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You only need 3 ingredients for this easy chocolate covered peanut butter recipe, and it tastes just like Reese’s Peanut Butter Eggs! Whip them up for Easter or whenever you’re in the mood for that magical chocolate + peanut butter combination.
As a kid, I always thought Easter had the best candy as far as holidays go.
Jelly Belly jelly beans, Cadbury Creme Eggs, and Reese’s Peanut Butter Eggs all in one day! (Not to mention sponge candy.) What kid wouldn’t go crazy? (First of excitement and then of a sugar rush.)
Those were the days, but I’m telling you, these days are better.
As a grown-up, I get to make a version of one of my favorite childhood candy that tastes even better. Plus, it only requires three ingredients, comes together in 20 minutes, and is fun to make with kiddos.
If I wasn’t already, I’d be all over this recipe like a cheap suit.
Make these “for the kid’s Easter baskets” and help yourself to one. Or maybe three.
Or possibly just go ahead and hide these for you and give the kids the store-bought Reese’s Peanut Butter Eggs.
Why You’ll Love This Recipe
- You only need three ingredients to make these: peanut butter, powdered sugar, and chocolate! And you might already have everything already in your pantry.
- The peanut butter/powdered sugar mixture is easy to mix up with your hands, no food processor needed.
- You can easily use your hands to shape the peanut butter mixture into eggs. You don’t need to use a mold or to roll it out and stamp it out with cookie cutters.
- Use chocolate melting wafers instead of chocolate if you don’t want to temper the chocolate. (My favorite chocolate melting wafers are the Ghirardelli Dark Melting Wafers available on Amazon.)
The Best Easy Chocolate Covered Peanut Butter Recipe – Inspired by Reese’s Eggs!
Don’t be intimidated to make this recipe. Working with chocolate doesn’t have to be hard, and this easy recipe is the perfect place to start because it’s very forgiving.
With Easter right around the corner, now is a great time to make these peanut butter eggs!
Ingredients and Substitutions
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Peanut butter – I’ve made this recipe using regular creamy peanut butter (such as Skippy) and using creamy natural peanut butter (the no-sugar-added peanut butter that you have to stir before using because the oil separates). And they both work equally well! You can use whatever you have on hand. Or if you prefer your sweets a little less sweet, go for the no-sugar-added pb.
- Powdered sugar – Just regular confectioners’ sugar does the job.
- Chocolate – This is where you can make this recipe to suit your personal tastes. White, milk, or dark chocolate will all work well! You can use couverture chocolate if you don’t mind tempering it. Or you can go with chocolate-flavored melting wafers if you just want to quickly melt it and dip. And if you’re really in a pinch, you can use chocolate chips with a tiny little bit of coconut oil or shortening mixed in.
Instructions
- Add the peanut butter and powdered sugar to a bowl and mix to combine.
- When it gets too hard to stir, use your hands to knead it together. It will form a ball, similar to a dough ball.
- Divide the peanut butter mixture into 8 equal pieces. Roll each into a ball, and then shape them into eggs. They don’t have to look perfect, part of the charm of this recipe that the candy is homemade!
- Melt the chocolate in a double boiler or in the microwave. Get ready to dip the eggs into the melted chocolate. Have a tray lined with wax paper nearby so you can put the dipped eggs on it. Or you can use a wire rack placed on a tray if you prefer. Place a peanut butter egg on top of a fork and dip it into the melted chocolate. Let the excess chocolate drip off, and then place each egg on the prepared tray so the chocolate can set.
Optional: Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative.
Let the chocolate set before serving, and then dig in. And try to stop at just one, lol!
Tips
- This chocolate covered peanut butter recipe isn’t just good for eggs. You can make it into any shape you like and swap it out seasonally. Hearts for Valentine’s Day, shamrocks for St Paddy’s Day, trees for Christmas, etc.
- You don’t have to take the time to roll and stamp out the peanut butter mixture. However, if you want to make intricate shapes (or if you have a unique shape or cookie cutter that you want to stamp out), it’s helpful to do so!
- There’s a quick fix if your candy is a little sloppy. Simply drizzle a little bit of extra chocolate decoratively on top, and no one will be the wiser!
- Surprisingly, this is an easy candy recipe to make diabetic friendly and low carb. To reduce the sugar in this recipe, use no-sugar-added creamy natural peanut butter, keto-friendly powdered sugar, and sugar-free chocolate.
Chocolate Peanut Butter Eggs FAQs
How Many Calories Are in a Chocolate Peanut Butter Egg?
Here is the approximate nutritional information for one of these homemade chocolate peanut butter eggs:
- 308kcals
- 19g fat
- 33g carbohydrates
- 3g fiber
- 7g protein
How Long Do Homemade Chocolate Peanut Butter Eggs Last?
You can store this candy in the fridge or in the freezer. I like to layer it in single layers between wax paper in an airtight container.
In the Fridge
These will last for up to 1 month in the fridge.
In the Freezer
Stored in the freezer, these will stay good for up to 6 months.
Why Are Reese’s Eggs So Good?
