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Reeses Peanut Butter Eggs

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reeses eggs


As of right now, the Chocolate Covered Katie Cookbook is the #1 Amazon Best Seller for dessert cookbooks and #4 on the Best Seller list for cookbooks overall.

I am forever grateful to everyone who has been spreading the word!

homemade reeses eggs

Dear Easter Bunny,

I want just one thing for Easter: a basket filled sky-high with these chocolate peanut butter eggs. Do you think you can do this for me? Pretty pretty please? I’ll be your best friend. In return, I will make you never-ending Carrot Cake Milkshakes. I will do your laundry for a week month forever. You can keep all the other candy.

Peeps shmeeps.

Viewed over 3 MILLION times... with step-by-step instructions - from @choccovered... Full recipe:


This past month, I received many requests for a healthy Reeses eggs makeover. My first thought was to just freeze a blob of peanut butter, shape it into eggs, and cover in chocolate. Voilà; healthy Reeses eggs! But that seemed too easy. I was up for a challenge. And so, without a clue if it would work, I tried out my sugar-free powdered sugar recipe to make more authentic chocolate Reeses peanut butter eggs. It did work, and these irresistible chocolate eggs taste just like the real thing.

No, seriously, they really do.

Homemade Reeses Peanut Butter Eggs

Print This Recipe 5/5


  • 1/4 cup peanut butter OR allergy-friendly alternative
  • dash salt (I also use salted pb)
  • 1/4 cup powdered sugar or *Sugar-Free Powdered Sugar*
  • 2 tbsp cocoa powder
  • 2 tbsp virgin coconut oil (for substitutions, see note below)
  • Liquid stevia to taste OR 2 tbsp agave or pure maple syrup
  • 2 more tbsp of the sugar/sf sugar, if needed
Yield: Makes 6-9 eggs


Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave it—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

View Reeses Peanut Butter Eggs Nutrition Facts

*Substitution notes:* If you don’t have virgin coconut oil, or if you want “eggs” that don’t need to be stored in the freezer, you can melt chocolate chips and dip the pb eggs in that instead. As mentioned above, you could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate. Or, if you have egg-shaped molds, just pour in a little chocolate, then the pb, then more chocolate. Freeze.

peanut butter eggs

What would you rather eat: candy or chocolate?

I’m a chocolate girl all the way. Growing up, you could always tell my sister’s Easter basket apart from mine. Hers would have marshmallow Peeps, Sour Patch Kids, and jelly beans. Mine was the one with the chocolate: chocolate bars, chocolate coins, chocolate eggs… and of course chocolate bunnies!

Side note: I updated my “About Me” Page.

These are REALLY good! Just mix the ingredients, form patties, and dip in chocolate. 5 minutes and you're done!... from @choccoveredkt... Full recipe;

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Mmmm I love anything chocolate and peanut butter! I love candy like starburst jelly beans and sour patch kids, but I adore chocolate. I never ever get sick of chocolate! :)

    FYI – I made your chocolate chip cookie dough dip again last night. I’m taking it to a surprise party tonight, and I know I won’t be coming home with any leftovers. It is SO good! I may or may not have had a spoonful with my breakfast this morning.

    1. I ate one of the caramel rolls I made last night for breakfast–I don’t see anything wrong with a little cookie dough dip!!

    2. Christina says:

      I may or may not have eaten that instead of breakfast… several mornings…

      1. Nina says:

        oh my god yes katie’s recipes for breakfast yay :) the cookie dough dip tastes SO good on top of a bowl of vanilla flavoured oatmeal (topped with yome raspberries yumm!), love it!

  2. Samantha says:

    oooh myyy gooodnnesss I can’t believe you made these! this is the most exciting recipe you’ve ever posted!! I’m speechless! My family eats these things for Easter like crazy, and also the Christmas trees. Definitely making these this year! My little brother will be the happiest person! We actually used to give him like 50 of these things for a present so this will make that less expensive haha..Thank you Katie!! For yet another master piece!

    1. Haha yes, much less expensive! I really wanted to write that in, and do a comparison to how much money would be saved. But it was too difficult to figure out, considering you don’t use an entire jar of pb or coconut or cocoa for the recipe.

      1. Anonymous says:

        What can you substitue for coconut oil? I didn’t see if listed. Also what is stevia?

        1. Tanya says:

          Stevia ist a natural sweetener. just type it into google..
          They have it at most grocery stores now.

          1. Annelise says:

            Lots of people are allergic to stevia. It took the FDA many years to get it cleared, thanks to lobbyists. My sister who is a agronomist will not allow it in her house. I am allergic to it and found out the hard way :( Just a warning…

          2. amy lynn says:

            Er… did anyone else have an “That awkward moment when…” moment? I did. Then i had a giggle. :) OK, a real debate does not allow “BS” so here is something that I found that seems really fair. “Just the facts, ma’am”. The comments mention that you need to buy a good brand, so that might be useful, but as far as I can tell, Stevia is a plant and if you get a high quality, organic brand (Sweet leaf or sweetleaf, not sure which is correct, y’all can Google :)), it looks like a good deal for people who are wanting sugar free. White sugar is not always vegan as we know, so this looks like a better vegan choice also, IMHO. Allergies do stink though, I am stuck in a house filled with mold and since it only affects me, no one will do anything about it. So i sympathize big time with how allergies can affect your whole system.

