Peanut Butter Easter Eggs

Inspired by everyone's favorite Reese's candy, these homemade White Chocolate Peanut Butter Easter Eggs look exactly like a real speckled robin's egg! They're easy to make, with just 6 ingredients in the filling, and we use all natural ingredients to dye the white chocolate.

With the price (and scarcity) of real eggs this year, we're going to skip the Easter egg dying and save them for something that we'll actually eat (like this Sheet Pan Frittata!). We love that these look like an actual dyed Easter egg, and you can make them any color you'd like. This recipe is part of our Better Than Store-Bought Series, where we recreate popular store-bought snacks from scratch.

We love to create a good copycat recipe. Last year for Easter we made homemade Peeps, but this year, we knew we had to make a Reese's peanut butter egg copycat recipe! They're the best Easter candy (IMO) and they're actually very easy to make at home.

I did my best to keep the sugar level a bit lower than most peanut butter egg recipes. This one uses a mixture of maple syrup and a little bit of powdered sugar for consistency. You could use just maple syrup if you'd like, but they won't be quite as creamy and soft inside.

Almond flour helps to bind the peanut butter mixture together. It's important to use runny, natural peanut butter (no sugar added) to get the consistency right.

White chocolate is best for coating if you want to make these look like an actual dyed egg (or a real robin's egg!). That said, you can substitute white chocolate with dark or milk chocolate for a more classic version.

Step-by-step instructions

STEP 1: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and salt until well combined.

STEP 2: Portion the peanut butter filling into 2-tablespoon portions. You can make them smaller if you'd like. These eggs are on the larger side so they resemble actual eggs. Roll each one into a ball using your hands, then use your hands to shape the ball into an oval.

Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.

STEP 3: In a small bowl, whisk together the cocoa powder and water and set aside.

STEP 4: Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired. Pour into a short drinking glass or a similar vessel.

Quick tip: If you don't have blue spirulina and/or matcha, you can use any food coloring (regular gel or natural) to dye the white chocolate. Try mixing together blue and green for the perfect robin's egg blue.

STEP 5: Coating the eggs works best when they are semi-frozen. This helps the white chocolate coating firm up quickly so it doesn't pool when you set it down on the baking sheet. Stick a toothpick in the bottom of an egg, then dip in the white chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper and immediately remove the toothpick. If you wait too long to remove the toothpick, the chocolate coating may crack.

STEP 6: To make the speckles, dip a pastry brush in the cocoa powder/water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the eggs to create speckles. Note: this can get messy, so wear an apron!) Refrigerate until the chocolate dries out (~10 minutes).

Storage Tips

You can keep these stored at room temperature, but I prefer to keep them stored in an airtight container in the refrigerator. If your house runs on the warmer side, the coating and filling might get a bit too soft at room temp.

For longer storage, keep them in an airtight container in the freezer. Just make sure to let them defrost at room temperature for at least 15 minutes so you don't break a tooth!

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