With just 5 ingredients, you can make copycat Reese's eggs at home! This is my favorite no-bake recipe that you can make for Easter or just roll into balls to make year-round!
Love Reeses eggs? Try my Reese's Egg Cookie Bars!
Why I Love These Homemade Peanut Butter Eggs
- No-Bake: These peanut butter eggs are no-bake, easy to make, and don't need to be refrigerated after making! While these aren't an exact replica of Reese's eggs, you still get that soft, melt-in-your-mouth peanut butter flavor that we all love!
- 5 Simple Ingredients: The peanut butter dough just uses 5 ingredients that you probably already have in your pantry! Unlike some other old-fashioned recipes, you can make these homemade peanut butter eggs without cream cheese or marshmallow fluff!
- Freezer-Friendly: I love storing these in the freezer so that you can pull them out when a chocolate craving hits! Store up to 2 months in the freezer in an airtight container.
Ingredient Summary & Substitutions
This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- Creamy peanut butter (1 cup): You need to use creamy peanut butter, natural peanut butter is too oily and you would need to adjust the recipe.
- Powdered sugar (2 cups): This gives them that smooth, creamy texture, no substitutions can be made here.
- Butter (½ cup, i.e. 1 stick): You will be melting this, so it does not need to be softened. I've only tested these with real butter, so take note that using margarine or tub butter would likely make these too oily and possibly too runny.
- Vanilla extract (½ teaspoon): This gives them a bit more flavor but you can omit this, if needed.
- Chocolate Chips or Melting Wafers (2 cups or 12 oz bag): If you use chocolate chips, you need to melt them in the microwave at 50% power in 30-second increments, stirring in between each increment. See note below for how to make chocolate chips thinner and more dippable.
- Optional: ⅛ teaspoon salt (if your peanut butter isn't super salty) and 1 tablespoon shortening (I like to use Crisco Butter Flavor) to help thin out your chocolate chips
How to Make Homemade Peanut Butter Eggs:
This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
Step 1: Mix No-Bake Dough
In a medium-sized bowl, use an electric mixer to mix peanut butter, melted butter, vanilla extract, and salt (optional) until combined. Slowly add in powdered sugar and mix until incorporated.
Tip: The consistency should be a bit like a play-doh and shouldn't be sticky. If it is sticky, add a bit more powdered sugar. If it's dry and not holding together when pressed, add a bit more melted butter.
Step 2: Shape or Roll Into Balls, then Freeze
- Method 1 (Scoop & Roll, watch on TikTok): Simply scoop 2-tablespoons of dough, roll into balls, and shape into eggs. This will result in a more "homemade" look but will work just fine! Freeze for 20-30 minutes.
- Method 2 (Rolling Pin, shown below): Gently knead the dough into a giant ball, flatten into a thick disc, then using a rolling pin to roll the dough about ½" thick. Use an egg cookie cutter or round plastic cup or lid (that "squishes" and is about 2" in diameter) to cut out oval shapes. I used the lid to the Pam spray, since it squeezes into an oval shape. Freeze for 20-30 minutes.
Step 3: Melt Chocolate & Dip
- Melt the chocolate: Right before you take your eggs out of the freezer, melt the chocolate. If using chocolate chips, you need to melt them in the microwave at 50% power in 30-second increments, stirring in between each increment. I like to add about 1 tablespoon of shortening (Crisco Butter Flavor) to the chocolate chips before melting which will help it melt thinner and be easier to dip. Coconut oil or vegetable oil also works to thin out chocolate chips (add before melting) but they will give the chocolate a bit of flavor.
- Dip: Dip the frozen eggs in melted chocolate chips or melting wafers. It's easiest to place them on a fork and then use another fork to scoop chocolate on top. Tap off the excess chocolate, then place on a piece of parchment paper. Before they fully harden, it can be helpful to carefully move them to another spot of the parchment to prevent the chocolate from "pooling" on the parchment (which will help you get crisp-edged eggs!).
- Drizzle or Add Sprinkles (Optional): If you have extra chocolate, use a fork to drizzle it on top of the eggs. While the eggs are still wet, you can also add fun sprinkles.
Frequently Asked Questions:
Storing peanut butter eggs:
Store homemade peanut butter eggs in an airtight container for up to 1 week. Depending on the chocolate you used and how well it hardens, you may want to store these in the fridge so that the chocolate doesn't get tacky and melt quickly in your hands.
Can you freeze homemade peanut butter eggs?
Oh yes, I actually prefer these frozen! After the chocolate is hardened, place in an airtight container (you can place a piece of wax paper or parchment in between each layer to prevent from smearing).
How do you get your chocolate chips smooth for dipping?
Chocolate chips are naturally designed to hold their shape, so whenever I melt chocolate chips, I always add in a heaping tablespoon of Crisco shortening before melting to smooth it out.
If you want to make these peanut butter eggs without shortening, you can instead use melting wafers (naturally designed to melt better) or just add coconut oil or vegetable oil to the chocolate chips instead.
More Copycat Recipes:
Homemade Peanut Butter Eggs
Ingredients
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Instructions
- In a medium-sized bowl, use an electric mixer to mix 1 cup creamy peanut butter, melted ½ cup unsalted butter (1 stick), ½ teaspoon vanilla extract, and ⅛ teaspoon salt until combined. Slowly add in 2 cups powdered sugar and mix until incorporated. The consistency should be a bit like play-doh and shouldn’t be sticky. If it is sticky, add a bit more powdered sugar. If it’s dry and not holding together when pressed, add a bit more melted butter.
- Roll into balls, flatten, then shape into eggs. You can also use a rolling pin to roll the dough ½" thick, then use an egg cookie cutter or round plastic cup or lid (that "squishes" and is about 2" in diamter) to cut out oval shapes.
- Freeze shaped eggs for 20-30 minutes.
- Melt 2 cups semi-sweet chocolate chips or melting wafers and 1 tablespoon shortening, coconut oil, or vegetable oil in the microwave at 50% power in 30-second increments, stirring in between each increment. If using melting wafers, follow instructions on package.
- Dip the frozen eggs in melted chocolate chips or melting wafers. It's easiest to place them on a fork and then use another fork to scoop chocolate on top. Tap off the excess chocolate, then place on a piece of parchment paper. Before they fully harden, it can be helpful to carefully move them to prevent the chocolate from "pooling" on the parchment (which will help you get crisp-edged eggs!).
- If you have extra chocolate, use a fork to drizzle it on top of the eggs. While the eggs are still wet, you can also add fun sprinkles.
- Let harden, then enjoy! You can place these in the fridge or freezer to help them harden quicker.
Notes from Melissa
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