Easy Peanut Butter Eggs

These delicious, no-bake Easy Peanut Butter Eggs are the perfect treat for peanut butter lovers. With a rich, creamy peanut butter center coated in smooth chocolate, they taste just like the classic Reese’s version—but homemade! These eggs are simple to make, require only a few ingredients, and are great for Easter or any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

2 tablespoons coconut oil (or vegetable oil)

Directions

In a medium-sized bowl, I combine the peanut butter and softened butter, stirring until smooth and creamy.

I gradually add the powdered sugar and vanilla extract, mixing until a dough-like consistency forms.

Using my hands or a spoon, I shape the peanut butter mixture into small egg-shaped pieces (about 1-2 inches long) and place them on a parchment-lined baking sheet.

I freeze the peanut butter eggs for 30 minutes to firm them up.

While the eggs are freezing, I melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 20-30 second intervals and stirring between each until fully melted and smooth.

I dip each peanut butter egg into the melted chocolate, using a fork to lift it out and letting any excess chocolate drip off. Then, I place the dipped eggs back onto the parchment-lined baking sheet.

I refrigerate the eggs for 1-2 hours, or until the chocolate has fully set and hardened.

Servings and Timing

Servings: 12 eggs

Prep Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 1 hour 20 minutes

Calories: 210 kcal per egg

Variations

White Chocolate Coating: I swap the semi-sweet chocolate chips for white chocolate chips for a different flavor.

Crunchy Peanut Butter: For added texture, I use crunchy peanut butter instead of creamy.

Decorations: I drizzle melted white chocolate or sprinkle crushed peanuts on top for a decorative touch.

Dark Chocolate Option: For a richer taste, I use dark chocolate instead of semi-sweet.

Almond Butter Substitute: If I want a twist, I replace peanut butter with almond butter for a slightly different flavor.

Storage/Reheating

Refrigerator: I store these peanut butter eggs in an airtight container in the fridge for up to 2 weeks.

Freezer: For longer storage, I freeze them in a sealed container for up to 3 months. When ready to eat, I let them sit at room temperature for a few minutes to soften slightly.

Room Temperature: If I plan to eat them within a couple of days, I keep them in a cool, dry place, but refrigeration is best to maintain freshness.

FAQs

How can I prevent the chocolate from being too thick?

I add a little extra coconut oil or vegetable oil to thin out the chocolate for a smoother coating.

Can I use natural peanut butter?

Yes, but since natural peanut butter is runnier, I make sure to stir it well and may need to add a bit more powdered sugar for consistency.

How do I make them look more professional?

I use a fork for dipping and tap off excess chocolate before placing them on the parchment paper. Adding a drizzle of chocolate or a sprinkle of sea salt can also make them look store-bought.

Can I make these dairy-free?

Yes! I use dairy-free chocolate chips and a plant-based butter substitute to make these peanut butter eggs dairy-free.

What’s the best way to shape the eggs?

I roll the peanut butter mixture into balls first, then gently shape them into ovals using my hands or a small mold for a uniform look.

Conclusion

These homemade peanut butter eggs are an easy, no-bake treat that I love making year-round. With a rich peanut butter filling and a smooth chocolate coating, they’re even better than store-bought versions. Whether for Easter, special occasions, or just a quick sweet craving, they are simple, delicious, and always a hit.


Recipe:

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Easy Peanut Butter Eggs

Easy Peanut Butter Eggs

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These Easy Peanut Butter Eggs are a no-bake, homemade version of the classic Reese’s treat! Made with a rich, creamy peanut butter center and coated in smooth chocolate, they are the perfect indulgence for Easter or any time of year. Simple to make with just a few ingredients, these peanut butter eggs are a delicious DIY alternative to store-bought candies.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 eggs

Ingredients

1 cup creamy peanut butter

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

2 tablespoons coconut oil (or vegetable oil)

Instructions

  1. In a medium bowl, mix peanut butter and softened butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, stirring until a dough forms.
  3. Shape the mixture into small egg-shaped pieces (1-2 inches long) and place them on a parchment-lined baking sheet.
  4. Freeze for 30 minutes to firm up.
  5. Melt chocolate chips and coconut oil in a microwave-safe bowl, heating in 20-30 second intervals, stirring between each until smooth.
  6. Dip each peanut butter egg in melted chocolate, letting excess drip off. Place back on the parchment-lined sheet.
  7. Refrigerate for 1-2 hours or until the chocolate sets.

Notes

For a thinner chocolate coating, add an extra teaspoon of coconut oil.

Customize with white chocolate, dark chocolate, or crunchy peanut butter.

For a dairy-free version, use dairy-free chocolate and a plant-based butter substitute.

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 12 eggs
  • Calories: 210 kcal
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