You only need 3 ingredients for this easy Chocolate Peanut Butter Eggs 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 cream eggs, and Reese’s peanut butter eggs all in one day! (Omg, 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 maybe 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 Reese’s Peanut Butter Eggs Copycat: 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 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 Chocolate Peanut Butter Eggs Recipe
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.
- Peanut butter
- Powdered sugar
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.
And 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.
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!
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:
- 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
Homemade Reese’s Peanut Butter Cups will last for up to 1 month in the fridge.
In the Freezer
Stored in the freezer, Chocolate Peanut Butter Cups 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
- Homemade Almond Joy Candy Bars
- Healthy Snickers Protein Bars
- Old Fashioned Easter Egg Candy
- Chocolate Covered Cherries
3-Ingredient Chocolate Peanut Butter Eggs Recipe (Reese’s Peanut Butter Cups Copycat)
- 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.
- Store in an airtight container at room temperature or refrigerated for up to 1 week.
- 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 Type: 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 Type: Instead of milk chocolate, you can use dark chocolate or a mixture of milk and dark chocolate.
- 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 these Chocolate Peanut Butter Eggs, layer them in single layers between wax paper in an airtight container. Store them in the fridge for up to 1 month or in the freezer for up to 6 months.
This post was first published on An Edible Mosaic on March 23, 2015. I updated it with more information on March 29, 2021.