Peanut Butter Eggs

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

1. Why I love this recipe
2. Key ingredients
3. How to make peanut butter eggs
4. Arman’s recipe tips
5. Storage instructions
6. More no-bake dessert recipes
7. 4-Ingredient Peanut Butter Eggs (Recipe Card)

Why I love this recipe

• 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. 

More no-bake dessert recipes

• Chocolate coconut bars
• Peanut brittle
• Almond Roca
• Kit Kat bars
• Or any of these no-bake recipes

Originally published March 2022, updated and republished February 2025