Homemade Chocolate Peanut Butter Eggs are easy Easter dessert recipe for peanut butter chocolate covered eggs. Simple, quick and easy no bake dessert recipe with peanut butter and chocolate is perfect idea for Easter treat. Homemade Reese’s Eggs are easy, so cute and fun spring treats for kids and adults, too!!! If you love this recipe you’ll most likely also will love this Chocolate Peanut Butter Cheesecake! And for Christmas i suggest you these Peanut Butter Christmas Trees! But I have Valentine’s Day edition, too- Peanut Butter Valentines Heart!
Homemade Chocolate Covered Peanut Butter Eggs Eggs
Spring is in the air and the Easter is just around the corner. In baking world, that means it’s perfect time for easy no bake dessert recipes with few ingredients.
Delicious, quick and simple to make, these Homemade Reese’s Eggs are the best no bake dessert ever. If you are peanut butter and chocolate lovers like I’m, you know what I’m talking about.
Reese’s are my favorite treats. In fact, I couldn’t believe that copycat recipe can taste even better than store bought Reese’s eggs. But when I tried these Homemade Reese’s Eggs, they swept me of my feet!
Besides the fact that these chocolate covered peanut butter eggs taste awesome, you can make them really easy. That’s my favorite thing about this recipe.
This easy recipe uses just few ingredients that you probably have in your house already. You’ll need peanut butter, butter, powdered sugar, salt, vanilla extract and chocolate or chocolate chips. I combined semi sweet and milk chocolate.
But I didn’t want to use just dark or semi-sweet chocolate, like most of the recipe for homemade Reese’s egg does. I wanted them to taste exactly like the store bought Reese’s. Therefore I combined milk chocolate and semi-sweet baking chocolate. Actually, I thing I’ll try to cover them with just milk chocolate next time. And it will be really soon, I’m sure.
Chocolate and peanut butter is match made in heaven. So if you want more chocolate and peanut butter desserts, make sure to check these: Reese’s Peanut Butter Cheesecake, Mini Chocolate Peanut Butter Cheesecake or Peanut Butter Cheesecake Truffles.
Homemade Chocolate Peanut Butter Eggs
- Prep Time: 30 minutes
- Total Time: 2 hours
- Yield: 16 1x
- Category: dessert
Homemade Chocolate Peanut Butter Eggs – simple, quick and easy no bake dessert recipe with peanut butter and chocolate is perfect idea for Easter treat.
- 1 cup creamy peanut butter
- ¼ cup butter-melted
- 2 Tablespoons brown sugar
- 2 teaspoons vanilla
- Dash of salt
- 2 cups powdered sugar
- about 10-12 oz. chocolate or chocolate chips (I used half semi sweet baking chocolate and half milk chocolate)
- Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
- Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
- Gradually mix in powdered sugar.
- Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
- Place it in the freezer until firm enough for cutting.
- Line a tray with parchment paper, set aside.
- Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
- Melt the chocolate and line another tray with parchment paper.
- Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
- Store in the fridge or freeze for longer storage.
- I made 16-17 eggs, but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more eggs.
Add some brown sugar to the peanut butter mix and you will get a closer taste to reeses.
How much brown sugar did u add?
I am relatively new to working with chocolate. For some.reason, i cannot take these from redrigeration/freezing for more than a couple minutes before the chocolate starts melting and they are a mess to pick up. What do i do to harden the chocolate? Doesn’t matter how long the chocolate sets- always happens. I even left a batch in the fridge for 2 days once, and still were a mess by the time i got them to work.
Amazing taste, though 🙂
I’ve always had this issue as well. I use half chocolate chips, half almond bark.
Add some wax when you melt your chocolate! That will help that problem..
Read about how to temper chocolate .This is what chocolate confectioners do to get the shiny hard coated chocolates that don’t melt!
Add some chocolate cooking wafers to the chocolate chips and they won’t melt…done it for years and it is hard to tell the taste…I plan to make these eggs to enter in our county fair next month and will use regular chips and the wafers.
