Homemade Chocolate Peanut Butter Eggs
- Shannon Crocker, RD PHEc
- Apr 13
- 2 min read
Like store bought chocolate peanut butter eggs, but better!
I used to love Reese’s PB cups, but these days they taste a bit too sweet for me. So, I make my own version—still chocolatey and satisfying, but with a richer peanut butter-y filling and less sugar.
Now I turned them into homemade PB chocolate eggs – and they hit all the right notes! 🥜🍫
Here’s how to make my homemade chocolate peanut butter eggs
Ingredients
1 cup runny natural peanut butter
6 tbsp unsweetened peanut butter powder
1 tbsp maple syrup
1/2 tsp vanilla
1/4 tsp salt
3/4 cup (generous) milk or dark chocolate callettes (or chopped chocolate or high-quality chocolate chips)
Directions
1. Line a baking sheet with parchment paper; set aside.
2. In a small bowl, mix peanut butter, powdered peanut butter, maple syrup, vanilla, and salt until fully combined. Adjust consistency by adding more peanut butter or powdered peanut butter as needed—the mixture should resemble rollable cookie dough.
3. Scoop a scant tablespoon of dough and roll into a ball. Press into an egg-like shape with your fingers. Chill in the freezer for 15 minutes.
4. Set up a double boiler: fill a small pot with less than 1/4 full of water and bring to a boil. Reduce to a simmer. Place a heatproof bowl over the pot, ensuring it fits snugly without touching the water.*
5. Add 1/2 cup of chocolate to the bowl and stir until almost melted. Remove from heat, add the remaining 1/4 cup of chocolate, and stir until fully melted and smooth. Let cool slightly.
6. Dip chilled peanut butter eggs one at a time into the chocolate, using a fork to coat completely. Gently shake off excess chocolate and place on the prepared baking sheet. Repeat with remaining eggs.
7. Chill coated eggs in the fridge for 5 minutes. Remove, drizzle with remaining chocolate, and chill again for at least 1 hour until fully set.
8. Store in an airtight container in the fridge for up to 1 week.
*Tip: You can also melt the chocolate in the microwave—heat on low power in 15-second intervals, stirring in between, until smooth. (I don’t have a microwave).
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