Homemade Peanut Butter Easter Eggs

5 from 13 votes
14 Comments

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These homemade Peanut Butter Easter Eggs are a family tradition at Easter. A smooth peanut butter filling covered in chocolate is decorated with icing flowers.

Peanut Butter Easter Eggs topped with frosting flowers

Holidays are a grand time for traditions. So many traditions are centered around food, which in our opinion, is just as it should be. Growing up we always looked forward to Easter because mom would make us these beautiful and delicious chocolate peanut butter easter eggs! These are so much better than the Reese’s Peanut Butter Eggs you can buy at the store, not to mention you get so much more for your money! This year I enjoyed making these with my own daughter. Thanks for starting such a fun family tradition mom!

Ingredients in Peanut Butter Easter Eggs

  • Milk Chocolate Candy Melts – we like to use the Wilton or Ghirardelli candy melts.
  • Peanut Butter – make sure to use creamy peanut butter.
  • Powdered Sugar – also called confectioners’ sugar
  • Salt
  • Royal Icing – for decoration. You can also use sprinkles.

Some Tips and Variations to Try

We love reader comments on all of our posts. It’s such a great way to connect and to see how you’re taking our favorite family recipes and making them your own. Thanks to that kind of feedback, there are a few tips and variations to try when making these delicious Easter treats.

  • For starters, you can find the egg molds at most craft stores. The eggs end up being around 3 to 3 ½ inches tall and one batch makes approximately one tray full.
  • If you want to substitute the chocolate flavored melt wafers with chocolate chips of any flavor, go ahead. But you’ll want to adjust the recipe a bit. Use a 12-ounce bag of chocolate chips and add 1 ½ Tablespoons of shortening or coconut oil to thin the chocolate. You will need to thin the chocolate in order to make it easier to use in the mold.
  • Let us know if any other variations work for you!

Frequently Asked Questions

Can you freeze Peanut Butter Easter Eggs?

Yes! They freeze great! Flash freeze them on a baking sheet covered with wax paper or parchment paper. Then, transfer to a plastic bag or airtight container and store in the freezer. Just let them thaw in the fridge overnight before eating.

What kind of peanut butter is in Reese’s?

The peanut butter in Reese’s is mixed with powdered sugar, just like in this recipe!

How long can you keep chocolate Easter eggs?

They last for a few weeks in the fridge or on the counter, or up to three months in the freezer.

Read Next: 25+ Best Easter Desserts and Treats

More Holiday Favorites

Whether its Easter, Christmas, Halloween or the Fourth of July, food is a key part to the celebration. But while we’re on the topic of Easter, here are some other great Easter treats that you will want to bring into your family’s traditions.

How to Make Peanut Butter Easter Eggs

Peanut Butter Easter Eggs topped with frosting flowers

Homemade Peanut Butter Easter Eggs

5 from 13 votes
These Peanut Butter Easter Eggs are a family tradition at Easter. A smooth peanut butter filling covered in chocolate is decorated with icing flowers.
Prep Time 10 minutes
Cook Time 0 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Egg candy mold

Ingredients

  • 14 ounces milk chocolate flavored easy melt wafers (can be purchased in most craft stores)
  • 1 cup peanut butter
  • 2/3 cup powdered sugar
  • 1/8 teaspoon salt
  • Royal icing for decorating optional, click here

Instructions

  • Place chocolate wafers in microwave safe bowl. Microwave for 30 seconds at half power. Stir. Repeat until wafers are completely melted.
  • Spoon melted chocolate into egg molds coating bottom and sides completely, about ⅛ inch thick. Refrigerate 30 minutes until set.
  • Meanwhile, place peanut butter in microwave safe bowl and microwave 30 seconds until softened.
  • Remove from microwave and stir in powdered sugar and salt until completely blended.
  • When chocolate is set, carefully spoon peanut butter mixture into egg molds and flatten (leaving about ⅛ inch between peanut butter and the top of the egg mold).
  • Spoon melted chocolate over peanut butter until covered completely and level with egg mold.
  • Refrigerate another 30 minutes until set. Carefully remove from molds. Decorate as desired with royal icing.
  • Decorate as desired with royal icing.

Notes

  • For starters, you can find the egg molds at most craft stores. The eggs end up being around 3 to 3 ½ inches tall and one batch makes approximately one tray full.
  • If you want to substitute the chocolate flavored melt wafers with chocolate chips of any flavor, go ahead. But you’ll want to adjust the recipe a bit. Use a 12-ounce bag of chocolate chips and add 1 ½ Tablespoons of shortening or coconut oil to thin the chocolate. You will need to thin the chocolate in order to make it easier to use in the mold.
  • Let us know if any other variations work for you!

Nutrition Information

Calories: 318kcalCarbohydrates: 33gProtein: 7gFat: 19gSaturated Fat: 7gCholesterol: 5mgSodium: 146mgPotassium: 140mgFiber: 2gSugar: 29gVitamin A: 74IUVitamin C: 1mgCalcium: 48mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    These look fabulous for Easter but with a quick change of craft mold you could have a peanut butter filled Santa, or skeletons, or even hearts! Everything should be filled with peanut butter and covered in chocolate, but that’s my opinion!

  2. These look so yummy! I will have to save this for easter – never did any easter baking before but this has me wanting to do it next year. Or maybe I can make them into truffles for christmas?

    1. Yes, of course. You just need to adjust the recipe a little. Use a 12-ounce bag of chocolate chips and 1 1/2 Tbsp. of shortening or coconut oil to replace the melting wafers in step 1. The shortening will thin the chocolate chips making them easier to use for the mold. Thanks for asking!

    1. They are about 3 – 3 1/2″ tall… I think it makes 1 tray. I will have to double check to see if we got a few extra.