You have to temper your chocolate or it will melt and bloom everytime…melting wafers or compound chocolate doesn’t do this and there is no need to temper
How much of the powdered sugar do you replace with brown sugar?
How much brown sugar did you add? Did you cut back on the powered sugar then?
Brown sugar was in the recipe she wrote.
How much brown sugar did you add to make it taste like the real deal?
How simple and easy to make! Thanks for sharing 🙂
Hi there! Do you think the Wilton candy melts would work for this, or do you recommend using the chocolate chips? My wife and sister are Obsessed with Reese’s, so I’m super excited to make these for Easter. Thanks so much for the recipe!
Hi Steph, I prefer real chocolate or chocolate chips, but you can try with candy melts.
Any ideas what non- dairy substitute would work for butter?
Hi Breanna, you can use margarine.
I like coconut oil.
I use non-dairy everything in my pb balls (refuse to call them buckeyes as I ama Wolverine fan) and they turn out great. I have added a few shavings of wax to the non-dairy chocolate chips while melting as the chocolate doesn’t tolerate room temp as well as regular chocolate chips.
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Wow, these are so good! I love me some Reese’s, but I hate the guilt of knowing I’m eating chemicals. This is so easy and yummy! I agree, adding some brown sugar (2ish Tablespoons) gives it that Reese’s texture.
Kristin is the 2 Tablespoons brown sugar in addtion to powdered suger or do you replace 2 T of powdered sugar ?
The recipe already calls for 2 T of brown sugar.
How in the world do you mix 2 cups of powdered sugar into the peanut butter mixture? You must have serious arm muscles 🙂
I made these tonight. Followed recipe EXACTLY and they turned out HORRIBLE! They just crumble every where when trying to coat with chocolate! ?
I followed recipe exact. Mine very crumbly also. I added another 1/4 C melted butter & 2 more T of brown sugar. Turned out perfect.
Mine did the same thing when I double it!
I double this recipe and it crumble everywhere like it was too dry. Now I don’t know what to do to shape them! Any suggestion?
I loved these! I added 2 tbs of brown sugar. Also the mixture was too dry so I melted another 1/4c butter and added enough to make it the right texture. I dipped some in milk chocolate and some in white chocolate.
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I used to make candy all the time and had a small business with it. I used my Kitchen aid stand mixer and mixed everything. At first it was very crumbly but if you mixed it long enough it became smooth and easy to work with. My recipe called for an 18 oz jar of peanut butter, 1 lb of powdered sugar and 1 stick of butter along with the vanilla and chocolate. I used Merken’s chocolate.
How much calories fat sugar and carbs are in the peanut butter eggs
Alot. Lol. I mean, come on…its peanut butter, sugar, and butter. If you are calorie counting, i would stongly suggest not making/eating these.
Can’t wait to try these. Thanks
Thank you 🙂
Thank you for this recipe! Your site makes me feel like I’m in a candy shop!
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Is there a carb count for the homemade Reese’s peanut butter cups?
Can you freeze these?
Hi Colleen! You can store these in the freezer for a few weeks!
This is the worst recipe that I have ever made. I do not recommend trying it. You will just waste your money. I have been baking for years. Too much-powdered sugar. Less powdered sugar, more butter, and more peanut butter. Do not use semi-sweet chocolate. It will not melt correctly. Use milk chocolate, or melting chocolate.
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Hi! I see comments about adding 2 tablespoons of brown sugar, but the recipe already calls for brown sugar. Did you edit the recipe to include the brown sugar recommendation, or are they suggesting an additional 2 tablespoons for a total of 4 tablespoons?
Hi Gina use 2 Tbsp. brown sugar. I updated the recipe.
Just made but was unable to coat the bottoms. So I frosted with melted milk chocolate chips. Someone please tell me how in the world you get a 11.5 ounce bag of chocolate chips to melt. Enabling you to dip anything in it….
Will rate once we try tomorrow.
