My homemade peanut butter eggs are a Reese’s eggs copycat. They need just four ingredients and feature a thick peanut butter filling covered in rich chocolate.
If you love holiday candy, nothing beats my peanut butter easter eggs. They’re modeled after the classic Reese’s peanut butter eggs, but they’re more flavorful and have a creamier texture. The best part? They’re made with a shortlist of ingredients that I actually look forward to sharing with my family (and you should, too!). Table of Contents
- They’re easy to make. Like my pumpkin peanut butter cups, you don’t need to be a pastry chef to make them. You only need a bowl, a baking sheet, and hands to shape!
- Healthier. There’s no corn syrup or artificial anything in these chocolate eggs. They’re naturally sweetened with just a touch of maple syrup.
- They taste like the real deal. Hidden beneath a thick layer of chocolate is a creamy, sweet peanut butter center. They’re addictive!
If your family loves anything chocolate and peanut butter, make them my chocolate peanut butter balls, white chocolate peanut butter cups, or peanut butter chocolate chip cookies next!
Key ingredients
- Peanut butter. I’d suggest avoiding natural or chunky peanut butter for this recipe, as it won’t yield the best texture. Use creamy peanut butter (like Jif or Skippy) with no added sugar.
- Maple syrup. Adds sweetness and binds the filling. Agave nectar or honey will also work.
- Coconut flour. Coconut flour acts like a sponge and gives the filling a chewy bite.
- Chocolate. To cover the peanut butter filling! I used Ghirardelli semi-sweet chocolate, but any milk chocolate or dark chocolate chips work.
Find the printable recipe with measurements below.
How to make peanut butter eggs
Step 1- Mix. Stir the ingredients (except chocolate) in a large mixing bowl until smooth.
Step 2- Shape. Line a baking sheet with parchment paper. Shape the mixture into an egg shape and place them on the baking tray.
Step 3- Coat in chocolate. Microwave the chocolate. Use a fork to dip the eggs into the melted chocolate, shake the excess chocolate, and place them on the wax paper. Chill until firm.
Arman’s recipe tips
- Use a chocolate bar. Chocolate chips don’t melt as smoothly or evenly as a chopped-up chocolate bar. I know its a little bit of extra effort but so worth it.
- Chill the peanut butter mixture. I was able to dunk the eggs in chocolate at room temperature, but you may have better luck if you chill them in the fridge for 20 minutes (or the freezer for 10).
- Let the chocolate cool for 2-3 minutes. This way, the eggs are less likely to melt when they’re dunked.
- Adjust the consistency. Every brand of peanut butter varies (same with the flour!), so if your mixture is too soft, add extra tablespoons of flour or powdered sugar. If it’s too thick, add more maple syrup.
Storage instructions
To store: Store leftover chocolate eggs in an airtight container in the refrigerator for 2 weeks.
To freeze: Place chocolate eggs in a freezer-safe container and freeze for up to 6 months. Allow them to thaw in the fridge.
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4-Ingredient Peanut Butter Eggs
4.99 from 234 votes
My peanut butter eggs are a Reese’s copycat that needs just 4 ingredients. They feature a soft and fudgy peanut butter center covered in rich chocolate. Watch the video below to see how I make it in my kitchen!
Servings:
Prep:5minutes mins
Cook:5minutes mins
Total:10minutes mins
Ingredients 1x2x3x
- ▢2 cups peanut butter Can sub for any nut or seed butter
- ▢1/2 cup maple syrup
- ▢3/4 cup coconut flour
- ▢1 cup chocolate chopped
Instructions
- In a large mixing bowl, combine the coconut flour, peanut butter, and maple syrup and mix until combined.
- Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture.
- Melt the chocolate either in the microwave or a double boiler. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until the chocolate has firmed up.
Notes
TO STORE: Store leftover chocolate eggs in an airtight container in the refrigerator for 2 weeks.
TO FREEZE: Place chocolate eggs in a freezer-safe container and freeze for up to 6 months. Allow them to thaw in the fridge.
Recipe variations
- Make them vegan. Use vegan chocolate chips.
- Make them low-carb. Use keto maple syrup and sugar-free chocolate chips.
- Nut-free eggs. Use sunflower seed butter or tahini.
- Swap the peanut butter. Use almond butter, cashew butter, or healthy Nutella for double the chocolate.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 19gProtein: 6gFat: 10gSodium: 121mgPotassium: 164mgFiber: 6gSugar: 10gCalcium: 21mgIron: 1mgNET CARBS: 13g
