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!
If you love these, try our Coconut Easter Eggs next!
Print📖 Recipe
Peanut Butter Easter Eggs
- Total Time: 35 minutes
- Yield: 14 eggs
- Diet: Vegetarian
Description
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.
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Ingredients
Peanut Butter Egg Filling:
- 1 ¼ cup natural, runny peanut butter (no sugar added)
- ¼ cup maple syrup
- ¼ cup powdered sugar
- ⅓ cup almond flour
- ½ teaspoon vanilla extract
- Pinch of salt
White Chocolate Coating:
- 8 ounces white chocolate melting wafers (we use Ghirardelli brand)
- 2 teaspoons coconut oil
- ½ teaspoon blue spirulina + ¼ teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)
- For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and salt until well combined.
- Portion the peanut butter filling into 2-tablespoon portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an oval (egg-shaped).
- Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.
- In a small bowl, whisk together the cocoa powder and water and set aside.
- 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.
- 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.
- 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).
Notes
Food dye: 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.
Storage: These are best stored in an airtight container in the refrigerator. You can also store them in the freezer for up to 4 months (but let them defrost slightly before eating!).
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 248
- Sugar: 15.2 g
- Sodium: 130.6 mg
- Fat: 16.8 g
- Carbohydrates: 18.7 g
- Fiber: 1.3 g
- Protein: 6.2 g
Karishma Khanna says
Hi this is amazing. I would like to make this for my little girl. Can I make this without the sugar?
Lexi says
Hi! You definitely could, although of course it would change the taste significantly. If you want to just use almond flour and peanut butter, just keep adding almond flour until the consistency is firm enough to roll into a ball.
Charlie Andrew says
Those Peanut 🥜 Butter Easter 🐣 Holiday Eggs 🥚 🪺 Look Absolutely Awesome & Delicious To Eat For Dessert After 🍨 After Dinner 🍽 Any Day Of The Week!!! Easy Recipe For Easter 🐣 Holiday Weekend & Awesome Awesome Awesome Easter 🐣 Peanut 🥜 Butter Easter 🐣 Holiday Eggs 🥚 🪺 For Easter 🐣 & Thank.You For Sharing Your Peanut 🥜 Butter Easter 🐣 Holiday Eggs 🥚 🪺 For This Coming Up Easter 🐣 Holiday Weekend!!! They Look So So Delicious To Eat For Dessert 🍨 🥧 🍦
MAry says
Do you have a brand of peanut butter that you use? All I have is JIF.
Lexi says
We personally really like the Costco brand unsweetened peanut butter!
AJ says
Hey! Have you ever used granulated honey sugar? We just started using and I’m thinking of blending to a fine powder for powdered sugar in this recipe!! Thank you for sharing this recipe for an alternative to coloring eggs we never eat them!
Lexi says
Hi, I have not! But that would probably work fine. Thanks so much and enjoy!
Alyssa says
Would it matter if I used Jiff peanutbutter instead of natural?
Lexi says
Unfortunately it will definitely change the consistency (since natural peanut butter is much runnier) and flavor since it already contains sugar. I have not tested this recipe with that kind of peanut butter, so I might suggest using a different base recipe for the filling, but our technique should still work fine for coating!
Stephanie says
This is a cleanish recipe but the white chocolate wafers. Can I use a quality white chocolate and get the same results?
Lexi says
Yes, go for it!
Michelle Carr says
These look wonderful...I have to avoid sugar these days so I just look.
karl moeller says
Can I use cane syrup instead of Maple? & Can I use dark chocolate instead of white chocolate?
Lexi says
Yes, you can use any chocolate you'd like! If you want to just use powdered sugar instead of maple, that works fine. You will probably only need ~1/4 cup total, though, as the maple syrup changes the consistency.
Dominika says
Hi! This recipe looks great! I don't have a microwave though. How do I melt the chocolate instead to get it right?
Lexi says
Hi! You can use a double boiler method. Fill a saucepan with water, bring it to a simmer, then place a heat-safe bowl on top. Add in chocolate and gently stir until melted
Lisa says
Can I use regular Teddie (not all natural?)peanut butter?
Lexi says
Hi Lisa, I'm not sure what the consistency of Teddie peanut butter is like. If it's runny, it should still work, but if it's more of a spread (like Jif), that will change the consistency. If it's sweetened, you can also cut back on the sugar in the filling. I would probably skip the maple syrup altogether.
Amy says
Do you have to use almond flour? Could you use regular flour?
Lexi says
You can use more powdered sugar instead! Regular flour is not safe to consume uncooked.
MaryMcD says
Is there a non-nut substitute I could use for the almond flour? My daughter is allergic to tree nuts.
Lexi says
You can just use more powdered sugar, as it's just for consistency!
Amy says
Can you sub another flour for almond? My son has a tree nut allergy.
Lexi says
You can just use more powdered sugar, as it's just for consistency!
Sylwia says
Wow amazing! Pls could you tell me, what peanut butter do you recommend? Thanks
Lexi says
Any natural, unsweetened peanut butter will work fine here!
Dori says
Where’s the cute egg serving container from?
Lexi says
I believe it was from Target, but several years ago!
Laura Woollard says
What can we substitute with if we don't have almond flour?
Lexi says
You can just use more powdered sugar, as it's just for consistency!
Barbara Cl says
What would you substitute for peanut butter for Peanut allergies?
Looks amazing mmmm
Lexi says
Hi! You can use another nut or seed butter, like almond or sunflower seed butter.
Shirley says
Can I use coconut flour instead of almond flour due to allergies.
Lexi says
Yes!
Stephanie sareyani says
I’ve wanted a good recipe for peanut butter and I love this one because you consider the consistency as well as the taste . Bravo
Lexi says
Thanks so much!