Reese’s Eggs Recipe

Introduction

These homemade Reese’s Eggs are a delightful twist on the classic peanut butter and chocolate treat. Creamy peanut butter centers coated in rich dark chocolate make for an irresistible snack or dessert. Plus, they’re easy to make and perfect for sharing.

Ingredients

• 1 cup natural peanut butter (stirred well)
• 1 tablespoon maple syrup
• 2 (24g) scoops vanilla protein powder
• 2 (3-4 oz) bars dark chocolate, chopped (such as Lily’s)

Instructions

1. Step 1: Line a large sheet pan with parchment paper.
2. Step 2: In a medium mixing bowl, stir together the peanut butter, maple syrup, and vanilla protein powder. Let the mixture sit for 1–2 minutes to allow the moisture to absorb the powder and firm up. The mixture should be slightly soft but manageable.
3. Step 3: Use a small cookie scoop (about a heaping tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press each portion with your fingertips and shape into an egg form. Place the sheet pan in the freezer for 15 minutes or overnight to firm up.
4. Step 4: Place the chopped chocolate in a medium microwave-safe bowl. Melt the chocolate in 30-second intervals, stirring between each, until smooth and fully melted.
5. Step 5: Dip each peanut butter egg top-side down into the melted chocolate. Use a fork to flip it over, remove, and gently shake off any excess chocolate. Scrape the bottom of each egg on the bowl edge to remove drips. Lay them back on the parchment-lined sheet. Drizzle with any remaining chocolate and sprinkle with flaky sea salt if desired.
6. Step 6: Return the dipped eggs to the freezer for 10–15 minutes to set. Once firm, store them in an airtight container in the refrigerator or freezer.

Tips & Variations

• For a sweeter center, add a bit more maple syrup or a touch of honey.
• Try using milk chocolate or white chocolate for dipping to change up the flavor.
• If you don’t have a cookie scoop, use a tablespoon to shape the eggs evenly.
• Add a pinch of cinnamon or a splash of vanilla extract to the peanut butter mixture for extra flavor.

Storage

Store the finished peanut butter eggs in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months. When ready to enjoy, thaw in the fridge for about 15 minutes. Reheat is not recommended, as it may affect the texture of the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of peanut butter?

Yes, almond butter or cashew butter work well, but the flavor and texture may vary slightly. Choose a natural, smooth variety for best results.

Do I need to use protein powder in this recipe?

The protein powder helps firm up the peanut butter mixture and adds nutritional value, but you can substitute with powdered sugar or finely ground oats if preferred. Adjust quantity as needed to reach the right consistency.

Reese’s Eggs Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

Delicious and protein-packed homemade Reese’s Eggs featuring a creamy peanut butter and protein powder filling, dipped in rich dark chocolate. Perfect for a healthier twist on the classic candy, these no-bake treats are easy to make and great for satisfying sweet cravings.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 10–12 eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Filling

• 1 cup natural peanut butter (stirred well)
• 1 Tablespoon maple syrup
• 2 (24g) scoops vanilla protein powder

Chocolate Coating

• 2 (3-4 oz) bars dark chocolate (chopped, I used Lily’s)

Instructions

1. Prepare the Baking Sheet: Line a large sheet pan with parchment paper to prevent sticking and allow easy transfer of the peanut butter eggs.
2. Mix the Filling: In a medium mixing bowl, stir together the peanut butter, maple syrup, and vanilla protein powder. Let the mixture sit for 1 to 2 minutes so the moisture absorbs the protein powder, making the mixture firm but still slightly soft to handle.
3. Shape the Eggs: Using a small cookie scoop (about a heaping tablespoon), drop the peanut butter mixture onto the prepared sheet. Gently press each scoop down with fingertips and shape into an egg form. Place the sheet pan in the freezer for 15 minutes or longer (overnight if preferred) to firm up the eggs.
4. Melt the Chocolate: Place the chopped dark chocolate in a medium microwave-safe bowl. Melt it in 30-second increments, stirring in between until the chocolate is smooth and fully melted.
5. Dip the Eggs in Chocolate: Dip each peanut butter egg top-down into the melted chocolate, then use a fork to flip it over. Lift the egg out, shake off excess chocolate gently, and scrape the bottom on the side of the bowl for a clean finish. Place the dipped eggs back onto the parchment-lined baking sheet. Optionally, drizzle extra melted chocolate over each egg and sprinkle with flaky sea salt.
6. Set the Chocolate: Return the dipped eggs to the freezer for 10 to 15 minutes to allow the chocolate coating to set properly. Once set, store the eggs in an airtight container in the refrigerator or freezer until ready to enjoy.

Notes

• For best results, use natural peanut butter with no added sugars or oils.
• You can substitute maple syrup with honey or agave syrup if preferred.
• Vanilla protein powder adds a nutritional boost, but you can use any flavor or omit it if desired.
• Use high-quality dark chocolate (like Lily’s) for a rich and less sweet coating.
• Storing the eggs in the freezer keeps them firm longer; refrigeration works for short-term storage.
• To speed up the process, chilling the peanut butter mixture in the fridge before shaping also helps.

Keywords: Reese’s Eggs, peanut butter eggs, protein powder treats, dark chocolate eggs, no bake dessert, healthy candy alternative