These Homemade Peanut Butter Eggs are the perfect alternative to the packaged Reese’s Eggs that you can instead enjoy any time of year. They’re also made with healthier ingredients, are no bake, and so easy to make!
About these Peanut Butter Eggs
What if you could have Reese’s Easter Eggs ALL YEAR AROUND instead of just in March and April? Wouldn’t that be an absolute dream? Well….I’m about to make it come true.
These Homemade Peanut Butter Eggs are a copycat of the Reese’s version and are truly delightful. Bite-sized peanut butter + chocolate snacks drizzled in sweet white chocolate…what could be better? The answer, in my opinion, is nothing.
Just whip up the dough, melt the chocolate, dip, and stick these bad boys in the freezer until they harden. Then, drizzle with white chocolate if desired and enjoy! I love having these delicious treats on hand. They’re a little healthier and totally satisfy my chocolate cravings.
And if you’re looking for more delicious chocolate no bake treats, also try this Chocolate Pretzel Bark, these Healthy Peanut Butter Truffles, or these No Bake Chocolate Oatmeal Cookies that I’m sure you’ll love, too! Or for another Easeter Treat try these Easter M&M Cookies, which come together in just 20 minutes.
Recipe Ingredients
- Peanut Butter: I used JIF Natural Peanut Butter. Use whatever kind you like best, just make sure it’s creamy.
- Maple Syrup: You can also use honey here. Either will sweeten up our treats without using added refined sugar.
- Oat Flour: This turns the peanut butter filling into a doughy texture. If you use a super drippy peanut butter, you may need to use more oat flour.
- Chocolate: I used Ghirardelli dark chocolate melting chips. You can also use regular chocolate chips.
- White Chocolate: This is optional. I like to melt it and drizzle it over the Easter eggs.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Mix the peanut butter, vanilla extract, and maple syrup in a mixing bowl with a rubber scraper.
2. Next, whisk in the oat flour to create a cookie dough like texture.
3. Use a cookie scoop to scoop dough onto a baking sheet lined with parchment paper. Then, using your hands, roll the dough into 1” balls. Place them on a baking sheet lined with parchment paper. Flatten the balls with your palm and then shape them into eggs. Then, place the baking sheet with flattened dough in the freezer for 20 minutes.
4. While the eggs harden, prepare the chocolate. Melt dark chocolate chips either stove top, stirring constantly over low-medium heat or in a microwave safe bowl in 30 second intervals stirring between each increment.
5. Dunk the flattened dough into the melted dark chocolate. Use two forks to gently toss the egg around to get it fully coated. Then, put it back on the parchment paper to harden. You can drizzle some melted white chocolate on top, but this is totally optional. Once chocolate has set (return to the refrigerator or freezer to speed up the process), enjoy!
Recipe FAQs
Store them in an airtight container in the fridge for up to one week. You can also pop them into the freezer for up to 5 months. In my opinion, chocolate candy belongs in the freezer!
Make sure the oat flour is combined well with the peanut butter. It should result in a cookie dough texture. You’re also going to want to use CREAMY peanut butter. It needs some oil to mix well!
It’s likely your chocolate has burned or “seized.” This is why you need to stir it constantly while heating stove top and immediately remove it from the heat once melted. If you’re using the microwave stir vigorously between intervals and do not do more intervals than needed (I find 3 30 second intervals is the prime amount of time). If you catch the burning chocolate early enough, you may be able to save it by whisking in a tablespoon of water and mixing gently in an attempt to loosen the seized clumps.
More Recipes You’ll Love
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Homemade Peanut Butter Eggs
Equipment
- Mixing Bowl
- sheet pan
- parchment paper
- Rubber Spatula
- Cookie scoop
- Measuring cups and spoons
Ingredients
- ¾ cup creamy peanut butter
- ½ tsp vanilla extract
- 2 tbsp maple syrup, or honey
- 2 – 4 tbsp oat flour
- 1 cup Ghirardelli dark chocolate melting chips, or chocolate chips
Instructions
- Mix the peanut butter, vanilla extract, and maple syrup in a mixing bowl with a rubber scraper.
- Next, whisk in the oat flour to create a cookie dough like texture.
- Use a cookie scoop to scoop dough onto a baking sheet lined with parchment paper. Then, using your hands, roll the dough into 1” balls. Place them on a baking sheet lined with parchment paper.
- Flatten the balls with your palm and then shape them into eggs.
- Then, place the baking sheet with flattened dough in the freezer for 20 minutes.
- After the dough has firmed up, take them out and set aside.
- Now, let's prepare the chocolate. Melt dark chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each.
- Dunk the flattened dough into the melted dark chocolate. You may need to use two forks to gently toss the egg around to get it fully coated. Then, put it back on the parchment paper, drizzle with white chocolate if desired.
- Let harden (in the fridge or freezer to speed up the process) and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Copycat Reese’s Eggs calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
These are amazing and simple!!
these are DANGEROUS. so easy to make and i think I could probably eat the entire batch in one sitting. even more dangerous that I usually have all of the ingredients on hand…
I love making these homemade! So much better!
Can’t go wrong with this recipe, thank you APOP!!!!