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Homemade Easter Peanut Butter Eggs Recipe

Fill your Easter baskets with these Homemade Easter Peanut Butter Eggs. They’re easy to make at home with just four ingredients and taste just like Reese’s Eggs.

For more ways to make this the best holiday, check out all of our Easter posts.

Five peanut butter eggs on pink paper shred, with one cut in half, and the words "Homemade Easter Peanut Butter Eggs" digitally written on top.

We usually have a lot of company visiting for Easter. And that means I usually have to put together a lot of Easter baskets.

Buying cute homemade candy from a local shop seems appealing, but it just doesn’t make sense because I need so many of everything. So, instead, I turn our home into a candy shop and start creating a bunch of Easter treats for our friends and family.

If you already have the molds (which I do), it’s actually cheaper to make the treats at home than buy them from a shop or the local grocery store. And if you know me, you know I’m all about being frugal.

Plus, they’re more special when you make them yourself.

So this year, instead of purchasing peanut butter eggs at the store, make these homemade Reese’s eggs. I promise you, this is such an easy recipe and will really impress your recipients.

All you need are a few ingredients and a microwave. Yup, this is a no bake dessert recipe. So it’s basically fool proof. Trust me. You can do this. And you’ll wonder why you ever bought those made-in-a-factory eggs in the first place.

An Easter Bunny in Walmart with the words "Tips For Creating A Frugal Easter Basket" digitally written on top.

Making your own homemade peanut butter eggs rather than purchasing Reese’s peanut butter eggs is a great way to have a budget-friendly Easter. For more ways, check out our Tips For Creating An Easter Basket On A Budget.

Homemade Easter Peanut Butter Eggs Recipe

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Homemade Easter Peanut Butter Eggs Ingredients:

How To Make Homemade Easter Peanut Butter Eggs:

Two pieces of chocolate almond bark in a bowl.

Melt the chocolate almond bark according to the package.

If you’ve never used almond bark, the easiest way to do this is by putting the squares in a microwave-safe bowl and microwaving for one minute. Then, give the almond bark a good stir. Then, microwave for at 30 second increments and stir until the chocolate is completely melted.

Melted chocolate being spooned into an Easter egg mold.

Spoon some of the melted chocolate into an Easter egg-shaped mold. Use the back of the spoon to spread the chocolate around the mold, making sure to spread an even layer across the bottom and sides.

If you have excess chocolate that pools in the center of the molds, use the spoon to spread that along the sides.

You will have extra chocolate leftover when you’re done filling these. Leave that. We’ll be using it later to create the bottom of the eggs.

Keep checking the mold to make sure you can’t see any of the silicone gaps.

An Easter egg mold filled with chocolate in a fridge.

Put the silicone egg-shaped mold in the fridge for about 20 minutes until the chocolate has hardened.

While those are cooling, make the filling.

Peanut butter, butter, and sugar in a stand mixer bowl.

Add the butter, peanut butter, and sugar to a stand mixer bowl. Mix for about four minutes until the ingredients are combined.

Side note: You want the butter to be at room temperature when you add it to the mixture. If the butter is too cold, it won’t mix into the other ingredients and you’ll add up with butter chunks.

A peanut butter mixture and a spoon in a silver bowl.

If you don’t have a stand mixer, you can put all the ingredients into a large bowl and mix using either a hand mixer or just mixing with a spoon.

Peanut butter in chocolate-filled cavities of a pink egg mold.

Scoop some of the mixture into each chocolate-filled cavity of the silicone mold.

Peanut butter in chocolate-filled cavities of a pink egg mold.

Gently hit the silicone mold onto a hard surface to even out the peanut butter mixture until it’s flat.

Remelt the chocolate almond bark by putting it into the microwave for 30 seconds and stirring.

Chocolate eggs in a pink silicone egg mold.

Spoon the melted chocolate on top of the peanut butter filling.

Gently spread it evenly across the top of the filling.

Put them back in the fridge until the chocolate has hardened.

Six homemade peanut butter eggs on pink paper shred.

Pop them out of the silicone mold.

If you’re giving these as a gift, you can wrap them in aluminum foil or you can put them in a treat bag with paper shred at the bottom.

Five peanut butter eggs on pink paper shred, with one cut in half.

Homemade Easter Peanut Butter Eggs: Frequently Asked Questions

Can you use natural peanut butter in this?

Natural peanut butter doesn’t really work in this recipe. The oil in natural peanut butter separates, which is why you generally stir natural peanut butter before using it, but you don’t do that with “regular” peanut butter.

But, because they are different, the consistency of the filling won’t be the same if you swap natural peanut butter in for processed peanut butter in this recipe.

Can you use crunchy peanut butter?

We made this homemade chocolate peanut butter eggs recipe as a copycat recipe of the famous Reese’s peanut butter eggs. Those have a smooth peanut butter filling, so that’s why these do.

If you really prefer crunchy peanut butter, you could use that in your peanut butter chocolate eggs. You’ll still follow the recipe as it’s written.

Can you use chocolate chips in this recipe?

We recommend using chocolate almond bark over chocolate chips in this recipe for a couple reasons.

