If you love Reese’s eggs, you’re going to be obsessed with this homemade version. These homemade Reese’s eggs have that classic creamy peanut butter center and rich chocolate coating—but are made with simple, wholesome ingredients.
Unlike store-bought versions, these healthy peanut butter chocolate eggs are naturally sweetened, easy to make, and require just a handful of pantry staples. Perfect for Easter… or honestly, anytime a chocolate + peanut butter craving hits.
Why You’ll Love These Homemade Reese’s Eggs
- No refined sugar
- No seed oils
- Simple ingredients
- No baking
- Freezer-friendly
- Taste like the real thing
Like the idea of homemade wholesome candy? Try my Dubai Chocolate Cups or these Peanut Butter Chocolate Crunch Bars.
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Ingredient notes
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Peanut Butter: use all-natural creamy peanut butter made with no added oils or sugar. I like Teddie's Smooth Peanut Butter.
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Chocolate Chips: I used semi-sweet chocolate chips but you can use all dark and/or vegan chocolate chips.
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Maple Syrup: as sweetener
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Vanilla Extract: use pure vanilla extract or vanilla bean paste
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Almond Flour: use blanched almond flour to thicken the peanut butter filling.
Equipment
To make this recipe you will need:
- egg-shaped cookie cutter
- mini food processor (or regular sized if you don't have a mini processor)
- baking sheet
- rolling pin (I like this marble one)
- to melt chocolate in the microwave and have best results, I recommend a silicone or microwave-safe plastic bowl.
How to make copycat Reese's eggs
- Step 1: Make the peanut butter filling. Place almond flour, peanut butter, maple syrup and vanilla in a bowl of your food processor. Process until crumbly and combined.
- Step 2: Place the dough on the counter and form a ball using your hands. Put the "dough" ball between 2 sheets of parchment or wax paper and roll out using a rolling pin to ¼- ½ inch thick, depending on how thick you want the eggs to be.
- Step 3: Cut out egg shapes using a cookie cutter and place on a parchment paper lined baking tray. Place in the freezer for 30 minutes.
- Step 4: Melt the chocolate chips either using a double boiler method or in the microwave.
- Step 5: As soon as your chocolate is melted, take the peanut butter eggs out of the freezer and dip one at a time using a fork to let excess chocolate drip. Once fully covered, place back on parchment paper. It may be easier to use a small spoon to help cover the eggs with chocolate, especially towards the end.
- Step 6: Once all the eggs are covered in chocolate, place in the freezer for 1 hour to firm up. You can also decorate them with more drizzled dark, milk or white chocolate, though that step is optional.
Storage and freezing tips
For best results, store the chocolate peanut butter eggs in an airtight container in the fridge for up to 7 days. Make sure to line the container with parchment or wax paper and use paper sheets in-between layers. You can also freeze the eggs for up to 3 months.
How Do These Compare to Real Reese’s Eggs?
These homemade Reese’s eggs have the same soft, creamy center and chocolate shell—but are less sweet and made without preservatives or additives. The texture is slightly more natural and less waxy than store-bought versions, but many people actually prefer that.
Top tips for the best peanut butter eggs
- Use natural peanut butter (but not too runny)
- Chill well before dipping in chocolate
- Don’t overheat chocolate
- Use a fork for dipping
- If you don’t have an egg-shaped cookie cutter, these candies can be any shape you like
Making these for Easter? Try my Polish Easter Babka Cake, too!
Recipe FAQs
This is my preferred method because it’s faster and works well with smaller amounts of chocolate, which is perfect for this recipe. For best results use a silicon or microwave-safe plastic bowl but ceramic will also work, as long as you don’t scorch the chocolate.
To melt the chocolate in the microwave, place the bowl with chocolate chips in the microwave for 30 seconds. Take it out and give it a stir. Place back in the microwave for 30 seconds. Take out and stir again. At this point most chocolate chips should be melted. Place it back, but this time only for 15 seconds. Stir until all chocolate is melted. If needed, microwave again but no more than 10 seconds. If you’re using a thermometer, the chocolate should not go over 90 degrees Fahrenheit.
Just place a glass or metal bowl with chocolate chips in a saucepan with gently boiling water on the stove. Stir the chocolate chips until melted. If you care about the chocolate being properly tempered, use a candy thermometer, make sure it doesn’t heat up to more than 90 degrees Fahrenheit.
This recipe can be adapted to become vegan-friendly. To do so, swap regular chocolate chips for vegan chocolate chips.
