This post may contain affiliate links. Please read our disclosure policy.
One of the best Easter candies is Reese’s peanut butter eggs and it’s so easy to make them at home! Made with just 6-ingredients, you can easily customize them with different chocolates and sprinkles to add in your kids Easter baskets.
Homemade Reese’s Eggs
These peanut butter eggs are just fantastic! They rival a Reese’s cup, and are so easy to do. These would make wonderful favors for each place setting at Easter dinner, or wrapped in bags with pretty ribbon for a ‘take with you’ at the end of the day. They also make a great midnight snack. So, no matter when you decide to eat one of these, you’ll be glad you made them, and so will everyone else! They’d make great classroom treats, too. You can decorate them into these adorable Reese’s Egg Bunny Race Cars.
Chocolate and peanut butter are the perfect combo and we love creating new chocolate peanut butter desserts. Our Reese’s Peanut Butter Cup Pie, 4-ingredient Peanut Butter Balls and Reese’s Peanut Butter Cup Fudge are just to name a few.
Ingredients Needed
Just a handful of ingredients! Get the full amounts in the recipe box below.
- Peanut Butter. Creamy is best, but crunchy peanut butter can also be used.
- Cream Cheese. Use softened cream cheese.
- Butter: Use unsalted since we are going to add in salt.
- Powdered Sugar. Make sure it’s confectioners sugar and not granulated sugar.
- Salt. Just a pinch.
- Chocolate. Melting chocolate wafers or chocolate almond bark is best.
How To Make Homemade Peanut Butter Eggs
We give you two ways you can make the filling.
- Mix cream cheese and butter until smooth. Add in the peanut butter and sugar until combined.
- Shape into balls and form into an egg shape. Place on parchment paper and freeze for 30 minutes.
- Alternative Method: Shape and press your peanut butter dough into a parchment lined dish and freeze until it’s firm. When it is ready, use a cookie cutter to make the egg shape. If you can’t find an egg shaped cookie cutter, you can use a round metal cutter, and shape it into an egg shape to cut out the eggs. Put the eggs back in the freezer for about an hour.
- Melt the chocolate and the white chocolate separately until melted and smooth. Using 2 forks, dip the eggs and cover in chocolate gently shaking off the excess. Add sprinkles if desired.
- Let harden and serve!
Make Ahead and Storing
- Make Ahead. If you want to prep these early for Easter, you can make them, form them and freeze them and then transfer to a freezer bag and dip in chocolate at a later time.
- Storing. Store leftovers in the refrigerator in airtight container for 3-5 days.
Tips and Variations
These classic chocolate peanut butter eggs are delicious as is, but you can make some fun new variations!
- Melting Chocolate. I prefer melting chocolate wafers or chocolate almond bark. When melting the chocolate chips in the microwave, you need to stir the chocolate about every 15 seconds while it’s melting. If it stays in the microwave a little too long, and you end up with thick chocolate, just add a few drops of milk, or heavy cream, and microwave for about 5 seconds, stir, and keep stirring until the chocolate thins, and becomes smooth and creamy. Continue to add Milk, or cream a few drops at a time, and keep stirring until the chocolate thins.
- Sprinkles. There are so many fun Spring and Easter sprinkles that you can add on top of the peanut butter eggs.
- White Chocolate. I love white chocolate and it’s a great variation for these. Use melted white chocolate almond bark to cover eggs instead or drizzle some over the chocolate eggs.
- Fun Colors. There are also lots of great color options in candy melts, so you can make yours pink, blue, green or yellow. Or, you can use candy melts to just drizzle on top to add a pop of color.
- Customize. Use frosting to pipe your families names or initials on top.
Alternative Peanut Butter Filling Recipe
We have updated this recipe and prefer the peanut butter cream cheese filling. However, if you’re not a fan of cream cheese, here is another filling recipe (as shown in the video).
- 1 cup of peanut butter
- 1/2 cup of butter (melted)
- 2 Tablespoons of brown sugar
- pinch of salt
- 2 cups of powdered sugar
- 12 – 16 ounces of milk chocolate chips
Using these ingredients, follow the directions in the recipe box below.
Other Easy Easter Treats
- Easter Egg Oreo Balls
- Easy Easter Crockpot Candy
- Creamy Easter Fudge
- No Bake Easter Dirt Cake
- Bird Nest Cookies
Add as Google Trusted SourcePeanut Butter Eggs (Reese’s Copycat)
Ingredients
- 8 ounce cream cheese, softened
- 1/2 cup butter, softened
- 18 ounce jar creamy peanut butter
- 2 pounds powdered sugar
- 1 pound melting chocolate, (or chocolate almond bark)
- 1 pound white melting chocolate, (or white almond bark)
- Easter sprinkles, (optional)
Instructions
- In a large bowl using an electric or stand mixer, beat cream cheese and butter until smooth. Add in the peanut butter until combined.
- Beat in the sugar until well mixed. I use a 1 ½ tablespoon scoop to make balls that I form into an egg shape. Place the eggs on a wax or parchment paper lined baking sheet and freeze for about 30 minutes.
- In a microwave-safe bowl in 30 second increments melt the chocolate and the white chocolate separately until melted and smooth.
- When the chocolate is ready using 2 forks dip the eggs and cover in chocolate gently shaking off the excess. Place the dipped egg back on the wax or parchment paper and immediately add sprinkles if desired. Let harden and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
Getting ready to make Pumpkins with this recipe. I used it to make eggs at Easter. So much better, budget wise, and taste as good if not better than name brand..
I dont see how much ingredients go in the peanut butter egga
The amounts are listed in the recipe card near the bottom of the page.
I can’t find the vanilla about.. plz help
Most of the ingredients are not used in the recipe. The ingredients are generally consumed before the recipe can be made.
These look delicious, thank you for sharing!
Do you think you could substitute vegan butter? It’s margarine usually
What if you use salted butter and do not add the pinch of salt??
that will work fine.
PEANUT BUTTER AND CHOCOLATE ARE ALWAYS A WINNING COMBO!
What kind of chocolate should I use?
You can use whatever chocolate you prefer. We like to use milk chocolate with this recipe.
Why do they have to be stored in the refrigerator. None of the ingredients really need to be refrigerated. My butter is always stored in a covered dish on the counter.
Hi Mary, you can store them on the counter as well. This is just how I prefer them. Thanks!