Peanut Butter Eggs
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Try making your own homemade Reese’s peanut butter eggs! A fun kitchen project to do with kids. Nutty, crunchy, & chocolate-y!
Looking for a fun and easy little kitchen activity to do with your kids or grandkids? Try making this homemade Reese’s peanut butter eggs recipe!
You’ll only need a few basic ingredients and tools, and the result tastes even better than the original!
DIY-ing your Easter candy is a great boredom buster during Spring break. If peanut butter eggs aren’t your thing, try our chocolate-covered coconut eggs, millionaire’s shortbread (aka: homemade Twix), or easy marshmallow recipe! And there are tons more ideas on my Candy Recipes page.
Table of Contents
- Here’s Why You’ll Love This
- Ingredients You’ll Need
- In Photos: How to Make Peanut Butter Eggs
- Helpful Tips & Tricks
- More Peanut Butter Recipes
Here’s Why You’ll Love This
- Easy to make: It’s as simple as throwing a few things into a bowl, mixing it up, forming the shapes, and dipping them in chocolate. And there’s zero baking required.
- Minimal ingredients: You’ll only need a few pantry staples to make it.
- Fun: It’s almost like Play Doh!
- Delicious: These homemade peanut butter eggs come out super peanut-buttery, with a slight crunch between your teeth and a sweet milk chocolate coating.
Ingredients You’ll Need
Graham Cracker Crumbs: You can find already ground Graham cracker crumbs in the baking aisle of your regular supermarket. No need to crush them up yourself!
Sugar: Powdered sugar works best here. It helps to give the right texture to the filling but also sweetens the candy.
Peanut Butter: I just use regular old Jif creamy peanut butter. If you use a natural peanut butter you may need to add more sugar and/or salt to get the proper consistency and flavor.
Salt: Balances and intensifies all the flavors.
Chocolate: I like good quality melting chocolate wafers, or you can chop up baking bars. Chocolate chips could work in a pinch, but they aren’t ideal because they often don’t melt smoothly.
Oil: Anything with a neutral flavor should work. I typically reach for vegetable oil or canola oil. This just helps the chocolate coating to stay smooth and liquid.
In Photos: How to Make Peanut Butter Eggs
Step 1: Place the Graham cracker crumbs, powdered sugar, peanut butter, and salt in a big bowl.
Step 2: Mix these ingredients together until well-blended.
Step 3: Portion out 2.5 to 3 tablespoons of the mixture and shape it into a flat oval.
Step 4: Place the shaped eggs on a parchment-lined baking sheet and chill in the fridge until firm.
Step 5: Melt the chocolate in the microwave in short bursts, stirring after each until smooth.
Step 6: Stir the oil into the melted chocolate to thin it to the right consistency, then drop in your eggs, roll them around to get them coated, and tap off the excess chocolate.
Helpful Tips & Tricks
Use a handheld electric mixer: Or a stand mixer to make the peanut butter filling. You can do it by hand too, but it’s a very stiff, crumbly mixture and an electric mixer can make things a little easier.
Get the right consistency: You want the filling to look crumbly in the bowl, but it should hold together when you squeeze it in your hand. If you need to, add slightly more peanut butter or powdered sugar to get it to the perfect texture.
Melt the chocolate: You can do this over a double-boiler or in the microwave. I like to do quick 20-second bursts, stirring after each until the chocolate is smooth. Then work in a little oil to thin it out so it’s not too gloppy.
Let them set: You could pop them in the fridge if you’re in a hurry, but sometimes that can create a whitish, dull finish on the chocolate. This is called “bloom” and it’s perfectly harmless, just not as pretty. So I prefer to allow the chocolate coating to set at room temperature, to maintain that beautiful glossy shine.
More Peanut Butter Recipes
- Chocolate Peanut Butter Cupcakes
- Buckeye Recipe
- Peanut Butter Oatmeal Cookies
- Peanut Butter Blondies
Peanut Butter Eggs Recipe
Ingredients
- 1 cup (84 g) Graham cracker crumbs
- 3/4 cup (90 g) powdered sugar
- 3/4 cup (193.5 g) peanut butter, (I use Jif creamy peanut butter)
- 1/4 teaspoon kosher salt
- 5 ounces (141.75 g) chocolate melting wafers
- 2 tablespoons (28 g) oil, such as vegetable oil
Instructions
- Place the Graham cracker crumbs, powdered sugar, peanut butter, and salt in a large bowl and stir together to combine (mixture will be very crumbly but should hold its shape when you squeeze it in your hand).
- Working with about 2.5 to 3 tablespoons at a time, shape the mixture into a flattened egg with your hands.
- Place the eggs on a parchment-lined baking sheet and chill in the fridge or freezer until firm (approx. 1 to 2 hours).
- Melt the chocolate and stir in the oil to thin it out.
- Dip the eggs in melted chocolate, turning to coat.
- Remove the eggs from the chocolate with the tines of a fork, tapping off any excess and placing them on a parchment-lined baking sheet.
- Allow the chocolate coating to set and harden, preferably at room temperature (approx. 1 to 2 hours).
Just a question, not a review.
How much salt is needed? You have salt listed in the photo step-by-step but it’s not on the printable recipe.
Thank you so much for pointing out my omission Melanie! I used 1/4 teaspoon of kosher salt but you can add as much or as little as you like. Editing the recipe card now to add that info!