flatten then use hands to model into an egg shape. Chill to firm, at least 20 minutes.
5. Melt the chocolate and coconut oil in a medium bowl and mix to combine. Dip the chilled eggs into the chocolate using a fork and spoon over some more chocolate to cover. Tap the excess chocolate off then use a knife to scrape more excess chocolate from the bottom.
6. Transfer back onto a parchment-lined baking sheet and continue dipping the remaining eggs.
7. If you’re decorating with sprinkled then add them before the chocolate sets.
8. You can also pipe more chocolate onto the eggs for an easy decorative finish.
Pro tips for making this recipe
- If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5-second bursts. Flip the butter with every burst.
- So important to scrape that bowl down after adding the powdered sugar. If you don’t your eggs won’t have a great consistency.
- The butter can be reduced to a tablespoon for a firmer egg if desired.
- Tap those eggs until a lot of the excess chocolate is removed then use a knife or offset spatula to do a final scrape of the bottom for best results.
- You can swap the peanut butter for another nut butter that you like such as almond or cashew butter.
- It’s important you don’t use natural peanut butter which is too oily. It won’t mix as well and will stop the eggs from setting properly.
- When you add the powdered sugar to the mix it may seem very crumbly but don’t worry just give it a mix with a spatula and add a splash of milk or water. Mix again until it comes together.
- The peanut butter filling will have a very playable texture similar to pie dough so it’s easy to roll and shape without being sticky.
- Chill the peanut butter eggs in the fridge before covering in chocolate this makes them much easier to handle and dip.
- I love to use semisweet chocolate but you can use any kind you like even milk chocolate and white chocolate too!
- If your chocolate thickens up when you’re dipping the eggs you can warm it up again to smooth it out.
- If you want to decorate your peanut butter eggs with sprinkles or candy sprinkle them on after dipping them in chocolate while the chocolate is still wet.
Frequently Asked Questions
Do I need to temper the chocolate?
Tempering the chocolate will give you a nice crisp shiny shell but it is not at all necessary. Your eggs will be delicious and much easier with regular melted chocolate. If you want to temper the chocolate it must stay between 87-91F when you melt it. Once it hits the right temperature remove it from the heat and stir it until all the chocolate has melted. You will need to use a candy thermometer.
How can I decorate them?
A scattering of sprinkles or candy on the chocolate before it sets is the easiest way to decorate peanut butter eggs. You can also drizzle some more chocolate on top either with the same chocolate you used for dipping or a contrasting color like white chocolate.
How long do they last, can they be frozen?
These eggs will keep well in the fridge for up to 2 weeks (covered) or can be frozen for up to 3 months. Defrost them in the fridge before serving.
If you love this recipe try these out!
If you’ve tried this Peanut Butter Eggs recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Eggs
Video
Ingredients
- 1 cup peanut butter smooth
- 5 tbsp unsalted butter
- 2 cups powdered sugar
- 2 tbsp milk as needed, or water (optional)
- 1 tsp vanilla extract
- 2 cups semisweet chocolate
- 2 tbsp coconut oil
Instructions
- Cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
- You can drizzle in some milk or water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
- Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.
- After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
- Place in refrigerator to chill until firm, at least 20 minutes.
- Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
- Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
- Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.
Notes
- If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- So important to scrape that bowl down after adding the powdered sugar. If you don't your eggs won't have a great consistency.
- The butter can be reduced to a tablespoon for a firmer egg if desired.
- Tap those eggs until a lot of the excess chocolate is removed then use a knife or offset spatula to do a final scrape of the bottom for best results.
- You can swap the peanut butter for another nut butter that you like such as almond or cashew butter.
- It's important not to use natural peanut butter which is too oily. It won't mix as well and will stop the eggs from setting properly.
- When you add the powdered sugar to the mix it may seem very crumbly but don't worry just give it a mix with a spatula and add a splash of milk or water. Mix again until it comes together.
- The peanut butter filling will have a very playable texture similar to pastry so it's easy to roll and shape without being sticky.
- Chill the peanut butter eggs in the fridge before covering in chocolate this makes them much easier to handle and dip.
- I love to use semisweet chocolate but you can use any kind you like even milk chocolate and white chocolate too!
- If your chocolate thickens up a you're dipping you can warm it up again to smooth it out.
- If you want to decorate your peanut butter eggs with sprinkles or candy sprinkle them on after dipping them in chocolate while the chocolate is still wet.
- Storage - the eggs will keep well covered in the fridge for up to 2 weeks or can be frozen for up to 3 months.
Laura Kowalski says
Absolutely love these and they get rave reviews from everyone. They disappear fast. One note: if your powdered sugar is straight sugar with no cornstarch added ( as some organic brands are) you are going to need to ADD CORNSTARCH to the recipe. Without it the eggs don’t form and firm even after chilling and then they become a messy lake with chocolate added. I’ve learned this the hard way tonight! If your sugar already has cornstarch you’re good to go.
Mirandamom says
These are wonderful! I’m not running to the store these days, so I made some substitutions (homemade peanut butter, salted butter, milk chocolate chips, chopped peanuts instead of sprinkles) to use what I had on hand. I don’t think the final product suffered at all. Thank you for an excellent recipe.
Meg says
These are adorable — the Reese’s eggs are my absolute favorite, and I’ve never considered trying to make them at home. Given how little I’m planning to be out in public for the next few weeks, might be a time to start! 🙂 Thanks!