If you’re a fan of Reese’s Eggs, you’re going to lose it over these homemade peanut butter eggs. They’re rich, creamy, and coated in smooth, melt-in-your-mouth chocolate—with the option to toss on some festive sprinkles for that extra flair. These make the perfect treat for Easter baskets, dessert platters, or honestly, just because you have a peanut butter craving and a sweet tooth that won’t quit.

Peanut Butter Eggs

What makes this recipe a keeper? For starters, you probably already have everything you need in your pantry. Plus, it’s no-bake, make-ahead friendly, and easy to tweak for dietary needs (more on that in the tips below!). You can even turn it into a fun activity with kids. And if you’re looking to build a full Easter spread, check out my Bunny Butt Sugar cookies, Easter Bunny Cake, and the ever-popular Mini Easter Bundt Cakes that pair beautifully with these little peanut butter gems.

This recipe starts with a super simple peanut butter base that gets molded into egg shapes and frozen for easy dipping. Then it’s all about that glossy, homemade chocolate coating that sets perfectly in the fridge. You can finish them with sprinkles, colored sugar, or just keep them classic. Either way, they’re a guaranteed hit.

What You Will Love About This Recipe

No-bake & freezer-friendly – Perfect for prepping ahead of holidays or events.

Tastes just like the store-bought version… but better. You control the ingredients, and they’re even creamier.

Customizable for every occasion – Use sprinkles, drizzle with white chocolate, or shape them into hearts, stars, or even pumpkins.

Made with simple pantry staples – No fancy ingredients or special tools needed.

Great for gifting or sharing – Wrap a few in a cute bag or box, and boom—instant homemade gift!

How To Make Peanut Butter Eggs

Beat the peanut butter and butter together until combined. Add the powdered sugar and combine until sandy, scraping down the sides as needed.
Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.

Shape into eggs by pressing into a cookie cutter or by hand. Place on waxed paper and freeze for 2 hours.

Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.

Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.

These are best if stored in the refrigerator.

Tips & Tricks

Use creamy peanut butter like Aldi’s Peanut Delight (skip the natural peanut butters here—they’re usually too oily or gritty).
Don’t skip chilling the eggs before dipping—freezing them makes the chocolate coating way easier and less messy.
If the mixture feels too dry, add milk very slowly—like 1/2 tablespoon at a time—until it sticks together when pressed.
Shortening or coconut oil in the chocolate helps it melt smoother and set with a nice shine.
Want a twist? Add a little sea salt on top before the chocolate sets or mix in a tablespoon of graham cracker crumbs to the peanut butter for a little texture.

FAQs

I don’t recommend it for this recipe—natural peanut butter tends to separate and makes the dough greasy or too soft. Stick with creamy, shelf-stable brands.

Stored in an airtight container in the fridge, they’ll last up to two weeks. You can also freeze them for longer storage (just thaw in the fridge before serving).

Totally! Just be sure to add the shortening or coconut oil so it melts smoothly and coats evenly.

Peanut Butter Eggs

These homemade Peanut Butter Eggs will be a huge hit this year as they combine a delicious creamy peanut butter mixture that is then coated in a layer of chocolate. Once you make these won’t ever buy them again!

Ingredients

1 cup creamy peanut butter
¼ cup salted butter, room temperature
1 (16 ounce) package powdered sugar
1 to 2 tablespoons milk
2 (8 ounce) boxes of semi-sweet chocolate, coarsely chopped
2 tablespoons shortening or coconut oil
Sprinkles, if desired

Instructions

Beat the peanut butter and butter together until combined. Add the powdered sugar and combine until sandy, scraping down the sides as needed.
Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.
Shape into eggs by pressing into a cookie cutter or by hand. Place on waxed paper and freeze for 2 hours.
Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.* Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.
Spoon the melted chocolate over the peanut butter eggs and place it on waxed paper. Immediately drop sprinkles over the chocolate if desired.
These are best if stored in the refrigerator.

Notes

You can also use your instant pot as a double boiler to melt your chocolate, It is one of my favorite ways to melt chocolate.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 497Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 23mgSodium: 269mgCarbohydrates: 35gFiber: 3gSugar: 27gProtein: 10g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Peanut Butter Eggs