Creamy peanut butter with confectioners sugar, graham cracker crumbs or chocolate chunks, hidden inside a delightful chocolate egg. These peanut butter Easter eggs make a super cute Easter treat reminiscent of a peanut butter cup!
Peanut Butter Easter Eggs 2 Different Ways
If you’ve followed this website for a long time, you’ll know Peanut Butter eggs have long been a staple when Easter arrives.
You’ll also know the standard of food photography has improved over time! Case in point:
This year, I thought I’d update this popular chocolate peanut butter eggs recipe with some beautiful and bright new photography.
(Note: This article was originally published March 2012! I published it in March 2021 to reflect the fact that I’ve updated the recipe)
And in the process, I came up with a new twist on my peanut butter eggs recipe.
This new version of peanut butter Easter eggs uses pre-made chocolate Easter egg shells. By using pre-made chocolate hollow eggs, I’ve come up with an even easier recipe for this Easter treat than the chocolate covered eggs (below).
By using pre-made hollow chocolate eggs, I’ve come up with an even easier version of this Easter treat than the chocolate covered eggs (below).
These eggs use the pre-made shells, with creamy peanut butter piped in! For extra chocolatey goodness, the recipe calls for dark chocolate chips (or chunks) to be mixed in, giving this Easter treat even more of that chocolate and peanut butter punch that’s so easy to love!
This is in contrast to the original peanut butter eggs recipe, below, which relies on dipping the peanut butter eggs in chocolate.
Don’t get my wrong: both pf these peanut butter eggs recipes are delicious!
But…since people love my classic Reese’s peanut butter eggs recipe so much, I figured I’d offer 2 different ways to make these delicious Easter treats.
Peanut Butter Chocolate Chips Chocolate Eggs
First, my updated version of peanut butter eggs. This is the one you’ll find in the printable recipe card below, and what most of this blog post is dedicated to. If you want my original peanut butter Easter eggs, however, don’t worry – I’ve got instructions below on how to make those Easter eggs too!
This is a great option if you’re looking for something beautiful and decor worthy, because it uses pre-made chocolate Easter eggs which you fill, rather than having to shape them yourself!
What Makes these Peanut Butter Easter Eggs So Good?
These peanut butter Easter eggs are a decadent treat, for sure.
However, one of the things I really like about them is these homemade peanut butter eggs are a bit healthier than the filled eggs you get at the supermarket.
You can use store-bought standard peanut butter for the filling, or swap for organic or natural peanut butter to reduce the sugar. If you’re feeling really ambitious, you could even use homemade peanut butter!
When choosing your peanut butter, note that I’ve used creamy not crunchy peanut butter in both versions of my peanut butter eggs. If you prefer crunchy peanut butter, you’ll need to factor in the size of the “crunches” when choosing a piping bag (if you’re making this updated version of peanut butter eggs).
They’re also gorgeous! Set in egg cups, they make a lovely addition to an Easter table, and can double as dessert, too!
Variations of my Peanut Butter Easter Eggs with Chocolate Chips
Store Bought Eggs vs Homemade
For this recipe and the photos you see, I used store bought hollow chocolate Easter eggs, and filled them using a piping bag.
It’s a bit faster than making the easter eggs yourself, but you definitely can make them! If you want to make them, you’ll need a silicone Easter Egg mold, and then follow the sphere instructions in my hot chocolate bomb recipe.
Mix Up the Chocolate
I used creamy peanut butter, milk chocolate eggs, and dark chocolate chunks for the filling.
However, you can certainly tailor the flavors according to your preferences!
- Use milk chocolate chips, baking M&Ms, or toffee bits mixed into the peanut butter filling
- Dark chocolate eggs (I don’t think white chocolate works too well with peanut butter, but if you’re an absolute white chocolate fanatic and insist on trying it, let me know how it goes).
My Updated Peanut Butter Egg Recipe (Using Store Bought Chocolate Eggs and a Peanut Butter Chocolate Chunk Filling)
- 1 cup of confectioners sugar
- 1 cup of creamy peanut butter
- 1/3 cup small chocolate chips or chopped chocolate chunks
- 10-12 small hollow chocolate eggs
- Mix icing sugar and peanut butter to create a smooth, paste-like peanut butter mixture. Fold in chocolate chunks. If your peanut butter is thin you may need more confectioners sugar. If you are using natural peanut butter that is thick you may need less confectioners sugar.
- Unwrap the chocolate eggs and gently cut the top off each of the eggs. Remove any mini smarties (if using candy filled eggs).
- Pipe the peanut butter mixture into the eggs until filled and voila – easy peanut butter eggs that look gorgeous, too!
- These are best stored in a cool place
Original Homemade Reese’s Copycat Peanut Butter and Chocolate Easter Eggs
If you came here looking for the original recipe, published way back in 2012, don’t worry: I haven’t forgotten about you!
While this peanut butter egg recipe looks a bit less glamorous than my updated version above, it’s still so very delicious, and is a classic copycat version of Reese’s eggs! It’s a great choice if you want chocolate covered peanut butter eggs!
How to Make the Original Peanut Butter Eggs (Copycat Reese’s Peanut Butter Eggs Recipe)
- 2 packages (18 sheets’ worth) of graham cracker crumbs, very finely crushed. This works out to about 2 1/4 cups
- 2 cups of creamy peanut butter
- 12 tbsp. butter, softened
- 3 cups confectioners sugar
- 1 bag of semi sweet chocolate chips
You’ll also need wax paper, a stand mixer, cookie sheets, a fork, a spatula and a large mixing bowl/microwave or double boiler/stove top for melting the chocolate.
In a stand mixer, combine the graham cracker crumbs, peanut butter, butter and icing sugar until well combined.
Using your hands and working with small portions of the peanut butter mixture at a time, shape the mixture into eggs, and then place onto wax paper lined cookie sheets. Place cookie sheets in freezer for one hour.
Once the peanut butter eggs are completely frozen, melt your chocolate chips according to package directions. If there aren’t any instructions, I find the easiest method is in a large mixing bowl in the microwave. Microwave in short bursts of 15 to 20 seconds, pull the bowl out, and stir. It’s important the chocolate to cover the eggs is evenly melted, so repeat until you get a consistent texture.
Now that you’ve got frozen peanut butter eggs and melted chocolate to cover them, it’s time to dip each egg in the chocolate! Work one egg at a time, placing it in the melted chocolate and then sliding a fork under each egg to remove.
Set each dipped egg back on a wax paper lined sheet until they’re fully set.
If you want to add a bit of flair (sprinkles, flakes of sea salt, etc), do so before the chocolate sets!
- 1 cup of powdered sugar
- 1 cup of creamy peanut butter
- 1/3 cup small semi sweet chocolate chips or chopped chocolate chunks
- 10-12 small hollow chocolate eggs
- Mix powdered sugar and peanut butter to create a smooth, paste-like peanut butter mixture. Fold in chocolate chunks.
- Unwrap the chocolate eggs and gently cut the top off the hollow egg. Remove any mini candies (if using candy filled eggs).
- Pipe the peanut butter mixture into the eggs until filled.
If your peanut butter is thin you may need more powdered sugar. If you are using natural peanut butter that is thick you may need less powdered sugar.
These are best stored in a cool place
Amount Per Serving: Calories: 232Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 115mgCarbohydrates: 22gFiber: 2gSugar: 17gProtein: 6g
ATurtlesLifeForMe.com offers estimations of nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators via a third-party plugin, and may be inaccurate. It is meant as a best guess, and not intended to provide dietary advice of any kind. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.