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Homemade Peanut Butter Eggs

30 min including freeze time
8-10 eggs

I was at the grocery store a couple weeks ago and strolled past the Easter section and then promptly rolled myself back on up because I saw my kryptonite. The Reese’s Peanut Butter Egg. (also my kryptonite is gummy peachies. Or anything gummy really) No idea why this egg shape gets me, but the Reese’s people have me duped because I feel like there is something a little more special about the egg as opposed to the regular cup. 

So I bought myself a king size pb egg package and headed home. And no, I did not share with Dave. Not even guilty. Once they were gone, I kept craving peanut butter and chocolate so I decided to search for a copycat recipe. Found one, tweaked it by adding more peanut butter, less powdered sugar and I used a combo of milk chocolate and semi sweet chocolate and made myself some giant peanut butter egg treats. 

These were way easier than I thought they would be and with way fewer ingredients than I thought. I had everything I needed in my pantry already. I could have been making these for years and I didn’t even know. Such a shame. 

Give these a try and let me know if you think they stand up to the original. These would also be a fun dessert to make with your kiddos for a fun break from dying eggs and stained fingertips. 

Head on over to @lolohomekitchen on instagram and follow me to keep up with what I’m baking!


Homemade Peanut Butter Eggs

Homemade version of a Reese’s Peanut Butter Egg. Easy to make, simple and so good!

Prep time: 10 min  |  Cook time:   |  Total: 30 min including freeze time

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1 cup creamy peanut butter

¼ cup butter-melted

2 teaspoons pure vanilla

2 cups powdered sugar

1/4 teaspoon salt

12 ounces chocolate or chocolate chips (I used half semi sweet chocolate and half milk chocolate)


  1. Line an 8 x 8 inch baking dish with parchment paper. Leave some that hangs over the sides, this makes it easy to lift everything out of the dish later.
  2. Stir together the peanut butter, melted butter, vanilla and salt. Add in the powdered sugar, 1/2 cup at a time and combine after each addition.
  3. Once mixed, press the mixture into the prepared dish. Smooth the top with a spatula or press it with your palms to flatten into about ½ inch thick layer.
  4. Place it in the freezer until firm enough for cutting. Line a tray with parchment paper, set aside.
  5. Using an egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer again for about an hour.
  6. Melt the chocolate and line another tray with parchment paper. (lots of parchment paper for this recipe) Using a fork, dip each egg into melted chocolate. Tap the fork to remove the excess chocolate, then place on your parchment paper. Place the pan in the refrigerator until the chocolate has set.
  7. Now try not to eat all of them in one sitting. Store these in the fridge or freezer until ready to eat.



Tag @LOLOHomeKitchen on Instagram and hashtag it #lolohk


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