Peanut Butter Eggs are the ultimate easy no-bake Peanut Butter Candy. A homemade version of Reese's Peanut Butter Eggs, these have a smooth and creamy peanut butter filling, and are finished with a chocolate drizzle. They are perfect to have in your freezer year-round, and can be made with only six ingredients!
Hi hi! I am just popping in to share the recipe for these homemade peanut butter eggs with you! I have been meaning to make a peanut butter version of my homemade peppermint patties for a while, and figured now was the perfect time!
Although these are egg shaped as they are the perfect Easter treat, you can really cut them into any shape that you like - they would be great cut into rounds or using whatever fun shaped cutter that you like!
These peanut butter eggs are a homemade version of Reese's peanut butter eggs, which I loved to get when I lived in the US. I'm going to make a big call and say that these are better.
They have a smooth and creamy peanut butter filling, are properly salted so they are nice and balanced, and are finished in a super snappy chocolate coating - no tempering chocolate needed!
Ingredients in Peanut Butter Eggs
These homemade peanut butter eggs are really easy to make. I started with the filling recipe for my peanut butter bars, and dialed back on the butter a little and removed the cream from the recipe to give a thicker filling. These are still a little soft and creamy, as I packed them with as much peanut butter as I could.
This recipe makes about 30 peanut butter eggs, and you already probably have most of the ingredients at home already:
- Butter. I used salted butter, but unsalted will work just as well. They do need a good amount of salt to offset the sugar and make the peanut butter flavour shine through, so make sure you do taste and adjust salt in the recipe.
- Peanut Butter. I used a creamy peanut butter to make these peanut butter eggs - you want one that isn't a 'natural' style as they tend to separate out. I used a smooth emulsified peanut butter that had salt added - make sure that if your peanut butter is unsalted that you again taste the filling mixture and adjust for salt.
- Powdered sugar / icing sugar. Make sure that this is sifted so that your peanut butter mixture is not lumpy.
- Salt. Salt is always important in sweets, but especially in this recipe as we need it to offset the sweetness of the filling, and it goes so well with the chocolate. Make sure that you taste the filling.
- Chocolate. Use a good quality dark chocolate here - I used Whittaker's 72%. Dark chocolate offsets the sweetness of the filling and makes a lovely smooth dipping chocolate. Do not use chocolate chips as they are designed not to melt.
- Neutral oil. This is important to help smooth out the chocolate that you are dipping the peanut butter eggs in. It gives a nice smooth shiny finish, without the need for fussing around with tempering chocolate. I used rice bran oil but anything neutral tasting is fine here. Something like coconut oil will work too.
How to Make Peanut Butter Eggs
The steps for making peanut butter eggs are super simple, and you can do them as you have time - they will be perfectly fine parked in the freezer until you are ready for the next step!
- Make the filling. This step is super quick - basically just whip everything together in a large bowl. If you are shaping the eggs by hand, you can do this straight after you have mixed the filling, then place in the freezer to chill.
- Roll out the filling. I like to do this between two sheets of parchment paper, and I use silicone rolling guides to help me make the filling an even thickness. Roll to 1cm thick. Pop the filling into the freezer for about 30 minutes to firm up.
- Cut filling shapes. If you are using the cutter method, cut out eggs from the peanut butter filling and place onto a parchment paper sheet to chill again. you can press together any scrap pieces, re-roll, then cut out more eggs. I got 30 from my filling using a cookie cutter that is 5cm / 2 inches high
- Dip the peanut butter eggs. Set up your dipping station, and dip the eggs into the melted chocolate and then chill until set.
- Drizzle. I like to use any leftover chocolate to add a drizzle to the peanut butter eggs - this is a super easy way to make them look really fancy and use up extra chocolate! You could also add in sprinkles here or a little bit of flaky sea salt.
How to Break up The Workload
These peanut butter eggs are great to make ahead, as you can break up the workload into several steps. While I call for a 30 minute chill time in the freezer, this can be up to overnight - so can the second chilling step after you shape the filling into eggs or cut out your egg shapes.
Just throw them into the freezer, and continue with the recipe when you are ready! They also store super well in the freezer for up to a month in an airtight container for a quick grab and go dessert.
How to Shape Peanut Butter Eggs
I used an egg shaped cookie cutter to cut out my peanut butter eggs - mine is 5cm / 2 inches high. I just found it in my baking supplies so I can't remember where I got it from sorry but there are a ton of options online for Easter egg shaped cutters.
I cut my peanut butter eggs out, but if you don't have a cutter, you can easily shape them by hand. Shaping by hand is super fun and means that you don't have to roll out and chill the dough - you can shape them directly after mixing.
To shape, measure out the dough into 30g portions (or whatever size you like, a #40 cookie scoop gives good portions), then shape each one into an egg shape. The hand shaped ones will be more rounded on the edges than the hand cut ones - both work just fine, so do whatever makes you happy here.
You could also not make these egg shaped at all, and use whatever cutter you like! If you shape by hand you may end up with a few less peanut butter eggs than the yield in the recipe.
If you are hand shaping and the mix gets too hard to work with, just pop the bowl of filling into the fridge to firm up a little then keep working.
How to dip Peanut Butter Eggs in Chocolate
There are a few tips and tricks for dipping things in melted chocolate. It's going to get messy, so make sure you do this in an area that you can easily wipe clean, and just know it gets a bit hectic.
- Melt your chocolate. I used to do this in the microwave, but found that my mixture would get bubbles in it which would then set on the surface of the peanut butter eggs, so I switched to melting it over a double boiler - you can make one by placing a heatproof bowl over a pot of simmering water. Make sure that the bowl does not touch the water. Stir together until nice and melted.
