Homemade Peanut Butter Eggs

One thing that reminds me of my childhood is those darn Reese’s Peanut Butter Eggs during Springtime. I haven’t eaten any in years since finding out about all the ingredients that are in them. Well, I created my own recipe and they are delicious! Just a few simple ingredients and you can make Homemade Peanut Butter Eggs for you and your family.

Peanut Butter Egg Ingredients

This recipe has four simple ingredients:

• Organic Peanut Butter (I usually buy mine at Costco. It’s just peanuts and salt).
• Coconut Oil – This oil is a Medium Chain Triglyceride, which is known as a beneficial fatty acid that improves levels of “good” HDL cholesterol. Coconut Oil is metabolism boosting and contains lauric acid which makes it a strong immune booster. Additionally, coconut oil helps support liver health.  
• Maple Syrup – Contains antioxidants and essential nutrients like manganese, zinc, and calcium, which can help reduce inflammation and support overall health. However, it should be consumed in moderation due to its sugar content.
• Vanilla Extract – Known for antioxidants and nutraceuticals. It’s also my secret ingredient in all of my baking goods. It adds an amazing flavor.

How To Make Peanut Butter Eggs

1. Mix the Base: In a medium bowl, combine the peanut butter and coconut oil. Use a hand mixer, stand mixer, or just a spoon—it should be smooth and well-blended.
2. Add Maple Syrup: Gradually mix in the maple syrup. It may look a little runny in the beginning, but as you stir it in the peanut butter, the mixture will become smooth and creamy.
3. Flavor It: Stir in the vanilla extract into the chocolate, if using it. Taste and adjust—more maple syrup for sweetness, a touch more peanut butter if it’s too stiff.
4. Shape the Eggs: Scoop out about 1-2 tablespoons of the mixture per egg (depending on size preference). Roll into a ball, then flatten and shape into an egg-like oval with your hands. Place on a parchment-lined cookie sheet. You can also use an Egg Mold (See directions below) for a more uniform egg.
5. Chill: Pop the tray in the freezer for 15 minutes to firm up the eggs. This makes them easier to dip in melted chocolate.

Melting The Chocolate

Melting chocolate is a simple process, but it requires some care to get a smooth, glossy result. Here’s a step-by-step guide:

Stovetop Method (Double Boiler)

1. Chop the Chocolate: Break or chop the chocolate into small, even pieces for faster, more uniform melting.
2. Set Up a Double Boiler: Fill a saucepan with 1-2 inches of water and bring it to a simmer over low heat. Place a heatproof bowl (metal or glass) on top, ensuring it doesn’t touch the water.
3. Add Chocolate: Put the chopped chocolate and coconut oil in the bowl.
4. Stir Gently: Stir the chocolate with a spatula or spoon as it melts. Keep the heat low to avoid scorching.
5. Remove from Heat: Once most of the chocolate is melted, remove the bowl from the heat and stir until fully smooth. The residual heat will finish the job.

Microwave Method

1. Chop the Chocolate: Cut it into small pieces.
2. Microwave-Safe Bowl: Place the chocolate in a microwave-safe bowl.
3. Heat in Bursts: Microwave on medium power (50%) for 20-30 second intervals. Stir after each burst.
4. Repeat Until Melted: Continue until the chocolate is almost fully melted, then stir to finish it off with residual heat. Be careful not to burn your chocolate.

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Tips for Success

• Avoid Water: Even a drop of water can cause chocolate to seize (turn grainy). Keep utensils and bowls dry. If your chocolate becomes thick, add a little coconut oil, if needed to thin it out.
• Don’t Overheat: Chocolate melts at a low temperature (around 90-110°F / 32-43°C depending on type), so go slow to prevent burning.
• Type Matters: Dark chocolate melts easier than milk or white chocolate due to lower milk solids and sugar content.
• Storage: These peanut butter eggs store well in the fridge for 4-5 days or in the freezer for 1 month.

Making homemade Reese’s Peanut Butter Eggs with melted chocolate is a fun project! Get your kids or grandkids involved! Display them in a cute ceramic egg holder.

Best Chocolate Choice

• Use milk chocolate for that classic Reese’s flavor, or semi-sweet if you like a slightly less sweet taste. I like mixing half semi-sweet, half dark chocolate. Chocolate chips, chopped bars, or melting wafers all work great. See above on the different ways you can melt the chocolate.

