Homemade Peanut Butter Eggs

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!

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

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Recipe

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Homemade Peanut Butter Eggs

5 from 3 votes

Prep30 minutes mins

Total30 minutes mins

Servings9

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Cook ModePrevent your screen from going dark

These no bake Homemade Peanut Butter Eggs are the perfect alternative to the real chocolate and peanut butter treats that you can enjoy year round. They're also made with healthier ingredients.

Author: Courtney Paige

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

Serving: 1 egg | Calories: 251kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Sodium: 58mg | Potassium: 17mg | Fiber: 2g | Sugar: 16g

Notes

Store in the refrigerator in an airtight container for 1 week or freeze for up to 5 months.

Depending on the consistency of the peanut butter you use, you may need to use more or less oat flour. You want the dough to have a cookie dough like texture.

You can substitute the oat flour with almond flour or coconut flour. I advise against all purpose, however, because the taste isn't super enjoyable raw.

Love this recipe? Share it on social!Mention @APaigeofPositivity or tag #apaigeofpositivity!

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