          3. Ali says:

            Don’t know if I’m allergic to stevia, but it tastes awful to me. I can’t taste the sweet at all until I use gobs of it, and then I taste bitter with the sweet. I thought I was alone in this, but found out that stevia does taste different to some people, and it’s not a brand thing… it’s a taste bud (aka genetic) thing. It’s probably the same taste bud that makes me gag on cruciferous veggies :(( And yes, that has been scientifically proven – some of us only taste the bitter nasty taste when we try to eat broccoli, cauliflower, and apparently stevia, too.

            But of course, that totally justifies my sister-in-law who has always been unable to bear anything the least bit spicy – chokes, claims it burns. I used to think it was in her head, but tests now show that some people “taste” the spice about 10,000x more than others!

            All that to say, let’s be polite to one another when we talk about what tastes bad to us, or what causes a bad reaction in our bodies. We are all different, and that’s a GOOD thing!!

          4. Moyne says:

            I think stevia tastes yucky when it’s used “straight up”, mostly because it’s a totally one-dimensional taste. That’s why I always balance it with a little agave, honey or maple syrup, some vanilla, and salt.

          5. Marge says:

            There are different strengths of Stevia. Some are mixed with other ingredients, some are liquid and some are pure stevioside – quite potent! Ionly use 2 teaspoons for 24 muffins! If you use too much of this or any stevia for that matter, it isn’t sweet and has a bitter taste. Start out with very small amounts and increase little by little until you get the correct sweetness just have to learn how to use it properly depending on the type used. Hope this helps. :)

          6. Ali says:

            Thanks Moyne and Marge for your thoughts. Unfortunately, I have tried different brands and mixes (but refuse to try any with sucralose or cane sugar because I don’t eat those). And yes, I’ve tried adding tiny bit by tiny bit. As I stated in my first comment, I cannot taste any sweetness at all until there is so much that I also taste bitterness. I’m not the only person that has this problem. So back to my original point: we are all different, and while it’s nice to offer helpful advice, we should try to avoid scolding others who cannot tolerate the same food we can – or those who simply don’t like the same things we do. It’s OK! We are allowed to be different!

          7. Marge says:

            Hi Ali,
            Wow… who’s scolding who?? Take a chill pill and stop being so defensive. I was talking about my experience in case there are any people new to Stevia because I made the mistake myself. I’m not discounting allergies at all or differences in people. Just a general statement that might be helpful for some people. Hope you have a beautiful day.

          8. Ali says:

            Perhaps you didn’t mean it this way, but telling me “you just have to learn to use it right” after my original post states clearly that I already tried what you are suggesting…. sounds like scolding to me because you are essentially saying you don’t believe that I really tried that already. Again, perhaps I read it wrong, or perhaps you didn’t realize you were suggesting exactly what I said I had already tried.

          9. Diann says:

            Ali I have to agree with you about the taste of stevia. I too have to use more to taste the sweet in stevia and then I get too much bitter to even be able to tolerate it. I’m a medically retired dental hygienist and our taste buds and our nose is where we get favors. Taste buds have different sensors like sweet, bitter, sour, salty. Also when we are younger we have about 10,000 taste buds and as get get older they may decrease by5,000 therefore causing us to use more of an enhancer to flavor our foods. Also whenever we are sick with a cold or sinus that can make our foods taste different to. That’s where our smell comes in along with our taste buds working together to create different favors for us and that’s why everybody’s are different from each other!

          10. Kelsey says:

            People can be allergic to almost anything. Stevia is a plant. Never heard of a plant allergy?

          11. Eugene says:

            The Allergy Doctor told us that he has had more people recently coming in with Stevia Allergies do to more people trying to use it. This is causing more Allergy Specialists to start to report their findings on Stevia Allergies.

            We have several Family members that were sent by a Diabetic Doctor to an Allergy Doctor since everyone of us are allergic to Stevia and all other sugar substitutes. Our Family Members just had to stop adding sugar to some food items. We had to reduced our sugar usage in the items that needed a little sugar. We just have to allow in our diet when the sugar is added.

          12. Diz says:

            Lots of people are allergic to peanut butter, too. Get over it.

  3. I’d be your easter bunny! The reeses pb cups and the Carrot Cake milkshakes are reason enough for the easter bunny to stop by your house first- and just stay there! :)

  4. Oh my gosh, SOOO excited for this recipe! Reese’s eggs are seriously my favorite candy of all-time – far superior to regular Reese’s, although I wouldn’t turn those down :) Thank you!!! Can’t wait to try this out!

  5. this post made my day. my week. my YEAR! you are my hero Katie! peanut butter and chocolate ANYTHING is my drug.

  6. I wish you were my easter bunny!! I love chocolate!

  7. Lauren B. says:

    Holy moly these look delicious! I always struggle every year around Easter over whether to give into all of the delicious artificial candy that I love so much…Reese’s eggs, Reese’s pieces in the carrot package, Starburst jellybeans, etc. I must try this out to get my fix! Plus, I Always keep my Reese’s cups in the freezer anyway- they are so good cold and last longer!

  8. Lisa Miller says:

    SO making these today!! Will coconut sugar work instead of xylitol or sucanat if I made my own powdered sugar?

    1. I haven’t tried it… but I wouldn’t see why not!

      1. Lisa Miller says:

        I’ll try it today and report back :-) Thanks!!

        1. Leah says:

          Curious how these turned out if you made them coconut sugar?!