Ingredients in a Reese’s Egg

When I looked at the ingredients, I immediately said no more. I can’t believe I ate them for as long as I did but oh well. Here we are and I’ve been doing better over the past 20 years. My recipe has four clean ingredients. These peanut butter eggs don’t need any more. Look at the ingredients in a Reese’s Peanut Butter Egg below🙄:

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How To Use The Egg Mold

Make your eggs uniformed with this silicone egg mold. This mold is bigger than I thought but I still love it. Well, it’s actually deeper than I thought so you get more than a standard Reese’s Egg haha. I love using this mold as it’s so simple.

• After melting your chocolate, spread it into each egg. Make sure you cover the inside of the egg with a thin layer of the chocolate. I like using a small spoon as it covers the bottom evenly. Set egg molds on top of a cookie sheet.
• Meanwhile, make your peanut butter filling. (See directions above or in the recipe card below)
• Add a dollop of the peanut butter filling on top of the chocolate layer.
• Top with remaining melted chocolate, spreading evenly. Set the cookie sheet in the freezer for 30 minutes.

Tools I Used

Egg Mold

Parchment Paper

Chocolate Chips

Egg Tray

Coconut Oil

Peanut Butter Eggs

Here’s a simple and delicious peanut butter filling recipe for homemade Reese’s Peanut Butter Eggs. It’s creamy, sweet, and balances perfectly with the chocolate coating.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Freezer Time 30 minutes mins

Total Time 1 hour hr

Servings 16 Peanut Butter Eggs

Ingredients

  

Peanut Butter Filling

• 1 1/2 cup Organic Peanut Butter
• 4 1/2 tbsp Maple Syrup
• 2 tbsp Coconut Oil (melted)

Chocolate Layer

• 2 cups Chocolate (melted)
• 1 tbsp Coconut Oil (melted)
• 1 tsp Vanilla Extract (optional)

Instructions

 

• In a medium bowl, combine the peanut butter and coconut oil. Use a hand mixer, stand mixer, or just a spoon—it should be smooth and well-blended.
• Gradually mix in the maple syrup. It may look a little runny in the beginning, but as you stir it in the peanut butter, the mixture will become smooth and creamy.
• Stir in the vanilla extract into the chocolate, if using it. Taste and adjust-more maple syrup for sweetness, a touch more peanut butter if it's too stiff.
• Scoop out about 1-2 tablespoons of the mixture per egg (depending on size preference).Roll into a ball, then flatten and shape into an egg-like oval with your hands. Place on a parchment-lined tray. You can also use an Egg Mold (See directions in post) for a more uniform egg.
• Pop the tray in the freezer for 15 minutes to firm up the eggs. This makes them easier to dip in melted chocolate.

Notes

Notes:

1. You can substitute butter for the coconut oil. 
2. I haven’t tried any nut butter except for peanuts but I’m sure it would be just fine if you use almond, cashew, etc.
3. What if I want to use a cookie cutter for the peanut butter filling egg shape? That works too! Just spread the peanut butter filling on a parchment lined cookie sheet. Pop it in the freezer for 15-30 minutes. Take your egg shaped cookie cutter and cut the frozen filling. Quantity will vary based on the size of the cookie cutter used. 
4. You can easily use a fork/wooden stick to dip the egg in the chocolate. Just set the lightly frozen peanut butter egg on top of the fork or stick the wooden stick ant the bottom of the egg (up through the middle).  Now, dip it in the melted chocolate. Lay on a parchment lined cookie sheet and pop it in the freezer. 

Sources:

Shyamala BN, Naidu MM, Sulochanamma G, Srinivas P. Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models. J Agric Food Chem. 2007 Sep 19;55(19):7738-43. doi: 10.1021/jf071349+. Epub 2007 Aug 24. PMID: 17715988.

Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021 Apr;101(6):2182-2193. doi: 10.1002/jsfa.10870. Epub 2020 Oct 29. PMID: 33022082.

Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications. Int J Environ Res Public Health. 2022 Oct 21;19(20):13684. doi: 10.3390/ijerph192013684. PMID: 36294262; PMCID: PMC9603788.

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.