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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
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
4-Ingredient Peanut Butter Eggs
Video
Ingredients
- 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
- 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
Originally published March 2022, updated and republished February 2025
This recipe is excellent. I was so impressed with the taste. These were so simple to make as well!
Could you sub out almond flour for coconut flour ? I’m out of coconut unfortunately.😩Your recipes are pure heaven by the way.❤️
Yes you can!
For someone with a coconut allergy can almond flour be used in place of coconut flour?
try oat flour.
Could I cut out different shapes e.g stars if I rolled out the peanut butter mixture? Then wanted to freeze the cut out shapes before covering in melted chocolate?
Would this work?
Thanks
Ani
Yes 🙂
These are amazing. I only had a cup of PB, but luckily I had this random jar of chickpea butter to make up the other half. I used Vegan choc chips.and just a cheap maple syrup.
Amazing… These taste amazing.
Would almond flour work? This ones look great
Yes 🙂
Arman, these are so good! Last time I tried coating something in chocolate I about had a mental breakdown- your tips were so helpful! I love that these aren’t super sweet but are good and filling. I can’t wait to try your other similar recipes!
🙂 Cheers, Chelsea!
Keto friendly you could use VitaFiber syrup
😀 Sure!
have you ever tried sweetening with dates? was gonna attempt but, thought id ask first haha
I have in other recipes, but not this one 🙂
Hi! What can I use instead of maple syrup. Its kinda hard to look for sticky syrup here in my country. Thank you!
Hi! Agave nectar or if you aren’t a strict vegan, honey!
I’ve made these twice so far. Both amazing but I notice a day or two later the inside is a bit dry..
The second time around I added a bit more almond milk which created a creamier texture (mm!)…what would you recommend? Should the PB filling be super sticky prior to freezing? Perhaps its too solid when I form the eggs..or should i keep them in the fridge to retain moisture?
Please assist!
Hi there! Yes, I’d recommend a smoother filling and enjoying them at room temperature 🙂
these look insanely good!
😀 You would love it!
I’m kind of confused how to do these Keto friendly? Is there a sticky sweetener that is Keto friendly?
Yes, there are several.
What do you mean by liquid of choice? Would you recommend coconut oil?
Milk, water 🙂 Not coconut oil!
I’m making this today. That could have been bad, thanks! 😉
Hahaha I love it!
Did it need to be coconut flour or could almond flour be used?
You can try almond flour, but double the amount 🙂