A lot of people say that Reese’s Peanut Butter Eggs are better than Reese’s Peanut Butter Cups! It’s probably largely a matter of personal preference, but there are differences between the two types of candy.
The first difference you’ll notice is that the shapes are different. And you can see that the cups have ridges and the eggs don’t have ridges.
The eggs have more peanut butter than the cups, or actually, a higher peanut butter to chocolate ratio. (Check out All Over Albany who actually measured!)
Reese’s Peanut Butter Cups are available year-round and the eggs are seasonal, so maybe the eggs just feel more special?
More Candy Recipes to Try
- Crispy Toasted Puffed Quinoa Dark Chocolate Candy Bars
- Healthy Snickers Protein Bars
- Rocky Road Fudge
Let’s Connect
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Chocolate Covered Peanut Butter Recipe (Easy 3-Ingredient Homemade Peanut Butter Eggs That Taste Like Reese’s Candy)
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Ingredients
- 1 cup powdered sugar
- 3/4 cup creamy natural peanut butter no-sugar-added peanut butter; the kind that you have to stir before using
- 6 ounces milk chocolate
Instructions
- Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.
- Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.
- Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.
- Dip each peanut butter egg into the melted chocolate and place it on a wire rack or wax paper-lined tray to let the chocolate harden.
Notes
- Decorative Tip: Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative. Or you can pour it out onto a parchment paper-lined plate, let it harden, and snack on it or store it for use next time.
- Peanut Butter: Regular creamy peanut butter (such as Skippy) will also work. It will just be a little bit sweeter than if you used natural no-sugar-added runny peanut butter.
- Chocolate: Instead of milk chocolate, you can use dark chocolate, white chocolate, or a mixture of chocolates.
- If You Don’t Want to Temper the Chocolate: You can use chocolate melting wafers instead of chocolate if you don’t want to temper the chocolate. (My favorite chocolate melting wafers are the Ghirardelli Dark Melting Wafers available on Amazon.)
- Storage: To store this candy, layer the eggs in a single layer between pieces of wax paper in an airtight container. Store the container in the fridge for up to 1 month or in the freezer for up to 6 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on March 23, 2015 and updated on March 25, 2024.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
I am making an Easter Basket Cupcake for tomorrow. In my coconut that will look like grass I am going to make some of these eggs. I am excited to see how it looks and taste with the homemade eggs.
I make my peanut butter filling basically the same way you do except I add a little molasses to the filling. I used to buy my filling at a candy supply store and molasses was listed as one of the ingredients which gave me the idea to add a small amount to my homemade filling. My family loves it this way. Last year I actually added a small amount of granulated sugar also to give the filling a little more texture like a Reese’s peanut butter cup. That was also very good.
Can I use milk chocolate chips for the p b eggs
D, Yes, that could work, my only thought is that the chocolate might be too thick to dip the pb eggs in. To help with this, you could stir a tiny bit of coconut oil into the melted chocolate chips if you have it on hand. Please let me know how it goes if you try it!
I think if I made these, the.boy and I would become obese..from frenetically eating ALL OF THEM…and then making batch after batch! My favorite candy!
Haven’t celebrated Easter… until perhaps now! You made me curious! :)
Wow, who knew that these amazing treats are so simple!! I must try this. Amazing!
ok the most immaculate thing i have seen in awhile. your skill is beyod what i can comprehend…id make these and they would be messy but yours are just PERFECT
I love Reece’s Eggs too. There is something special about the salty peanut butter with the sweet chocolate that I just LOVE! And I LOVE LOVE Love that you figured out how to make them from scratch.
Wow, how good do these look?? I could probably eat two or three in one sitting :)
these looks so delicious WAY better than the original if you ask me :)
I love making peanut butter eggs! I can’t wait to try your version!
You just knocked me out with these, Faith! I love how simple you went with the ingredients – just gorgeous!!!
We don’t celebrate Easter, but I’m a huge peanut butter and chocolate fan – and besides, I know a bunch of kids I could really impress with these. They look fabulous!!
My boys would love these!
seriously I don’t think there is anything better than a giant Reese’s egg – LOVE this
I love how easy this is! Since going vegan it’s really expensive to find dairy-free peanut butter cups let alone holiday candy. I can’t wait to try this!
I agree with you on the awesomeness of Easter candy! I was at Target last night drooling over it all. The peanut butter eggs are one of my favorites and yours are perfect!
These are so cute. They are so egg shaped. Reminds me of Easter when I was a child.
I’ve been wanting to make some homemade Easter candy that isn’t overly complicated. You can’t go wrong with chocolate and peanut butter!
I love that you made your own eggs and made them with peanut butter! This is the one Easter treat I always long for.
I didn’t know it was so easy!
I make homemade reeses cups with the same ingredients–but eggs are the best! Will do this for my kids ASAP
These look incredible and with 3 ingredients, look easy enough. Thanks so much! I’ve seen different ones that include graham cracker crumbs and other ingredients, but this seems like a winner to me. :)
WHOA! These look PERFECT! Nice work! I’ve never tried making my own candy….it makes me nervous ;)