  9. Tabitha says:

    I am definitely a chocolate girl! I don’t even like any of the non-chocolate candy. These eggs look amazing- I’ll be trying them soon!

  10. oh my gosh, those look so good! Although honestly, those eggs are just too much for me! I need a higher ratio of chocolate to my PB. And I’m a candy girl at heart!

  11. Debbie P.. says:

    Oh my, I SO cannot wait to make these!!! Having not ONLY gone vegan, but also avoiding processed food makes life so difficult! So, now I can have Reese cups again!!!!!!! :-) A giddy girl I am and so can’t wait to make SO MANY of the things you’ve posted. I hope to finally dive in and get busy the next few months!!!

  12. jenn a. says:

    I love chocolate, but I also love sour patch kids, but then they start to hurt my mouth. Reese eggs are probably my fave! reese anyyything!

  13. You’re such a genius. If you can recreate the malted milk ball eggs, you’d be my hero. :)

    1. Erin says:

      My mom was just saying how much she’d like a vegan version of those malted milk balls! I need to track some down for her…

    2. Sara Dane says:

      That would be amazing! I LOVE malted milk balls!

  14. Megan says:

    Mmmm! Awesome recipe! You have found my weakness. Chocolate and peanut butter! Thanks for all the awesome recipes!

  15. Chocolate any day of the week and twice on Sunday (kind of a strange phrase, but I do like it so).

    These look quite good thanks for filling the request of healthy pb eggs.

  16. Ali Mc says:

    I love this idea! thanks so much for sharing. Nice blog :)

  17. I used to be a candy girl all the way but I’m definitely a chocolate convert. I still have to have my Jelly Belly jelly beans though.

  18. Oh those eggs look so chomp-able. Those would be gone so fast around here :)

  19. Hungry Heather says:

    I. Love. You.
    My jaw dropped when I saw “Reese’s Peanut Butter Eggs.”
    AND that they are sugar free.
    You rock.
    I never in a million years thought that i could have anything under the sun Reese’s since going sugar-free. Boy, does it feel good to be wrong! Thank you CCK.

  20. Amanda says:

    Thank you for posting this recipe. I was looking online at homemade versions of Reeses eggs and they all had a ton of powdered sugar and butter in them. One had butter and shortening- yuck! I’ve only been following your posts for a little while now, but I love your blog. Every recipe I have made so far has been delcious!

  21. Lauren says:

    This is SO weird because I was thinking yesterday how I wished you would make a “coconut cream egg” recipe. I know the ones out there are SUPER sweet and it’s mostly creme without the coconut. Please consider making a recipe for COCONUT (with less cream) eggs :) These look delicious, lady!

    1. I wonder if you could just sub the pb for coconut butter… But then, that wouldn’t be creamy I guess. If you have an egg-shaped candy mold you could always fill with chocolate and then coconut milk and then chocolate. Maybe that would be too runny… maybe coconut milk blended with a little tofu or cornstarch… haha these are just random thoughts going through my head right now…

      1. Lauren says:

        The tofu is what I was thinking! I would love if you would work with it. Like tofu, coconut milk, and unsweetened coconut maybe??? And I was saying I don’t like the creaminess, I like A LOT of shredded coconut over just cream. Maybe I’ll play around with it but if you get bored this weekend, keep me in mind 😉

        1. Emily says:

          Have you ever used the meat of a young coconut? blended with a little coconut water it’s very creamy, like thick pudding. Try using that with a ton of dried coconut to get the texture you want and however much of your favorite sweetener you like…

        2. babs says:

          sounds kinda like a chocolate covered coconut macaroon

          1. Anonymous says:

            Use dark chocolate and you have a mounds candy bar.

      2. Barbara says:

        Irish moss or Lucama are good for thickening and making candy centers with coconut milk or coconut sap (thick like molasses) Some need to watch the soy products.

  22. Samantha says:

    Wow. Wow. Wow. I think this will actually be worked on tonight!

    Yesterday I took the cheesecake “test” and made a peanut butter chocolate version – which tells you where my brain is right now. You couldn’t have timed better.

    I am in the mood for a project…and I will be doing this today!

    1. Samantha says:

      This is the first recipe that made me go out and buy coconut oil…I can’t believe I waited so long to do that. That is great stuff.

      Anyway, I had fun with this and mine are sitting away in my freezer while I attempt to stay busy and not eat them right away. Mine a crazy ugly! LOL I would say a fork or skewer is a better way to control the frosting process. We all know they are going to still taste amazing!

  23. Heidi says:

    I grew up making dipped peanut butter eggs. Sometimes we would add crisp rice cereal to the pb mix for an extra crunch and then dip them. Super yummy!!

    1. Samantha says:

      Wow. I am definitely going to try adding the rice cereal next time. That is a great idea.

  24. CHOCOLATE hands down! Occasionally I’ll have some starbursts, but I’ve never been a sugary candy girl. These look great!

  25. Steph says:

    I consider chocolate candy… haha. It’s definitely sweet enough! Also I wouldn’t mind making MYSELF a huge Easter basket of these eggs.