I love your recipe – but because of the peanut butter – no thank you. I make a similar recipe but use butter, cream cheese , powdered sugar and of course the baking semi sweets. I also flavor and color the eggs filling. However, thanks for sharing.
I tried this recipe and I did 2 things differently. I put the brown sugar in with the melted butter and let the sugar dissolve a little before I added the other ingredients. I also took some FINELY ground pecan sandies cookies about 3 big tablespoons and added it just before adding the creamy peanut butter and it added a wonderful texture and added a sweet/salty taste that reminded me of Reese’s. I cut the powdered sugar by almost 1/4 cup. The cookies just absorbed all the oils from the peanut butter and the butter so my peanut butter cup filling wasn’t greasy at all.
Oh, if I’m having a problem coating the bottom of my chocolates I just wait until they are set up in the fridge and I can handle them then just dip the bottoms. If you want the bottoms to set quickly put a cookie sheet in the freezer ahead of time then take it out when you are ready to dip your candies take your cookie sheet out and put a sheet of parchment over it. You’ve got a nice cool surface to set your chocolates on. I use this when making chocolate strawberries.
Oh I did increase the peanut butter ratio a little too. I regret I don’t remember how many extra tablespoons of peanut butter I added I think it was 3. I was adding to taste and consistency but come on people everyone’s tastebuds are different and it’s a basic recipe so if you have the ingredients just take the basic recipe and play with it to taste. If it’s too sweet then make the recipe your own by adding more peanut butter and subtracting powdered sugar but you are going to need a binder in there. That’s where I used the finely ground pecan candies. You can even add finely ground pecans or walnuts or even pistachios you might get a whole new flavor you will love. Just make sure you get roasted nuts or roast them yourself and then process them as finely as possible a coffee grinder works perfect!
The thing I love about Reese’s is the texture of the peanut butter is not creamy and it is far saltier than any homemade candy I have tasted. How do these compare in texture and saltiness? They look very similar to any homemade recipe I have tried, very sweet and smooth filling.
Please share your experiences.
Making these now.peanut butter mixture smells delicious! Reminds me of buckeyes,except for the brown sugar.lots of waiting time in this recipe, lol.good! Maybe that’ll keep me out of them,tonight anyway!!
Vera, Can you use “natural” peanut butter when making these?
Hi Evelyn, I haven’t tried it, but depending on brand if it’s not homogenized and has thinner consistency, you’ll need more powdered sugar or use some ground graham crackers to make the mixture thick enough for cutting.
Oh my goodness, I love Reese’s eggs, so this recipe is right up my alley. I am totally going to give these a try. I may even have all of the needed ingredients already in the house.
It looks yummy, it says it’s healthy. How can it be healthy when sugar is involved?
I am going to try these with Reese’s peanut butter that I found at the store.
I made these the past weekend and they are delicious but I had a hard time dipping them in the chocolate, they kept softening up too quickly with the warm chocolate, not sure if the chocolate mixture was too thick? I kept dropping them in the bowl. so they weren’t pretty but did taste amazing.
I’ve made a bar style recipe similar to this since college (we won’t say how long ago that is). It includes graham cracker crumbs in the peanut butter portion, which gives it a firmer texture. My husband loves them! I haven’t tried making the shapes, but I will.
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If you use a Chocolate with couveture or cocoa butter in it the Chocolate taste so much better and more like a reese!
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Wow the recipe of Homemade Chocolate Peanut Butter Eggs is amazing.I have really tried it out. No words to describe.
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Outstanding recipe! Thank you very much for sharing! ?
Came out good but i wouldn’t take the recipe too literal next time. I have measuring spoons that say “tad” “pinch” “dash” and “smidgen” so i added a “dash” of salt so it ended up a little salty.
Tastes great, but I couldn’t get the peanut butter mixture to not fall apart. I “redeemed” the mixture by crumbling it back into the dish and just covering it with melted chocolate. I’ll serve it in squares or clumps or however it comes out of the pan. I admire those of you who made it work!