Copycat Reese’s Peanut Butter Eggs
Copycat Reese’s Peanut Butter Eggs are the ultimate homemade Easter treat for peanut butter and chocolate lovers.
If you’ve ever wished you could bite into that thick, creamy peanut butter center with an extra layer of rich chocolate on the outside, this recipe is for you.
These no-bake candies are surprisingly easy to make with simple pantry ingredients and come together in just a few steps.
They’re perfect for filling Easter baskets, adding to dessert trays, or sneaking straight from the fridge.
Once you taste how fresh and soft they are, you may never buy the store-bought version again.
Reese’s Peanut Butter Egg Ingredients
- Creamy peanut butter – The star of the filling, giving that smooth, rich peanut butter flavor and soft, melt-in-your-mouth texture.
- Salted butter – Adds richness and helps create a creamy, blendable filling while balancing the sweetness.
- Powdered sugar – Sweetens and thickens the mixture, giving the eggs their classic firm yet tender center.
- Milk – Helps adjust the texture, making the peanut butter mixture smooth and easy to shape.
- Semi-sweet chocolate – Creates the rich outer shell that pairs perfectly with the sweet peanut butter filling.
- Shortening or coconut oil – Thins the melted chocolate for a smoother coating and glossy finish.
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How to Make Homemade Reese’s Peanut Butter Eggs
- Mix the peanut butter and butter until smooth, then blend in powdered sugar. Use room temperature butter because cold butter won’t blend smoothly and can make the filling crumbly. Softened butter gives you that creamy, dreamy center.
- Add milk slowly — 1 tablespoon at a time. You want the mixture soft enough to shape, but firm enough to hold its egg shape.
- Shape into eggs and freeze for at least 20–30 minutes. Cold filling makes dipping in chocolate SO much easier (and less messy).This helps the eggs hold their shape and prevents them from melting in the warm chocolate.
- Melt the chocolate with a bit of shortening or coconut oil, place the cold peanut butter eggs on a fork, spoon chocolate over it, then gently tap off excess chocolate for a cleaner look.
- If you’re adding sprinkles, do it immediately before the chocolate sets.
- Work quickly to ensure an even coating before the chocolate sets.
- Return to the freezer to firm up, then enjoy!
Don’t Forget To…
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It’s not ideal. Natural peanut butter is often too oily and can make the filling too soft. Traditional creamy peanut butter works best.
Yes, you can freeze these peanut butter eggs for longer storage. Place them in an airtight container with layers of parchment paper between them to prevent sticking, and they should last for up to 3 months in the freezer.
Absolutely! Feel free to use milk chocolate if you prefer a sweeter taste to your chocolate eggs. Dark chocolate can also be used for a richer flavor profile.
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Be sure to check out these Easter recipes for even more delicious ideas to make your celebration extra special and sweet!
- These Easter cupcakes are almost too cute to eat! Perfect for a fun and festive treat everyone will love.
- Love a classic dessert? These carrot cake recipes are packed with warm spices, a moist crumb, and plenty of frosting!
- Add a little crunch to your holiday treats with Easter Chocolate Covered Oreos—fun to make and even more fun to eat!
Copycat Reese’s Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter
- ¼ cup salted butter room temperature
- 1 16 ounce package powdered sugar
- 1 to 2 tablespoons milk
- 2 8 ounce boxes semi-sweet chocolate, coarsely chopped
- 2 tablespoons shortening or coconut oil
- Sprinkles if desired
Instructions
- Beat the peanut butter and butter together until combined.
- Add the powdered sugar and combine until sandy, scraping down the sides as needed.
- Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.
- Shape into an egg shape by pressing into a cookie cutter or by hand.
- Place on waxed paper and freeze for 2 hours.
- Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.
- Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
- Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.