    1. Steph says:

      (as opposed to having the Easter bunny do it for me :p)

  26. Allison says:

    These look amazing! Reese’s eggs are definitely my favorite Easter candy, and they are better than any other Reese’s too! I think its the larger PB to Chocolate ratio! I do have a couple of questions for you. Would this work well with PB2? I was thinking maybe use the PB2 and add a little butter/light butter spread (I’m not a vegan or vegetarian) and some water? My other question is…Do you think it would work to make Splenda/Stevia powdered sugar using the same method with the granulated kinds of each and cornstarch?

    1. Sorry, I don’t know…

      Except I have heard that you can make the “sugar” with splenda.

    2. I followed CCK SF Powdered Sugar recipe and used Stevia in the Raw. It worked beautifully and the eggs were P.E.R.F.E.C.T.

      1. Gerry E. says:

        I’m allergic to sugar and flour. In my dealings with artificial sweeteners, I have found that you HAVE TO READ THE INGREDIENTS! UGH! Ex: Stevia in the Raw uses Stevia AND Maltodextrin (corn sugar)….Truvia uses Stevia AND sugar alcohol (which is better for GI). ALL of the different substitutes do this (I checked the pink, yellow, and green!!!)…So, if you are strict about which one you use, you need to look! UGH AGAIN! Anyways, I’m really glad someone asked about the powdered truvia….I have soo many things that I just use a little of, and not much room to store it! I just didn’t want to go out and buy something else, when I could just use the truvia instead! :) Can’t WAIT to make these!!!! And that one, the “mounds one”….Have you come up with that recipe yet?!?! Would even add an almond to some of them!!! Because, sometimes you feel like ……and sometimes ya don’t!! :)

  27. Ohhh chocolate. All the way, man – and if you pair it with salt and I’ll love you forever. Chocolate + pretzels are my dream.

  28. Janet says:

    CHOCOLATE!!! CHOCOLATE!!! CHOCOLATE!!! ahem, pardon me – Chocolate is my absolute favorite. I just don’t see the point in eating something sweet if there isn’t chocolate involved in some way, shape or form.

    These look really good! Is there a good substitute oil for the coconut oil? I like the way that the chocolate looks on these and I think just dipping it in melted chocolate (while still good) wouldn’t be the same.


    1. I used to buy Baker’s 100% baking chocolate and melt it.. add liquid stevia and vanilla and use that as my chocolate. It’s somewhat gritty and reeaaalllyyy dark and earthy, but it works!

      I’ve also tried using Smart Balance instead and that works alright, just make sure there’s no salt! I had a salt lick for a chocolate bar once! Eeeiick!

      1. I’m just not sure if another oil would harden the way coconut oil does :-?.

    2. Cam says:

      Yea i was wondering if EVOO would work…but I googled substitutes for coconut oil, and I found that canola oil works or corn oil

      1. Liz says:

        I don’t think canola oil or corn oil would be a substitute in this specific recipe because they don’t harden like coconut oil does. You could substitute in recipes where the hardening isn’t important though.

  29. Erin says:

    Where do you find SF powdered sugar?? Have to try these! Now how about a healthy Cadbury Creme egg?? Mmmmm!

    1. Click on the words “sugar free powdered sugar” in blue. It’s a link to tell you how to make it :).

  30. I’d rather eat chocolate! It’s an indulgent. Glad I don’t crave chocolate or candy to much. My downfall is pastries, cookie and granola! Anything that’s a carb!!

  31. These sound so delicious! I I think I would eat this whole recipe myself. What a great Easter treat!!

  32. Mira says:

    Looks so yummy!

  33. Holy. Moly.

    THANK YOU!!!!!

  34. These are my favorite! I’m going to have to make these for easter!

  35. Christine says:

    Oh-My-Heavens!! I was just telling my hubby the other day how much I love those Easter choco/PB eggs, and how I wish there was a Vegan version!!! I’m definitely going to try these out, and make a batch for my Easter company!

    Oh, and I would rather eat chocolate than candy any day of the week! 😉

  36. They look so good! Just in time for easter 😀 😀

    And me, CHocolate all the way!! There is no way no how I’m wasted my time on candy 😛

  37. OMG! These look so amazing! I also am enamored by your recent make over recipes.. been craving all of them and then *poof!* they magically appear on your blog! Thank you! :)

    I totally prefer chocolate over candy!

  38. Omigosh these look AMAZING! I know so many people who are in love with peanut butter eggs so they will be over the moon with these! Can’t wait to make them! And I was just like you- my basket always was full of chocolate and my brothers had starburst, jelly bellys etc!

  39. Love peanut butter. Love chocolate. This is a perfect easter treat! I agree I’d way rather have chocolate in my basket as opposed to other candies. Plus dark chocolate and peanut butter actually have health benefits unlike jellybeans. :) Thanks for the recipe!

  40. Suzie says:

    Yep definitely a chocolate girl! But must say I enjoy some jelly beans here and there– but chocolate is just so rich and satisfies that deep crave of something sweet, decadent, and perfect bliss. Now its just a matter of limiting myself…

  41. omg you’re my hero, Katie. I wanted Easter eggs this year- these look incredible!! I just want to nom the screen! Can’t wait to make these 😀

  42. Monica says:

    Oh goodness! I am so excited about these! They’re my favorite and now that I can’t eat sugar much at all I am loving your blog so much! Thank you!!

    Question: What type of sweetener did you use for your SF powdered sugar? I haven’t been able to find any xylitol so I haven’t tried it and the other kinds I’ve experimented with don’t taste quite right, like using stevia alone, for example.