- Re-warm if needed. The other advantage of using a double boiler is that if your chocolate starts to set up, you can just place the bowl back over the water for it to melt back to the right consistency.
- Make sure your chocolate isn't too warm. You want the chocolate to be a liquid consistency (because of the oil it will be quite loose), but not too hot as it will melt your eggs. Leave it to stand for a little before using if it is too warm.
- Only work with a few eggs at a time. You don't want the peanut butter eggs to fall apart when you dip them into the chocolate, so I prefer to keep them in the freezer until I am ready to dip them, then bring out 3-4 at a time.
- Have everything set up. Get all your bits and pieces ready to go for your dipping station - your melted chocolate, a parchment paper lined baking sheet for placing the finished eggs, lots of paper towels or a tea towel, and two forks and a toothpick or skewer to help remove the eggs.
Chocolate Dipping Troubleshooting
There's really no super clean or neat way to dip things in melted chocolate, and these peanut butter eggs are no exception. Things get messy. You'll end up with some super messed up ones. It happens.
The best way I have found to dip these eggs is to use either two forks or a fork and a toothpick. Drop the egg into the chocolate, turn it over, then fish it out with the fork. Give the fork a really good shake to make sure any excess chocolate drips off - I like to tap the fork on the side of the bowl to help with this.
Then, carefully slide the egg off onto the parchment paper using the toothpick. You want to work fairly quickly here - you don't want the egg to set to the fork.
If you find your peanut butter eggs are falling to bits, make sure that they are nice and cold from the freezer, and also make sure that your chocolate is not too hot.
If your chocolate seems to be hard to work with, it may have cooled down slightly - just re-warm it until it is a nice loose consistency.
How do you store Peanut Butter Eggs?
Because the filling of these peanut butter eggs is super soft and creamy, the freezer is the best place for them.
You can store them in the fridge if you like too, but for best results I recommend keeping them in the freezer.
Make sure you transfer to an airtight container once they are set - you can see I left this a little late and my peanut butter eggs got a little sweaty with moisture.
Peanut butter eggs will keep in the freezer for up to a month or so, but I doubt you will have any left by then!
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Can I coat these in white / milk chocolate?
I haven't tried - I have only tested these with dark chocolate. White or milk would definitely work but it will result in a super sweet peanut butter egg, and you may need to adjust the quantity of oil in the melted chocolate mixture to give you a nice dipping consistency.
For More Peanut Butter Recipes, Check Out:
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Peanut Butter Eggs are the ultimate easy no-bake Peanut Butter Candy. A homemade version of Reese's Peanut Butter Eggs, these have a smooth and creamy peanut butter filling, and are finished with a chocolate drizzle. They are perfect to have in your freezer year-round, and are made with only six ingredients!
Peanut Butter Filling
- 50g unsalted butter, at room temperature
- 260g creamy peanut butter
- 225g powdered sugar, sifted
- ¼ tsp salt, to taste
- 340g dark chocolate (I used 72%), coarsely chopped
- 14g neutral oil (I used rice bran)
PEANUT BUTTER FILLING
- In a medium mixing bowl using an electric hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
- Add the peanut butter, and mix to combine.
- Add the powdered sugar and salt, and mix until full incorporated.
- Turn the dough out onto a piece of parchment paper, and knead gently until a dough forms. Shape it into a rough rectangle (see notes section for shaping by hand)
- Top with a second piece of parchment paper and then roll it out between the two pieces until it is about 1cm (0.4") thick.
- Place the filling, still between the pieces of parchment paper, onto a sheet pan then into the freezer for 45 minutes or up to overnight to firm up completely.
- Once the filling is firm, remove from the freezer and remove the top piece of parchment. Using an egg shaped cookie cutter of your choice (mine was 5cm / 2"), cut out pieces of the filling and place onto a parchment paper lined tray. You can press scraps together, re-roll, then chill briefly before cutting out more eggs.
- Place the cut out rounds back into the freezer and freeze for 45 more minutes to firm up (they can also be left longer if needed)
- To make the chocolate coating, either melt the chocolate and oil together over a pan of simmering water in a heatproof bowl, stirring until well incorporated, or combine the oil and chocolate in a medium bowl and microwave for 30 second intervals, stirring well in between, until melted and smooth.
- Line a pan with parchment paper that you will use to place your dipped peanut butter eggs on. Have a cloth nearby to wipe your hands and utensils on - this can get a little messy. Only take a few eggs out of the freezer to dip at a time - leave the remainder in the freezer so they do not get too soft.
- Using two forks or a fork and a toothpick, dip each egg into the chocolate mixture, turning over to ensure that they are coated, then shaking off any excess chocolate. Tap the fork on the side of the bowl.
- Place the dipped egg onto the prepared baking tray using a toothpick to slide off if needed, then repeat the process with the remaining peanut butter eggs.
- Place the dipped peanut butter eggs back in the freezer for 5 minutes or so to set the chocolate. If you would like to add a drizzle, place the remaining chocolate into a piping bag or a ziploc bag and snip a small hole in the corner. Drizzle the eggs with the leftover chocolate, then freeze until solid.
- Store in an airtight container in the fridge for two weeks or freezer for up to a month (stores best in the freezer)
If you want to shape your peanut butter eggs by hand, divide into portions directly after mixing (about 30g works well but do to your preference). Shape into egg shapes, place on parchment paper lined baking sheet and freeze until solid.
Keywords: Peanut Butter Eggs, easter eggs, reese's eggs