No—you don’t need to temper chocolate for this recipe. Simply melting chocolate works perfectly for a quick homemade version. Tempering gives a shinier finish and snap, but isn’t necessary.
Recipe
Homemade Reese's Peanut Butter Eggs
Equipment
- Mini food processor or regular sized
Ingredients
- ½ cup creamy all-natural peanut butter
- 2 tablespoon maple syrup
- 4 tablespoon almond flour
- 1 teaspoon pure vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Place peanut butter, maple syrup, vanilla and almond flour in a food processor (I use this mini one) and pulse until all ingredients are combined. If needed, scrape the sides of the food processor with a spatula and pulse a couple more times until the mixture is thick and crumbly. Squeeze some of the “dough” in your fingers. It should stick together easily. If your peanut butter is on the runnier side, add another tablespoon of almond flour to thicken the mixture.
- Place the peanut butter “dough” in a bowl or on a clean surface and form a ball using your hands.
- Place the dough ball between 2 pieces of parchment paper and roll out to ¼ to ½ inch thick. Place the rolled out dough in the freezer for a couple minutes (don’t remove the paper). This step will make it easier to cut out and handle the eggs.
- Line a baking sheet or a flat tray with parchment or wax paper. Remove the rolled out dough from the freezer, peel of the top sheet of parchment paper and cut out 12 eggs using an egg-shaped cookie cutter. Place the eggs on the prepared cookie sheet. You may not be able to cut out all 12 at once. Take any leftover dough, form a ball again, roll out between parchment paper and keep cutting out eggs until you run out of dough.
- Place the baking sheet with peanut butter eggs in the freezer for at least 30 minutes.
- Melt the chocolate. You do that either using a double boiler (place the bowl with chocolate chips in a saucepan with gently boiling water and stir the chocolate until melted) or in the microwave: place the bowl with chocolate chips in the microwave and set the timer to 30 seconds. Take the bowl out and stir the chocolate chips. Put back in the microwave for another 30 seconds. Stir. Then microwave for 15 more seconds, take the bowl out and stir until the chocolate is completely melted.
- Using a fork dip the frozen peanut butter eggs in chocolate one at a time and place back on the lined baking sheet. If needed, use a small spoon to help with coating the eggs in chocolate.
- Once all the eggs are covered in chocolate, place the baking sheet back in the freezer for at least 1 hour.
- If you’d like, melt ¼ cup more chocolate (dark, milk, white), place in a small zip lock bag, cut the end off and drizzle on the now frozen chocolate covered eggs. This step is optional but adds a nice detail.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Kayla says
I made these last night with almond butter and milk chocolate. I had to add a little more almond flour since the almond butter was runnier than peanut butter. Results were AMAZING! Now I have to make more for Easter.
Beth says
Yummy! My hubby and daughter are definitely going to love this recipe! Can’t wait to make this!
veenaazmanov says
Love the Peanut Butter flavor and healthy Almond flour too. This is super delicious and unique and perfect as a festive treat.
RIka says
They look incredibly tasty! I love healthier dessert options like this!
Bintu | Recipes From A Pantry says
My family love the peanut butter eggs from Reeses but I was searching for a healthier version - this sounds like the perfect recipe! Delicious and indulgent too.
Claudia Lamascolo says
what I love about this version is the almond flour makes them taste exactly like Reeses because of the thickness I will always make them this way now! thanks
Alexa says
Blend rolled oats in a blender or food processor until a fine flour forms. Add 1 Tbsp. of your oat flour to the peanut butter mixture (save the rest for another time or discard). Mix until combined. The mixture should resemble cookie dough and should be able to be formed into a ball. If your mixture is too loose, add more oat flour. If it is too stiff, add a bit more melted peanut butter.
Agnieszka says
Thanks for sharing your version with oat flour! It sounds delicious.
Jeannie says
I'm a reese's hoarder so finding your recipe is so nice to recreate a better option, I love having them after my runs.
Jerika says
I love Reese!.:) Would want to make this healthier version of it. YUM!!! Thanks.:)
Natalie says
Oh, I love peanut butter eggs. I haven't done them in a while. I'm going to give your recipe a try. Looks perfect!
Kayla DiMaggio says
I am a huge fan of these peanut butter eggs! So nice to have a less processed version!
Nora says
Yum! Those peanut butter eggs turned out perfectly! Thanks for the recipe!
nancy says
ok these are super tasty and easy to make - can't think of why i would buy again
Elizabet says
This is EXACTLY my kind of recipe. Why are peanut butter and chocolate such a good combination?!