    1. I used xylitol. If you have a Whole Foods near you, they should sell it. Otherwise, maybe order online?

      1. Monica says:

        Ok, Thank you!

  43. Mmm what a delightful treat! These look lovely.

  44. Sara Dane says:

    Chocolate all the way! Though I do chew tons of gum… is gum vegan? I’m not a vegan as I eat eggs/fish occasionally but just curious.

    1. It depends on the gum. I think most mainstream ones aren’t because of something in the gum base… but really I don’t know since I don’t really chew gum much.

  45. oh my goodness gracious, you made my day by coming up with these! :) probably one of my favorite treats of all time would have to be reese’s eggs!

  46. Amber K says:

    Peanut butter cups have always been my favorite, and the eggs have a much better peanut butter to chocolate ratio. I like chocolate, but I like it much better mixed with other things!

  47. LizAshlee says:

    Chocolate and peanut butter…2 of my favorite things!!

  48. Vanessa says:

    Reeses peanut butter cups are my favorite! These look delicious! When I was little, I would always eat the chocolate first, but it would take me a while to eat the rest. I’m trying to eat healthier now, which meant saying no to chocolate/peanut eggs at the store, but not anymore thanks to you! Now I can have my chocolate and eat it too!

    What chocolate chips do you recommend Katie?
    Did you use unsweetened cocoa powder?
    Also, can I use any other oil or even butter?

    1. I did use unsweetened cocoa powder. As for chocolate chips, I list a few brands on my FAQ page, but I don’t *have* to buy a certain brand. I just buy whatever’s cheapest and vegan!

      Sorry, I don’t think so about the oil. Coconut oil hardens when cold.

  49. Carrie says:

    I think you might be my secret twin… its like you can read my mind…. I love peanut butter eggs… and recently discovered I’m seriously allergic to milk… which was depressing until I found this blog!!!!!!!!!!!!!! Thanks for saving my chocoholic-ness :)

  50. Erin says:

    I am so glad you did this recipe!! Reese’s eggs are one of most most favorite candies ever, although I also love peeps :)

  51. Emily A says:

    I just want to say that i LOVE your blog! i originally came across it on pinterest and now I’m hooked! I’m a totally foodie/chocoholic but a bit of a health nut at the same time and i can’t even express how wonderful all of your recipes have been for me! thanks!!

  52. sherone says:

    We don’t have Reese’s in Australia, however, I am going to make the inside of these and cover them in dark dark chocolate and keep them in the fridge. Yum!!

  53. salivating at the thought of these. MMMM healthy Reese’s eggs. My life is complete.

    1. Alana says:

      We do have them in Aus now! :-) but this alternative seems to be far better.
      And may I ask how they turned out?

  54. Kristy says:

    These look AmAzInG!!! I’m a chocolate girl through and through! I would never turn down any kind of chocolate, but my favorite is with peanut butter or something with a hint of salt. Love sweet/salty combo!

  55. Christina says:

    I may very well be in love with you for this, Katie! I LOVE Reese’s eggs, like SO MUCH! I will definitely be making these very very soon. Thank you!!

  56. Mary says:

    Very cool. My mother also used to make her own peanut butter (and other flavors) of chocolate eggs for Easter. I doubt they were healthy but they were yummy.

  57. Allie says:

    OH MY GOODNESS!!! Thank you SO much… today I was SERIOUSLY thinking of how much I wanted a Reese’s Egg but now I CAN HAVE SO MUCH MORE!!!

  58. Aja says:

    Oh my gosh I want some so bad right now! Ah! Craving chocolate and peanut butter to the extreme!

  59. Jessica says:

    These look DELICIOUS!!! I’m so happy to have stumbled upon your blog – I can guarantee I’ll be back! I’m fearful to actually MAKE these though…I think I would eat the entire batch is one sitting! :)

  60. Sarah says:

    Psst.. on your about page your chocolate pie link goes to the other chocolate pie link (if that makes sense). I know you have two pie recipes… you mixed up the links.

    1. Wow that has been wrong for… months? And you are the first person to tell me. Thank you!!! :) :)

  61. I LOOOVE these little egg things. Question: do they make a vegan version of peeps?

    1. CJ says:

      Sweet & Sarah makes some, too (which means that they do need to be refrigerated) … I saw some at my local health food store and picked some up for my kiddos for Easter, so I can’t vouch for the taste, yet.

  62. Autumn says:

    ohmygosh…these are SOOO good!!! And chocolate pb eggs are my absolute favorite candy :)

    I just did a little trial run with them with 1 tbsp pb and 1 tbsp powdered sugar and cheated by just dipping them in melted dark chocolate chips. SOO yummy!! Will definitely be making more this Easter!

    1. I love your idea to do a trial run… like a single-lady reeses egg! Genius! :)

  63. Samantha says:

    How many drops of liquid stevia did you add to the chocolate? I am so excited to make these!!!

    1. However many you wish. Sweeten to your liking :).

  64. I had to come here and post a comment b/c my measly little twitter blurb did not in any way, shape, or form capture my utter excitement for this recipe!!! My husband and I *ADORE* Reese’s peanut butter eggs, but we also try to control our calorie count as well. A couple of days ago I popped into the drug store to pick up a Rx, and I ended up hopping out of said store completely overjoyed b/c I hadn’t realized it was that time of year and my beloved Reese’s eggs were in season!!! Insert my disappointment when I got home and turned the package around and realized they were 90 CALORIES EACH!!! What?!? That’s just pure craziness!!! I still totally devoured it, but I also decided that I was going to try to figure out a healthier recipe myself, but lo and behold, the queen sheba of everything chocolate went and did all of the work for me! Thank you so much! I’m *SO STOKED* to try this recipe, so much so I’m going to make them right. this. second.

