This delicious and super easy 3 ingredient peanut butter eggs recipe is like Reese’s eggs but better. They are ridiculously easy to make, require no baking, and taste just as good (if not better) than the store bought version. Perfect for Easter, a quick dessert, or a sweet treat any time.
This post may contain affiliate links. Read my disclosure policy.
3 Ingredient Peanut Butter Eggs
My mom always talks about how when she was expecting me, she craved nothing but Reese’s Peanut Butter Chocolate Eggs. Regular Reese’s Cups wouldn’t do. It had to be the eggs. Now, some folks might chalk this up to the hormones but the eggs, along with the Christmas trees and the other festive shapes, really DO taste different than the regular cups to me.
According to my mom, and also me, the eggs are WAY better. While I’m not too proud to admit those pesky little treats at seemingly every store checkout counter do lure me in, I like the homemade version even more.
One of my goals this year is to make more of our “treat foods” at home instead of buying them in the store. I’m doing it in an effort to be more mindful of the types of ingredients we’re consuming, to have fun in the kitchen with my kids, and to save some money along the way.
I stumbled across these silicone egg molds on Amazon and knew IMMEDIATELY that I needed to make my own version of Reese’s eggs.
After a small test batch the night the molds arrived turned out wonderfully, I was SO excited to recreate the recipe to share with you here.
It’s truly so simple that ANYONE could do it and it’s a fun activity to do with your kiddos in the kitchen too.
WHY YOU’LL LOVE THIS PEANUT BUTTER CHOCOLATE EASTER EGGS RECIPE
- Minimal ingredients: with only three simple ingredients, all pantry staples, you can have this sweet treat whenever the mood arises!
- Minimal Equipment Required: While I do personally use a silicone egg mold to make these candies, you could easily shape the peanut butter mixture into an egg shape by hand and dip them in chocolate. Or if you have any other shaped molds on hand you could use whatever you have!
- Easy: this recipe truly couldn’t be easier. Mix together peanut butter and powdered sugar, melt some chocolate, put it all together and freeze for a few minutes!
- No Bake: it’s so nice to be able to have a sweet treat on hand without needing the oven or stovetop. You can melt your chocolate in the microwave and harden the end result in the fridge or freezer.
- Under 30 Minutes: this takes NO time at all! The 30 minute time frame includes the time it needs in the freezer to harden. Hands on time is maybe 5 minutes.
- Great for Parties Or Gifting: if you’re hosting Easter festivities, this is a GREAT sweet treat to serve. You can decorate the eggs if you’re feeling fancy or serve them as is. If there are nut allergies in your family, consider using sunflower butter instead of peanut butter. You can add them to Easter baskets or give them to loved ones as a special Easter treat.
- Versatile: The sky’s the limit once you start getting creative with making your own candy in molds. You can use white chocolate, dark chocolate, or milk chocolate and get creative with the fillings too. I’m planning on trying a peanut butter and jelly style egg by adding in some jam or blended fruit to my peanut butter mixture next! Substitute with almond butter, sunflower butter, or any other filling you love.
- Better than store bought: An irresistible combo of creamy peanut butter, sweet powdered sugar, and smooth chocolate that is even better than the store bought treats.
INGREDIENTS IN COPYCAT REESE’S PEANUT BUTTER EGGS:
Chocolate Chips: Use your favorite chocolate chips in this recipe. Reese’s eggs sold in stores use milk chocolate so if you want to be true to the original stick with those! I always have semi-sweet on hand and use those when I make my eggs at home. White chocolate is also a delicious option for this recipe.
Powdered Sugar: The powdered sugar adds both sweetness and texture to the peanut butter filling. It thickens the peanut butter to that classic peanut butter egg texture.
Peanut Butter: The star of the show and base of the filling. It provides creaminess and that classic nutty flavor. Use your favorite peanut butter or nut butter.
TOOLS NEEDED TO MAKE COPYCAT REESE’S EGGS
Bowls: You’ll need a microwave safe bowl for melting chocolate and another bowl for mixing the peanut butter and powdered sugar.
Spoon: Use a spoon to spread the chocolate into the egg mold.
Egg Mold: While you can absolutely shape your eggs by hand, I LOVE using this affordable silicone egg mold I purchased from Amazon.
Microwave: The microwave is a great, easy way to melt the chocolate needed in this recipe. You can also melt it on the stovetop if preferred.
Freezer: If you’re impatient like me and want the chocolate to harden quickly, the freezer will be your best friend! If you’re not in a hurry, you can also stick the mold in the refrigerator to harden.
HOW TO MAKE 3 INGREDIENT PEANUT BUTTER EGGS
- Melt chocolate chips in the microwave in 30 second increments until completely melted.
- Spoon a layer of chocolate into egg mold and spread it as evenly as possible.
- Place mold into the freezer to allow chocolate to harden.
- Mix together peanut butter and powdered sugar in a bowl.
- Remove molds from the freezer and add a spoonful of the peanut butter mixture to each mold.
- Cover the top of the peanut butter mixture with additional chocolate.
- Place mold back into the freezer until solid – approximately 10 minutes.
- Remove eggs from mold and serve
TIPS AND SUBSTITUTIONS
Peanut Butter Alternatives: you can swap peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free option – perfect for school!
Sweetness Control: Reduce powdered sugar for a less sweet filling or add a pinch of salt for balance.
Easier Dipping: If not using the egg molds, use a fork or chocolate dipping tool to coat the eggs evenly and prevent fingerprints.
Flavor Enhancements: Add a splash of vanilla extract or pinch of sea salt to the peanut butter mixture for extra depth.
Healthier Option: Use dark chocolate and a natural sweetener like honey or maple syrup instead of powdered sugar. If using a liquid sweetener, consider adding PB2 powder to the mix to create a thicker texture.
STORAGE
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Keep in a freezer safe container for up to 3 months. Let the eggs thaw for a few minutes before eating.
Room Temperature: If your kitchen is cool, you can keep them in an airtight container for a few days, but they’ll stay firmer in the fridge.
FREQUENTLY ASKED QUESTIONS
Can I use crunchy peanut butter?
Yes! It will add texture to the filling but works great!
How do I prevent the chocolate from getting too thick when dipping?
Keeping the chocolate warm is the easiest way to keep it thin; however, you can also add 1/2 teaspoon of coconut or avocado oil to the melted chocolate to thin it out.
Can I make these vegan?
Yes! Use dairy free chocolate chips.
What’s the best way to shape the eggs?
I find the silicon egg molds to be the easiest way to get consistently shaped chocolate eggs. If not using the egg mold, roll the peanut butter mixture into a ball, flatten slightly, and pinch the ends to create an egg shape.
Why is my peanut butter mixture too sticky to shape?
Try adding more powdered sugar until it firms up.
These 3-ingredient peanut butter eggs are a game-changer! Whether you’re making them for Easter or just because, they’re an easy, delicious, and crowd-pleasing treat. Give them a try and let me know how they turn out!
