Home » Dessert Recipes » Candy Recipes » Reeses Peanut Butter Eggs
by Stephanie Manley, Last Updated 24 Comments
Jump to Recipe Print Recipe
Reeses Peanut Butter Eggs are a staple of many Easter baskets. When I was growing up, I didn’t think an Easter basket was complete until there were a few of these tucked inside. Now you can recreate this Easter classic from scratch with this copycat recipe.
Table of Contents
Homemade Peanut Butter Eggs
Sure, you can buy these pretty much everywhere. Why would you want to make these at home?
You can make changes that you might like. For example, I love, dark chocolate. You can make these with dark chocolate.
You could also use some of your favorite peanut butter.
Feeling extra healthy? Maybe your grocery store grinds their peanut butter fresh, you may want to use their freshly ground peanut butter. Natural organic peanut butter is also a great option. Or use homemade peanut butter.
Honestly, it’s just fun to make copycat recipes at home.
Recipe Ingredients
Here’s a list of what you need:
- Peanut butter
- Butter
- Powdered sugar
- Vanilla extract
- Chocolate
Note: For the chocolate coating, you can substitute coconut oil for the butter.
How to Make Peanut Butter Eggs
- In a medium-sized bowl, use a mixer to combine peanut butter and butter until smooth.
- Add powdered sugar and vanilla. Mix until well combined.
- Scoop out a tablespoon of the mixture and use your hands to form it into an egg shape. Place it on a cookie sheet lined with waxed paper. Repeat with the remaining peanut butter mixture. Refrigerate the eggs for 30 minutes before coating them with chocolate.
- Melt chocolate in a double boiler, or in a microwave in 30-second increments. Add butter and stir to combine.
- Remove the peanut butter eggs from the refrigerator and gently dip each one into the chocolate. Place the dipped eggs onto the waxed paper and allow the chocolate to set.
Why Not Just Buy Reese’s Peanut Butter Eggs?
You might ask why you would want to make these at home when you can buy them just about anywhere? One of the best reasons to make a copycat recipe is you start with a known recipe, and then you can have fun customizing it the way you want. For example with this peanut butter egg recipe:
- If you love, dark chocolate, you can recreate these eggs with dark chocolate.
- You can choose to dip some or all of your eggs in white chocolate for a different look.
- You can use your favorite peanut butter.
- If you prefer crunchy peanut butter, you can make your eggs crunchy.
- Make them a little healthier. Use natural, organic, or fresh ground peanut butter.
- You might want to swap the peanut butter for almond butter or cashew butter. Good idea if a family member has peanut allergies.
- If you don’t want eggs, try chilling the mixture, rolling it out, and using a cookie cutter to form any shape you want. Then dip your shapes in the chocolate.
Favorite Homemade Candy Recipes
- Fools Gold Candy
- Homemade Twix
- York Peppermint Patty
- Peppermint Bark
- Rocky Road Chocolate
- Truffle Candy
Favorite Easter Recipes
- Bisquick Coconut Custard Pie
- Carrot Cake Cupcakes
- Copycat Honey Baked Ham
- Cooked Carrots
- Homemade Ham Salad
- Old Fashioned Carrot Cake
- Old Fashioned Deviled Eggs
Check out more of my easy candy recipes and the best Easter recipes here on CopyKat!
Reese’s Peanut Butter Eggs
One of my favorite combos is peanut butter and chocolate – I classify these two as “food groups”! You don’t have to restrict yourself to Easter; you can make Reese’s eggs year round. Everyone loves these peanut butter eggs and your kids will go crazy over them. They are so good!
5 from 10 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Reeses Peanut Butter Eggs
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 24
Calories: 184kcal
Author: Stephanie Manley
Ingredients
- 1 cup peanut butter
- 1/4 cup butter
- 1 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 16 ounces chocolate
- 2 tablespoons butter
Instructions
In a medium-sized bowl combine peanut butter and butter together with a mixer.
Add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of the peanut butter mixture and hand shape into an egg shape. Place eggs on a cookie sheet lined with waxed paper. Refrigerate eggs for about 30 minutes before coating with chocolate.
Melt chocolate in a double boiler, or in a microwave in 30-second increments. Add 2 tablespoons of butter to the chocolate and stir to combine. When the chocolate/butter has fully melted, set aside.