    1. Like them?!? I LOVED them! My batch made 8 and the hubs and I both ate 3! And I was STILL under my calorie goal for the day! Holla! I heart you and your chocolately geniousness :)

      PS. I totally made my SF powdered sugar with Stevia in the Raw and cornstarch, and it worked beautifully. Just an FYI

  65. I made these today – using almond butter…and they were TO.DIE.FOR!! Thanks – Queen of Sheba =) – for doing all that work so the rest of us can just mix and enjoy these delightful and delicious special treats. You are a gem Katie!!

    1. Aw thank you for trying them… It always makes me so happy when someone tries one of my recipes :).

  66. Kit-Kat says:

    I can’t decide…. Candy and chocolate are both good!!!

  67. Jill Frank says:

    And here I thought for sure you would put at least SOME chick peas in the PB part! :)

  68. Selina says:

    Now… can you re-create a cadbury creme egg? :)

    1. I have never had one! Can you believe it?!

  69. sandy says:

    i’d rather have peanut butter over candy – but chocolate covered peanut butter! OH MY GOODNESS! that is what i’m sure they serve in heaven!!!!

  70. Jeanene says:

    Ummm! they look yummy!
    I love all the options for this receipe too, Katie!
    I hope you get a whole basketful of these for Easter!

  71. Caralyn says:

    I would rather have chocolate.

  72. kendra says:

    Made them. Loved them. I heart this recipe and so does my bf :) I cant eat milk choc anymore so I’m loving this …….. thank you!

  73. andreal36 says:

    Hey katie : this is a great recipe and i tried it today the only problem i had is with the melted chocolate it was too watery and every time i dipped the peanut butter eggs the chocolate would`t stay on it would just cover it with a watery consistasnce but u could still se the peanut butter egg it didnt actually cover it with a dark chocolate color , then i froze them thinking that it could help but nothing changed they still had a sheer chocolate color and they looked nothing like the reeses peanut butter eggs they didnt even look like a regular chocolate not to mention the consistency so i wonder if u could give me any tips or thell me what i did wrong, by the way i followed all the instrucctions i used light agave syrup instead of stevia and raw cocoa powder and the amount u instructed with the coconut oil, i really dont know what went wrong =( help please i really loved ur idea and would love to make again :-)

    1. Karen says:

      Woah, honey, you need to learn to use punctuation. Your comment was extremely hard to follow.

      As for the issue, did you perhaps use refined coconut oil instead of the virgin? If so, it makes a big difference.

      1. andreal36 says:

        as for the punctuation im not north american and still learning how to write a new language i was raised speaking spanish but thanks for the tip , and i used raw organic extra virgin coconut oil it doesen`t say refined anywere on the label

        1. Hey Andreal36 :)

          I’m not sure what could’ve happened! 😕
          How much agave did you use?

          1. andreal36 says:

            2 tbsp of light agave

          2. It really doesn’t make sense then… Unless you added the agave AND water?

          3. Kelly says:

            The same thing happened to me! Hmmmm.

          4. Holly says:

            Same thing happened to me too. I was scrolling through the comments to see if anyone had any suggestions. The peanut butter part was awesome but my chocolate was very thin.

        2. pamelahaley says:

          Speaking Spanish as an excuse for poor punctuation? English is even less involved than Spanish. You didn’t any…

  74. Yum! definitely for Easter this year!

  75. absolutely delicious! I think I will make it

  76. Oh wow, I REALLY shouldn’t know this is an option! HA!

  77. Julie says:

    You are evil for having this recipe here. Peanut butter is my downfall…
    With that said do you think you could substitute stevia/maple syrup for honey?

    1. I used 1 tbsp of agave nectar and 1 tbsp of honey (I ran out of agave) for the chocolate coating and it worked just fine! You could also really taste the honey too which blended beautifully with the peanut butter! *nom nom*

  78. Karen says:

    Made these last night. And now I’ve already had two this morning!
    I had a Reeses egg (a real one) just last week, but I actually like these better. They are delicious!

  79. Bailee says:

    Katie, you really do make the world go round.

    1. Samantha says:

      I have to agree with you. :) Her blog is a happiness maker!

  80. The lady I help care for is in the nursing home on a rehab. She’s going to try these and I know she’s going to love them. Thanks Katie!

    1. Aw, that’s so sweet of you. :) I hope she likes them!

  81. >.< I can't look! I'll eat the screen!

    I'd always rather eat chocolate than any other candy!

  82. Emi says:

    Do you think veg butter might also work for the coconut oil?

    1. Sorry, I don’t think so (unless you go for the chocolate chip option). Coconut oil hardens when frozen.
      But you never know… if you try it and it works, please do report back!

      1. Emi says:

        Thanks- that’s what I was thinking, anyway. I guess I’ll have to try the chocolate chips, then. :)
        And while I’ve got you here…my nutella keeps turning out grainy-ish! It’s still good, obviously, but it doesn’t look like yours. Should I perhaps make it sooner after toasting the hazelnuts, rather than waiting overnight as I have been?

