Peanut Butter Eggs are one of the best things about Easter, and even better when they are homemade! This recipe is an easy version of the Reese’s classic with simple ingredients like peanut butter and chocolate. Find out how to make these DIY treats to fill your Easter basket.

Six chocolate peanut butter eggs are shown in a ceramic basket.

Every year at Easter, my sister and I would stumble sleepily into our dining room to be awakened from our slumber with beautiful baskets full of goodies.

And every time, the first thing I would grab was the Reese’s Peanut Butter Egg.

While their flavor is very similar to that of Peanut Butter Cups, the ratio of peanut butter filling to chocolate coating is SO much better. (That is, if you’re a peanut butter lover like me, too!)

Making your own candy at home takes a little time, but it’s so much fun! Plus, they actually taste better. You can even get your kids involved in a fun Easter craft.

(And another bonus, you can make them a little healthier with a few simple ingredient swaps!)

If you love these eggs, then you’ve got to check out these Peanut Butter Cups, too! They’re great to enjoy year-round.

Peanut butter, powdered sugar, chocolate chips, vanilla, salt, and graham crackers are the ingredients in this recipe.

Ingredients

The simple ingredients you need to make this homemade Peanut Butter Eggs recipe include:

  • Peanut butter. A creamy, regular kind such as Jif is best to use. The natural kinds of peanut butter separate and are more liquidy, but they will work. Just note that the texture may be a bit different. You can also sub cashew or almond butter.
  • Powdered sugar. This ingredient is a must for both it’s texture and flavor. You can try subbing with other non-nutritive sweeteners, but make sure they are confectioners and not regular sugar.
  • Graham crackers. A little goes a long way in giving the filling that subtle coarse texture. You can use regular or a gluten-free brand with similar results.
  • Vanilla extract. Use just a touch, don’t overdo it.
  • Salt. This ingredient is optional and can be left out if your peanut butter is already salted.
  • Chocolate. Use ither milk, semi-sweet, or dark depending on your desired level of sweetness. I used a mixture of semi-sweet and milk chocolate. Get a good quality kind for even better results. Ghirardelli and Guittard’s are amazing!

How to Make Peanut Butter Eggs

The basic steps for making these Peanut Butter Eggs are easy to follow. See the recipe card for more detailed ingredient amounts.

Process Crumbs

Place the graham crackers in the bowl of the food processor. Pulse until you see a very fine crumb. These will be mixed into the peanut butter filling and you will notice any large chunks.

Graham crackers are crushed with a food processor.

Mix the Filling

Combine the processed graham crackers with the creamy peanut butter, powdered sugar, vanilla, and salt into a large bowl. Mix well to combine. Be sure all of the ingredients are incorporated thoroughly so every bite is smooth and consistent.

Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. The dough needs to be chilled so it will be stiff enough to handle.

Cut into Eggs

Once the mixture has chilled, it’s time to get to cutting. Lightly dust your surface with a small amount of powdered sugar. Roll out the dough until it is about ½-inch thick.

Using an egg-shaped cookie cutter, make the cuts into your rolled mixture. You want a small one, about 2-inches long (I used the smallest one in this batch.)

If you don’t have this shape, use a knife to cut egg outlines by hand. It will take a little longer but it will turn out just as delicious!

Place the egg-shaped peanut butter pieces onto baking sheets or plates lined with wax or parchment paper. Put them in the freezer for 1-2 hours, or until firm.

Coat in Chocolate

When the eggs are almost done freezing, prepare the chocolate mixture. Add the chips to a medium-sized bowl that is microwave safe. Heat for 2 minutes, stopping every 30 seconds to stir. Be sure not to overheat the chocolate or it will scorch.

Using a fork, place one frozen peanut butter egg into the chocolate. Carefully press it down. Use the fork to pour additional chocolate over the top of the egg. Spread the liquid evenly. Once it is fully coated, lift the egg out of the chocolate. Scrape off any excess coating on the side of the bowl.

Set the egg on a wax-paper-lined tray to firm up. Repeat with another frozen peanut butter piece until all of the eggs are coated.

About halfway through the dipping process, reheat the chocolate. Place the bowl in the microwave for another 30-60 seconds. Stir well after each 30-second interval. This will ensure smooth chocolate for every peanut butter egg.

There will likely be leftover chocolate at the end. If there is, simply use it up by making some chocolate covered pretzels!

Meal Prep and Storage

  • To Prep-Ahead: The peanut butter mixture can be made up to 2-3 ahead of time. To use, be sure to let it sit at room temperature for 10-15 minutes to soften. Leave the filling covered with a damp paper towel in the fridge until you are ready to dip in the chocolate.
  • To Store: Place the eggs in an airtight container and leave at room temperature for up to 2 weeks.
  • To Freeze: These eggs can be frozen in a freezer-safe container for up to 6-9 months.