First, chocolate almond bark is so easy to work with. You can’t burn it if you heat it for too long, like you can do with chocolate chips. Second, it melts in the microwave without you having to worry about using a double boiler or some other fancy equipment. And finally, when the chocolate almond bark hardens, you can remelt it. You can’t do that with chocolate chips. Once you melt chocolate chips, that’s it. Trying to remelt them can cause the chocolate to burn.

Plus, chocolate almond bark tastes like chocolate.

What if you don’t have an egg mold?

I picked up this egg mold last year in order to make Chocolate Smash Eggs for Easter, so I’ve definitely gotten my money’s worth out of it.

If you don’t have an egg mold, but you still want to make these, the process will be a little different of course.

You’d make the filling the same way. But, after you make it, you’ll want to form it into egg shapes and put them in a single layer on a parchment paper-lined cookie sheet. Put the entire cookie sheet in the freezer for about two hours until the peanut butter mixture is hardened.

Then, melt the chocolate almond bark and dip the frozen peanut butter filling. Put the finished eggs back on the parchment paper-lined cookie sheet. When they’re all done, put them in the fridge or freezer until they completely harden.

How do you store homemade peanut butter eggs?

Store homemade peanut butter eggs in an airtight container in the fridge. They’ll last about three months.

Can you freeze peanut butter eggs?

If you want, you can freeze peanut butter eggs. Put them in a freezer safe Ziploc bag after the chocolate has cooled completely and you can keep them in the freezer for about six months.
We suggest you thaw them completely before eating them.

Homemade Peanut Butter Eggs.

Purchase Peanut Butter Eggs Online:

If you love these, but you don’t want to make them, you can purchase peanut butter eggs online. So they’re not homemade by you, but by someone else.

You can find a ton of different options on Etsy, like the Homemade Peanut Butter Eggs pictured above (which happen to use the same exact mold that we used in this post).

Peanut Butter Chocolate Bark on a plate..

More Peanut Butter Chocolate Desserts:

If you like the chocolate peanut butter combination, we definitely suggest you try our Peanut Butter Chocolate Bark recipe and our Reese’s Peanut Butter Cups cookies. Our Peanut Butter Chocolate Cheerios Chex Muddy Buddies recipe also has chocolate and peanut butter (plus some other ingredients).

And, if you just want peanuts, not peanut butter, make our Peanut Clusters.

Chocolate smash eggs surrounded by Easter candy.

More Delicious Easter Treats:

If you’re making these for Easter and need some more ideas, check out our Smash Eggs recipe.

Yield: 6 Eggs

Homemade Easter Peanut Butter Eggs

Fill your Easter baskets with these Homemade Easter Peanut Butter Eggs. They’re easy to make at home with just four ingredients and taste just like Reese’s Eggs.

Prep Time 15 minutes
Cook Time 2 minutes
Additional Time 40 minutes
Total Time 57 minutes

Ingredients

  • 2 squares (4 oz.) chocolate almond bark
  • 2 teaspoons unsalted butter
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar (aka confectioners’ sugar)

Instructions

  1. Melt the chocolate almond bark according to the package.
  2. Spoon some of the melted chocolate into an egg-shaped mold. Use the back of the spoon to spread the chocolate around the mold, making sure to spread an even layer across the bottom and sides. You will have extra chocolate leftover when you’re done filling these. Leave that. We’ll be using it later to create the bottom of the eggs.
  3. Put the silicone egg-shaped mold in the fridge for about 20 minutes until the chocolate has hardened.
  4. While those are cooling, make the filling.
  5. Add the butter, peanut butter, and sugar to a stand mixer bowl. Mix for about four minutes until the ingredients are combined.
  6. Scoop some of the mixture into each chocolate-filled cavity of the silicone mold.
  7. Gently hit the silicone mold onto a hard surface to even out the peanut butter mixture until it’s flat.
  8. Remelt the chocolate almond bark by putting it into the microwave for 30 seconds and stirring.
  9. Spoon the melted chocolate on top of the peanut butter filling.
  10. Gently spread it evenly across the top of the filling.
  11. Put them back in the fridge until the chocolate has hardened.
  12. Pop them out of the silicone mold.

Notes

You want the butter to be at room temperature when you add it to the mixture. If the butter is too cold, it won’t mix into the other ingredients and you’ll add up with butter chunks.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 302Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 3mgSodium 207mgCarbohydrates 20gFiber 3gSugar 12gProtein 10g

Have you made these Homemade Easter Peanut Butter Eggs? Let us know how it went in the comments.

Julie

Saturday 16th of March 2024

These look so good, my husband loves everything peanut butter related so I think I'll need to make these for him.

EsmeSalon

Tuesday 12th of March 2024

Great recipe for Easter and it is better to make them yourself than store-bought.

Jennifer Wise

Tuesday 12th of March 2024

What a great idea to make them yourself. And these would taste so much better than store-bought, too!

IceCreamnStickyFingers

Tuesday 4th of April 2023

These look so good. I’ll have to make some before Sunday.

Jennifer

Tuesday 4th of April 2023

These look so good! :)

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