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Peanut Butter Eggs (Reese's Eggs)
Prep Time
55 mins
Chill Time
2 hrs
Total Time
2 hrs 55 mins
 

My Homemade Peanut Butter Eggs are easy, no-bake Easter treats with creamy peanut butter centers and rich chocolate—better than store-bought.

Servings: 16 eggs
Author: Gemma Stafford
Ingredients
Peanut Butter Eggs Filling
  • 1 cup (8 oz/225 g) salted smooth peanut butter
  • ¼ cup (2 ½ oz/71 g) maple syrup
  • 4 tablespoons almond flour
  • ¼ teaspoon salt
Chocolate Coating
  • 2 cups (12 oz/340 g) chopped milk chocolate
  • 1 teaspoon vegetable oil
Decoration
  • Sprinkles and Candy Melts
Instructions
To Make the Peanut Butter Egg Filling

  1. Line two small trays with parchment paper and set aside.

  2. In a medium bowl, stir together the peanut butter, maple syrup, almond flour and salt until fully combined.

  3. Let rest for 10 minutes to allow the mixture to thicken.

  4. Divide into 16 portions (about 1 ½ tablespoons each), shape into eggs, and flatten slightly.

  5. Place on one tray and freeze for 1 hour, until firm.

To Make the Chocolate Coating
  1. In a microwave-safe bowl, combine the milk chocolate and vegetable oil.
  2. Microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt over a double boiler.
To Coat the Peanut Butter Eggs
  1. Working in small batches and keeping the rest frozen, dip each egg in the melted chocolate and lift out with a fork.

  2. Tap the fork gently on the edge of the bowl to remove excess chocolate, then place the coated egg on your other prepared tray.

  3. Repeat with the remaining eggs.

  4. Refrigerate for about 30 minutes, until the chocolate has set.
To Decorate the Peanut Butter Eggs

  1. Melt the Candy Melts of your choice according to the package directions and fill piping bags fitted with small round tips. (You can also just use any leftover chocolate from coating the eggs.)

  2. Pipe your desired decorations and add sprinkles while the melts are still wet.

  3. Refrigerate until the decorations are set, about 30 minutes.

  4. Enjoy chilled with a glass of milk. Store leftovers for up to 2 weeks in an airtight container in the refrigerator, placing parchment paper between the layers if stacking the eggs.

Recipe Notes
  • Use salted peanut butter for the best flavor. Salted peanut butter will give the best balance of flavors, but you can use unsalted if you prefer.
  • Smooth peanut butter is easier to shape. We like to use smooth peanut butter in these Reeses eggs, because it's easier to use when forming the egg-shaped centers,  but feel free to use crunchy if that is your preference.
  • Almond butter is an option. You can replace the peanut butter with almond butter or any other nut butter that you wish.
  • Keep the filling frozen.  Keeping the homemade peanut butter eggs frozen before dipping them will make them easier to handle and reduce the risk of them falling apart.
  • You can use semisweet or dark chocolate here instead of milk chocolate for the coating.
  • Don't forget the oil: The small amount of oil keeps the coating smooth and helps prevent bloom, but results in a softer set, so it is best to keep the eggs refrigerated.
  • Tap off the excess chocolate drip: This step keeps the coating from being too thick.
  • Don't overheat the chocolate: Heat in 30-second interval, or heat gently in a double-boiler.
  • Use for dessert trays, sweet buffets, or as a cute placecard holder: My homemade peanut butter eggs also make the perfect edible Easter gift.