Homemade Reese’s Peanut Butter Eggs Recipe

Introduction

These homemade Reese’s Peanut Butter Eggs are a delicious, easy-to-make treat perfect for any occasion. Creamy peanut butter filling coated in rich chocolate makes for a delightful bite-sized dessert.

Ingredients

• ⅔ cup smooth peanut butter
• ½ cup powdered sugar, plus more for rolling
• ¼ cup graham cracker crumbs
• ⅛ teaspoon vanilla extract
• 1 pinch of salt
• 1 12-ounce bag chocolate chips (milk or semisweet)

Instructions

1. Step 1: Process graham crackers in a food processor until very fine crumbs form.
2. Step 2: In a large bowl, mix peanut butter, powdered sugar, graham cracker crumbs, vanilla, and salt until well combined. Refrigerate the dough for 30 minutes.
3. Step 3: Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll the dough out to about ½-inch thickness. Use a 2-inch egg-shaped cookie cutter or a knife to cut the dough into egg shapes. Place the shapes on a wax paper-lined tray and freeze for 1-2 hours.
4. Step 4: Melt chocolate chips in a medium bowl in the microwave for 2 minutes, stirring every 30 seconds until smooth.
5. Step 5: Using a fork, dip one frozen peanut butter egg into the melted chocolate, coating the back fully. Spoon extra chocolate over the top, smooth with the fork, and lift out, scraping off excess chocolate on the bowl’s edge.
6. Step 6: Place coated eggs on wax paper to set. Repeat with remaining eggs, reheating chocolate halfway through if needed for smooth dipping.
7. Step 7: Allow chocolate to harden completely at room temperature or refrigerate to speed up. Serve and enjoy!

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• Try dark chocolate chips for a richer chocolate flavor.
• Rolling the dough in powdered sugar before cutting helps prevent sticking.
• Store the leftover chocolate in the fridge and re-melt gently for dipping later.

Storage

Store the finished peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months and thaw in the fridge before serving. Reheat any stored chocolate by warming gently in the microwave or over a double boiler before dipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, but natural peanut butter tends to be thinner and less sweet, which may affect the texture and taste. You might want to reduce added salt or slightly increase powdered sugar to balance flavors.

What if I don’t have a cookie cutter?

No problem! You can shape the peanut butter dough into egg shapes by hand or use a knife to cut simple oval shapes before freezing.

Homemade Reese’s Peanut Butter Eggs Recipe

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4.6 from 73 reviews

Homemade Reese’s Peanut Butter Eggs are a delightful and easy-to-make treat featuring a smooth peanut butter and graham cracker filling coated in rich melted chocolate. Perfect for Easter and peanut butter lovers, these no-bake eggs combine creamy, sweet, and crunchy textures wrapped in a luscious chocolate shell.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 45 minutes
• Yield: Approximately 20–24 peanut butter eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Peanut Butter Filling

• ⅔ cup smooth peanut butter
• ½ cup powdered sugar, plus more for rolling
• ¼ cup graham cracker crumbs
• ⅛ teaspoon vanilla extract
• 1 pinch of salt

Chocolate Coating

• 1 12-ounce bag chocolate chips (milk or semisweet)

Instructions

1. Prepare Graham Cracker Crumbs: Process graham crackers in a food processor until they become a very fine crumb. Measure ¼ cup crumbs for the recipe.
2. Mix Peanut Butter Dough: In a large bowl, combine smooth peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and a pinch of salt. Mix thoroughly until well combined. Refrigerate the dough for 30 minutes to firm up.
3. Shape the Eggs: Lightly dust a cutting board with 1-2 tablespoons of powdered sugar to prevent sticking. Roll the chilled dough out to about ½-inch thickness. Use a 2-inch egg-shaped cookie cutter to cut out the peanut butter dough into eggs; alternatively, use a knife if you don’t have a cutter. Place the cut shapes on a wax paper-lined plate or tray and freeze for 1-2 hours until firm.
4. Melt the Chocolate: Place chocolate chips in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring between each, until smooth and fully melted. Total melting time should be about 2 minutes.
5. Coat the Peanut Butter Eggs: Using a fork, dip each frozen peanut butter egg into the melted chocolate, pushing it down to coat the back. Add extra chocolate on top and spread smoothly with the back of the fork. Lift the coated egg carefully to scrape off excess chocolate on the bowl’s edge.
6. Set the Coating: Place the chocolate-covered eggs onto wax paper to cool and harden. Repeat the dipping process with all eggs, reheating the chocolate as needed to maintain smoothness. Expect to have roughly ⅓ to ½ of the chocolate left over.
7. Harden and Serve: Allow the chocolate-coated peanut butter eggs to harden completely at room temperature for a few hours or refrigerate to speed up the process. Once firm, enjoy this sweet and creamy treat!

Notes

• If you prefer a crunchier texture, use crunchy peanut butter instead of smooth.
• Milk or semisweet chocolate chips can be substituted based on your sweetness preference.
• Powdered sugar dusted on the work surface prevents the dough from sticking.
• Store finished eggs in an airtight container in the refrigerator for up to 1 week.
• Be careful not to overheat the chocolate to avoid burning; melt gently in intervals.

Keywords: Peanut Butter Eggs, Reese’s Copycat, No Bake Peanut Butter, Chocolate Covered Peanut Butter, Easter Treats, Homemade Candy