Chocolate Peanut Butter Eggs (Reese’s Copycat) Recipe
This Chocolate Peanut Butter Eggs recipe is a delicious homemade version of the beloved Reese’s peanut butter eggs candy. Creamy peanut butter filling is mixed with butter, honey, vanilla, and confectioners’ sugar, shaped into egg forms, chilled, and then dipped in rich melted dark chocolate. Finished with festive sprinkles or flaky sea salt, these treats offer a perfect balance of sweet and salty flavors with a smooth, creamy texture and a glossy chocolate coating. Ideal for Easter or anytime indulgence, this recipe is easy to make and yields about 10 festive peanut butter eggs.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 peanut butter eggs 1x
- Category: Dessert, Candy
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Peanut Butter Filling
- 2 tablespoon (28g) salted butter, softened
- ¾ cup (180g) regular creamy peanut butter (no-stir kind, not natural)
- ½ teaspoon honey (optional)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 cup (120g) confectioners’ sugar
Chocolate Coating and Topping
- 7 oz (200g) dark chocolate (couverture chocolate chips preferred)
- Sprinkles or flaky sea salt for topping
Instructions
- Prepare the baking surface: Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
- Make the peanut butter filling: In a medium bowl, whip the softened butter with an electric handheld mixer or stand mixer fitted with a paddle attachment on medium speed for about 1 minute until smooth and creamy. Add peanut butter, honey, vanilla extract, and salt. Mix until combined, about 1 minute. Add confectioners’ sugar and mix on low speed for 2 minutes until fully incorporated. The mixture will be slightly soft and crumbly.
- Shape the peanut butter eggs: Using a tablespoon or large spoon, portion out 1 ½ tablespoons (about 1 ounce) of the mixture. Roll into a ball, then flatten and shape into an egg form approximately ½ to ¾ inch thick, tapering one end slightly. Place shaped eggs on the prepared baking sheet. If mixture becomes too soft, chill in the refrigerator for 15-20 minutes to firm up. Freeze the tray for 30-60 minutes until the eggs are fully solid.
- Melt the chocolate: Gently melt the chocolate using a double boiler or microwave. For double boiler, melt chocolate over gently simmering water until about 75% melted, then remove from heat and stir to finish melting with residual heat, preserving glossy temper. For microwave, heat in 20-second increments, stirring between, until mostly melted, then continue stirring to melt completely.
- Dip peanut butter eggs in chocolate: Remove eggs from freezer and work with 5 at a time to keep them cold. Submerge each egg fully in melted chocolate using a fork, turn over, then lift out. Tap fork on the side of the bowl and scrape excess chocolate off. Use a second fork to gently slide the chocolate-coated egg off and place it back on the lined baking sheet.
- Decorate: Once the chocolate coating sets lightly, drizzle leftover melted chocolate over each egg and sprinkle with colorful non-pareils or flaky sea salt for a festive finish.
- Set the chocolate: Refrigerate the chocolate-dipped eggs for 30 minutes or until the chocolate is completely set and firm before serving.
Notes
- The honey in the peanut butter filling is optional but helps keep the filling soft and creamy.
- If your confectioners’ sugar is lumpy, sift it before adding for a smoother texture.
- Work in small batches when dipping eggs in chocolate to keep them firm and cold.
- Use high-quality couverture chocolate for best texture, shine, and flavor.
- Store finished peanut butter eggs in an airtight container in the refrigerator for up to one week.
- For a quicker set, you can place the dipped eggs in the freezer for 10-15 minutes instead of the refrigerator.
Keywords: chocolate peanut butter eggs, Reese's copycat, peanut butter candy, homemade peanut butter eggs, Easter candy, no-bake peanut butter treats