        1. Hmmm… maybe. But also, make sure to process it in your food processor for a LONG time! It looks grainy at first, but if you blend long enough (and have a good fp) it’ll get smooth!

          1. Emi says:

            Heh heh, I don’t even really know why I asked, as it clearly doesn’t bother me much- I am eating it with a spoon right now!!!
            I am also feeling very special that you keep replying to me- you are awesome, Katie! I (and therefore everyone in my vicinity who is fed/steals my food) love your recipes. I made your chocolate pie as a demonstrative speech for my English class (it got an A and a lot of high school-ers talking about tofu :) ).

  83. Dominique says:

    Delicious modification….THIS step makes it taste even more real!! Put about 1/4 cup roasted almonds in your bullet and grind into a powder. Add powdered sugar (or powdered stevia) Add enough peanut butter (I used sunflower seed butter) until mixture is the crumbly dough texture, prob 2 tbsp or less. omggg. tastes like the real thang.

    1. Oh wow, thanks for the tip! :)

  84. Diana says:

    I was looking for your 5 minute chocolate oatmeal today and it seems to be missing from the site! Hopefully it is just a computer error that will work out and it hasn’t been removed!

    1. I can still access the page… Maybe your computer was being temporarily grouchy? Or my website was being temporarily grouchy? (Haha my money’s on the latter!)
      Can you see it yet?

      1. Diana says:

        Still can’t seem to get it on this computer, but I got it on my i-pad! Technology is so wierd! Thanks for responding! I love the page. I took some gluetin free chocolate lace cookies to work the other day (so that I wouldn’t eat them all) and they were a hit! I think I’ve made some new fans of your website!

  85. Sarah says:

    Hi Katie! LOVE your blog! I just made these too, but I didn’t have the SF sugar, so I just used granulated honey. You know, the hard stuff? SO yummy and the perfect consistency, and who doesnt like PB and honey?

  86. These look adorable! I’ll have some please :).

  87. Jennifer says:

    Hi Katie,
    I have been curious, why is coconut oil is considered a “healthy” fat? I noticed that a lot of health food bloggers use it in their recipes and it’s sold in health food stores, but it has way more saturated fat than most other lipid ingredients. Just wondering what your reason is for including it in your recipes.


    1. It’s a different kind of saturated fat than the saturated fat found in animal products. I could write a novel about it… but lol I’ll spare you ;). Just google “coconut oil healthy” and you’ll see a ton of interesting articles.

      1. Jennifer W. says:

        Sorry… I noveled 😉

    2. Jennifer W. says:

      Ok so first not all saturated fats are equal. Ones that are man made should be avoided but coconut saturated fat is natural and isn’t shown to cause the cardiovascular issues that man-made (like hydrogenated fats ie Crisco) cause. Or that monounsaturated fats cause. Most of the opposition to coconut oil came about in the 70’s and 80’s before they knew better. Coconut oil is the best natural source of medium-chain fatty acids or MCFAs (or medium-chain triglycerides or MCTs) that you can find. Comparatively speaking, most common vegetable/seed oils are made of long chain fatty acids or LCFAs, (or long-chain triglycerides or LCTs). LCTs are large molecules, so they are difficult for your body to break down and are nearly always stored as fat. But MCTs which are smaller fat molecules, are easier for your system to digest and are immediately used for energy. Kind of like carbohydrates, but without the problem of a rise in insulin like carbs cause.

      Coconut oil because of its physical characteristics, like being solid at room temp without being hydrogenated, makes it an excellent replacement for butter. It also has a decent smoke/flash point (when it burns or catches on fire) so you can fry with it (refined is better then unrefined for high temp frying).

      Coconut oil also has a lot of health benefits like anti bacterial/anti fungal properties.

      Related Articles:

      1. Jennifer says:

        Thanks Jennifer! I have tried to google this before but I just get answers that have nothing to do with the actull chemistry of it. I am a chemist but never considered that different types of saturated fats would have different effects on the body. I guess I just always assumed saturated fat=bad! So I appreciate the novel 😛

        1. Bethany Davis says:

          THANK YOU! I have been doing a lot of research on this for the past few years and really wish people understood this. In fact, many heart surgeons are coming out and saying that they really screwed up telling people to eat the low fat/no fat diet instead of just eating the right fats. Some say that they believe it to be one of the main reasons that we haven’t seen a decrease in heart disease. I have switched my family over to olive oil, coconut oil, and butter (we do dairy at our house). We also switched to full fat dairy, though I use a lot of almond milk as well and haven’t gained any weight. I’ve actually lost…I wish people understood better what the food on the shelves is doing to us :/

      2. Steph says:

        Hey Jennifer- just wanted to clear a couple things up. All saturated fats are natural and most are animal based like lard and butter. Coconut oil and palm oil are rare cases of plant-based saturated fats.

        Partially hydrogenated are man-made, artificial TRANS fats, which yes, are worse for you then saturated fats. Crisco fell under this category until they changed their formula to include more fully hydrogenated fats, lowering the amount of trans fat in their product to under 1g so they’re allowed to call it trans fat free, even though it technically isn’t.