Dietary Modifications

The recipe you’ll find below is already soy-free, if using soy-free peanut butter. Here are some adjustments you can make to help it fit your other dietary requirements.

  • Nut-free. Replace the peanut butter with a nut-free butter, like sunflower seed butter or pumpkin seed butter.
  • Gluten-free. Instead of traditional graham crackers, opt for a gluten-free version.
  • Dairy-free. Use chocolate chips free from dairy, like Enjoy Life. But do note, these brands might not melt the same as milk or semi-sweet.
Homemade chocolate eggs are stacked on top of each other.

FAQs

How do you make chocolate-covered peanut butter eggs?

To make chocolate-covered peanut butter eggs, mix together a filling with peanut butter, powdered sugar, graham crackers, and vanilla. Shape the mixture into eggs, and then dip in melted chocolate.

Is peanut butter good with chocolate?

Peanut butter and chocolate go well together because many people enjoy the combination of sweet and salty. The roasted peanuts complement the cocoa bean in the chocolate, as well.

How is a peanut butter egg different than a peanut butter cup?

The shape of a peanut butter egg allows for more filling compared to a peanut butter cup.

Expert Tips and Tricks

  • Pulse well. Be sure to thoroughly process the graham crackers before mixing into the peanut butter so they’re a super fine crumb.
  • Warm slow. Do not heat the chocolate too quickly or it will scorch.
  • Shape it up. Use egg-shaped cookie cutters for ease it shaping the peanut butter.
  • Chill out. Let the shaped peanut butter mixture sit in the freezer to harden before dipping into the chocolate.
  • Let it sit. Allow enough time for the chocolate to harden after dipping the eggs.
Overhead picture is used to show creamy homemade chocolate peanut butter eggs.

More Chocolate Recipes

Curb your chocolate cravings with any of these other recipes:

Peanut Butter Cups

No-Bake Chocolate Oatmeal Cookies

Easy Chocolate Mousse Recipe

Chocolate Chia Seed Pudding

For the chocolate lovers you need to make these Chocolate Banana Muffins! And for those that don’t, these Caramels are a must!

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5 from 1 vote

Homemade Reese’s Peanut Butter Eggs

Peanut Butter Eggs are one of the best things about Easter, and even better when they are homemade! This recipe is an easy version of Reese's classic with simple ingredients like peanut butter and chocolate.
Yield 10 eggs
Prep 30 minutes
Total 2 hours

Ingredients 

  • cup peanut butter smooth
  • ½ cup powdered sugar plus more for rolling
  • ¼ cup graham cracker crumbs
  • tsp. vanilla
  • 1 pinch of salt
  • 1 12-oz. bag chocolate chips milk or semisweet

Instructions 

  • Process the graham crackers in a food processor until they are a very fine crumb.
    ¼ cup graham cracker crumbs
  • Mix peanut butter, powdered sugar, graham crackers, vanilla, and salt in a large bowl until well combined. Refrigerate the dough for 30 minutes.
    ⅔ cup peanut butter, ½ cup powdered sugar, ¼ cup graham cracker crumbs, ⅛ tsp. vanilla, 1 pinch of salt
  • Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll the dough out until it is ½-inch thick. Use a 2-inch egg-shaped cookie cutter to cut the peanut butter “dough” into egg shapes. You can also use a knife to cut if you don’t have a cookie cutter. Place the cut egg shapes on a wax paper-lined plate or tray and freeze for 1-2 hours.
    ½ cup powdered sugar
  • Add chocolate chips to a medium-sized bowl and melt in the microwave for 2 minutes, stirring every 30 seconds. Using a fork, dip one frozen peanut butter egg into the melted chocolate, pushing it down slightly so the back is coated in chocolate. Spoon over more chocolate to cover the top. Spread it with the back of the fork until it is smooth and then gently lift the coated egg out of the chocolate. Scrape off any excess chocolate on the side of the bowl as it is being removed.
    1 12-oz. bag chocolate chips
  • Place the chocolate covered eggs on a piece of wax paper to firm up. Repeat with the remaining frozen eggs. Reheat the chocolate halfway through to ensure a smooth finish. You will end up with roughly ⅓-½ of the chocolate left.
  • Wait a few hours, or until the chocolate covered eggs are completely hardened, to serve. You can also refrigerate them to speed this part of the process up. Enjoy!

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5 from 1 vote

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: The peanut butter mixture can be made up to 2-3 ahead of time. To use, be sure to let it sit at room temperature for 10-15 minutes to soften. Leave the filling covered with a damp paper towel in the fridge until you are ready to dip in the chocolate.
  • To Store: Place the eggs in an airtight container and leave in at room temperature for up to 2 weeks.
  • To Freeze: These eggs can be frozen in a freezer-safe container for up to 6-9 months.

Nutrition

Calories: 134kcal, Carbohydrates: 11g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 97mg, Potassium: 116mg, Fiber: 1g, Sugar: 8g, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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