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
Phoebe says
These are so beautiful! I'm making them this Easter weekend for my daughter's boyfriend who loves peanut butter. Quick question: since the recipe calls for coconut oil with the white chocolate, does that mean it's meant to be a soft chocolate shell? I'm considering omitting the coconut oil and tempering the chocolate so it hardens, but wanted to check if it's actually intended to be a soft bite. Thank you!!!
Lexi says
Hi! Since it's such a small amount of coconut oil, it doesn't affect the consistency much. It just makes it easier to dip into the chocolate. Tempering would be great if you can do it – I've never been able to get it quite right with white chocolate!
Jacin says
It definitely hardens to a nice shell with the coconut oil!
Brianna M says
Can you use almond meal? Thank you!
Lexi says
Yes!
Brittni says
I'm wondering if we do a milk chocolate coating, if there's a way to get colored speckles on them, since the brown speckles would just blend in with the milk chocolate?
Lexi says
You could use white chocolate for contrast!
Jenny says
Could I make these today (Wednesday 4/16) for Easter, Sunday 4/20?
Would they be ok in the fridge for a few days?
Lexi says
Yes, absolutely! Hope you enjoy!
Lizzie says
Can I use oat flour instead of almond flour?
Lexi says
Technically some oat flours aren't supposed to be consumed raw, but if you heat treat it, then yes, for sure. Coconut flour is another option, or more powdered sugar!
Zach says
Can you use just powdered sugar instead of almond flour? If so how much if you omit the almond flour, 1/3 cup? Thanks!
Lexi says
Yes, it will be about 1/3 cup, but you will be able to tell when the consistency is right if you can squeeze it between fingers and it doesn't crumble/isn't too soft!
Megan says
Could I use coconut flour instead of almond flour?
Lexi says
Yep! I would start with a little less and add more as needed for consistency.
Mam says
How much cocoa powder and water do you need!?
Lexi says
Hi! You can find all of the quantities in the recipe card. It's 1 teaspoon cocoa powder + 1 tablespoon water.
Melisa says
This recipe is great!
For those with a tree nut allergy, you can substitute the almond flour for coconut flour (sometimes marked as super fine coconut) if you don’t want to use more powdered sugar. It might take less coconut flour than almond flour as coconut absorbs more liquid. Mine only took 2 tablespoons and it was great! You cannot taste the coconut at all.
Lexi says
Yay, so glad to hear that you enjoyed! Great tip on the coconut flour.
Abbey says
Hi there! If all I have is Jif PB, would you recommend omitting the maple syrup completely? Just hoping to get the consistency right without adding a crazy amount of sweetness!
Lexi says
Yes, that should work!
Deb says
I have never used coconut oil so don’t necessarily want to purchase some that won’t get used for other recipes. Any substitutions for that possible? Thanks!
Lexi says
A little bit of vegetable oil will work!
Ray says
I made these today! Like others- I didn’t have almond flour so took the advice to add more powdered sugar. I also only had regular peanut butter but it turned out just fine. I didn’t try and make them pretty. I used 1 tablespoon sized scoops (which was plenty) and made cookie shaped discs. I dipped half of the batch in white chocolate and the other half in milk chocolate. Haven’t tried the white yet but the milk chocolate ones taste amazing! These were surprisingly easy and taste just like one of my favorite candies.
Sarah Heflin Lyons says
These look so beautiful, yummy and fun. We have a tree nut allergy in our house. Any ideas on an alternate to almond flour?
Lexi says
You can just use more powdered sugar to get the right consistency for rolling.
Kaylyn says
Could I use almond butter instead of peanut butter? And regular flour instead of almond flour? Just curious for substitutions but super excited to make these!
Lexi says
Yes on the almond butter! Regular all purpose flour cannot be consumed raw unless it's heat treated. If you don't want to do that, you can just use more powdered sugar to get the right consistency for rolling.
Joanna says
This is great idea, I want to make it with my son. 🙂 Is it possible to substitute maple syrup with honey? It is more popular in Poland. Thank you in advance! ❤️
Lexi says
Absolutely, honey will be great!
Amber Reed says
May I add oat butter instead of peanut butter. Otherwise so delicious I can imagine this being!!! I'm excited x
Lexi says
Oat butter would be delicious too!
Kelli Hulon says
Can I use regular flour? I have a tree nut allergy.
Lexi says
Regular all purpose flour cannot be consumed raw unless it's heat treated. If you don't want to do that, you can just use more powdered sugar to get the right consistency for rolling.
Jen says
So cute!! Mine surprisingly turned out very close to the photos! I’d maybe cut back a bit and the sweetness next time.
Beth says
Oat flour maybe?
Bianca says
These converted me to a peanut butter lover!!
Aaron says
Can't stop eating these!
Lexi says
So glad you enjoyed!