Remove peanut butter eggs from the refrigerator and gently dip each one into the chocolate. Place the dipped eggs onto the waxed paper. Allow the chocolate to set. Once the chocolate has set, the eggs are ready to be enjoyed.
Notes
For the chocolate coating, you can substitute the butter with coconut oil.
Nutrition
Calories: 184kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Calcium: 10mg | Iron: 0.7mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
REVEALED: Copycat Secrets for 2023
free email bonus
Yes, you CAN make it at home!I'll show you how.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Previous Post: « Homemade Brownie Mix
Next Post: Starbucks Snickerdoodle Hot Chocolate »
Reader Interactions
Comments
Annabelle
Hey Stephanie!
I am a blind woman who absolutely loooooooooooooooves to cook! And I can’t deny that making your own recipes with ingredients you have right at home is a lot better for you! After all, homemade recipes are always made with love. That being said, I’m one of those girlies who absolutely loooooooooooooves peanut butter! They say it’s actually good for you! I’ve switched from the “traditional” brands like Skippy to a natural brand like Adams, thanks to a woman who was my weight trainer, whose name is also Stephanie. Let me tell you, it tastes like paradise! And sure, peanut butter and chocolate may be good on their own, but no one can deny that peanut butter and chocolate absolutely taste good together! What a classic combination! Are these the ones that are an egg-shaped version of Reese’s peanut butter cups? I wonder if an egg-shaped mold would work for these. Also, I wonder if cocoa butter would work in this recipe for the chocolate coating. I have some cocoa butter that my American sister (I’m Australian, thank you), whose name is Amber, sent me from her home in San Francisco, California. It comes in little squares, and they stay solid at room temperature. On top of that, they smell really amazing, just like chocolate! The kind she sent me is Big Tree Farms raw cacao Butter, made in Ashland, Oregon, and available from http://www.bigtreefarms.com. If you can’t easily find that in stores where you live, another brand I’d suggest is Sunfoods Raw Cacao Butter (https://www.sunfood.com/cacao-butter-1-pound-sunfood-organic-raw.html).Reply
My kids can’t stop eating these! They are so good!Reply
Reese’s eggs are my favorite! This recipe is spot on!Reply
I like these with crunchy peanut butter.Reply
Joanne
This is SO much better than the storebought stuff. Great recipe!Carrie
So fun and the kids will love theseReply
These are my absolute favorite!Reply
Perfect copycat to make at home!Reply
Aysegul
Wow. It looks very niceReply
Katie
How was it? I would love a copy kat for Baskin Robbins peanut butter and chocolate ice cream.
Reply
Pat Huseman
Oh quit picked Ng. And Stephanie, anyone who cooks or bakes should have been able to understand your fist instructions for the
Substitution.with the butter and coconut.
Looking forward to making this recipe.Reply
Rebecca Baluha
What kind of chocolate?
Reply
PENNYHARLESS
IF YOU DONT WANT EGGS TRY CHILLING THE MIXTURE THEN ROLL OUT AND CUT WITH COOKIE CUTTER THEN DIP IN CHOCOLATE SO CUTE
Reply
Mel
I made these tonight, once they are done I’ll def let ya know how they turn out ❤
Reply
What tool do you use to dip them into the chocolate? Fingers??? LOL
Reply
Susan Gregoric
Forks work well.
Reply
Bonnie
Would the powdered peanut butter mixed with water work?
Reply
Stephanie Manley
I am not sure, I think it may work ok.
Reply
Debbie
What kind of chocolate did you use?
Reply
Janet
The confusion is in the grammer, and can be clarified by saying: “You may substitute 2 tablespoons of coconut oil for the 2 tablespoons of butter in the coating.” In other words, you substitute the new ingredient FOR the old ingredient, or you substitute the old ingredient WITH the new ingredient. Hope that helps.
Reply
Stephanie
Thank you. I will correct this error.
Reply
Jan
Actually, Janet, you made your own typo. Grammar is “ar”, not “er.” Grammar.
Reply
Since I have been following you, I have tried several of your recipes. They have all been easy to make with GREAT results. I can’t wait to try the peanut butter eggs, one of my favorite combos is, peanut butter and chocolate, I classify these two as “food groups”!
Reply
Stephanie
I feel the same way!
Reply