        Also, monounsaturated fats absolutely do not cause cardiovascular issues! They’re the type found predominantly in olive oil and avocados. They’ve been shown to lower the level of LDL cholesterol in your blood, which subsequently lowers your risk for heart disease and raise HDL “good” cholesterol levels. My take on coconut oil is to practice moderation and balance, like all other nutrients :)

        1. Kaitlin says:

          Steph – While it’s often assumed MUFA’s increase HDL while lowering LDL, that’s still in debate and likely doesn’t. It DOES have a benefit on the HDL/LDL ratio because replacing other fats in the diet with MUFAs does decrease the LDL. I see this misconception all the time and used to assume it once too. Just wanted to correct as many RD’s I run in to still assume this as well.

          1. trajayjay says:

            Well, I’m glad that Katie and you agree that the fat in coconut isn’t all bad. I was skeptical about CO because of all the “saturated fat is bad this, saturated fat is bad that.” It just didn’t make all that much sense, because it was a plant oil, and generally, plant oils are more heart healthy. But after doing a little research, it seems that coconut oil is more healthy than unhealhty. It’s a food product recommended by Dr. Oz. Of course, there are the more conservative nutritionists who aver that coconut oil should be avoided along with butter and crisco, but I eat it sans guilt now. It kind of irks me now that people still continue to lump all fat, and saturated fat together.

      3. Dave says:

        Thank you for a GREAT education. I never knew and am excited that I can have great tasting food and be healthy about it. Thanks again.

      4. MaryMary says:

        If you are truly interested in your health and what you are telling folks to do, you need to hook up with Dr. Wallach and Youngevity to get the right facts. Mercola is good, but he misleads on things like coconut oil. All oils oxidize. While coconut oil oxidizes more slowly than other oils, it still does and this translates to free radicals, cancer. It is not a good substitute for butter because butter has butyric acid in it which you need for your brain function. And frying? Why would anyone worried about what’s healthy fry anything? That’s one of the biggest cancer causes of all time! We ‘ll help you get the right facts! Dr. Wallach has been sharing the same facts since the 1980’s and has not strayed like so many others who tout health care information and bobble from one popular trend to another. I would love to hear from you and get you whatever information you need to get on the right track!

  88. Britanie says:

    Just curious as to where you purchase all your ingredients. Do you have to go to a special store or can you pick this stuff up at Walmart or something. I live in a small town that doesn’t have very much…

    1. It depends! I can find most things at a regular grocery store– even agave and xylitol coconut butter are at my local grocery store now! And even Walmart has things like Larabars and whole-grain cornmeal.
      But yeah, a few items are only found at Whole Foods. I guess it just depends on your local store. Hey, if they don’t carry something it never hurts to ask. Or you can always order online (I don’t like to, because of shipping… but if you buy enough you can get free shipping usually).

      1. Britanie says:

        Do u know of any good websites to buy from?

        1. Depends what you’re looking for! Iherb, Amazon, veganessentials…

        2. Kristin Mutchler says:

 is a great place to get stuff like coconut butter, agave, whole grain things, and lots of other natural things. It’s pretty reasonable as well, plus free shipping on orders over $20. I live in South Korea, and get order from iherb twice a month or so. I have a coupon code for you, so you can save $5 on your first order. UFA100

  89. Jennifer says:

    When I make mine, similar to yours, I add either fine ground, plain breadcrumbs or graham cracker crumbs for texture. You can even use dry cake crumbs. I use whatever I have and most of the time they are homemade so that is nice too because I know what is in them. Whatever your preference is. It helps the consistency of the peanut butter be less smooth and more like Reese’s.

    1. I second this. When I make Reeses Peanut Butter Cups, I also add graham crumbs to the peanut butter mixture. Not only does it make the peanut butter mixture easier to handle, but after doing a side-by-side comparison with the real deal, we all thought it tasted more authentic with the graham crumbs. Happy Baking (and eating hehe) :)

  90. HealthFoodJunky says:

    Thank you soooooo much for creating this recipe! My dad LOVES Reeses Peanut Butter Eggs and I know he’ll love this version! I am super excited about making a healthier alternative for him! Plus, I love learning how to make candy!

  91. Megan says:

    I have recently given up dairy. Right now I’m totally having reeses pb egg withdrawls. You have made my day 100 times better. I cannot wait to go home and make these.

    Thank you.


  92. Sarah says:

    Hi! PB eggs are my favorite Easter treat! Thanks so much! (currently doing a low carb diet) I just made them with your sf powdered sugar… with the 1tsp of cornstarch and liquid Sweetzfree for my chocolate. The taste was spot on! The pb texture was a little gritty… but I’m thinking I just shoulda vita-mixed it longer? Thanks so much for posting this! I’d never bought xylitol before but decided I must get it today for this recipe! :)

    Oh and also thanks for the small batch recipe… or I’m sure I’d eat 20 at a time! :)

    1. Hmmm… you mean the powdered sugar was gritty? I don’t know what Sweetzfree is… maybe that is just a gritty sweetener? Or yeah, Vitamix it longer ;).

      1. Sarah says:

        oh sorry yeah the sweetzfree is kinda a liquid splenda in the chocolate. I meant the peanut butter inside was gritty… i do think more vitamixing would be the answer! Thanks again!

  93. Patricia says:

    I’ve never had a ‘real’ (i.e. non-vegan) Reese’s egg, but these look delicious – I will have to try them! The formula is very similar to a vegan peanut-butter-cup recipe I use, except that I just use melted chocolate. I will have to try the coconut oil mixture sometime.
    Some others have commented regarding a vegan Cadbury egg – there is a fabulous and easy vegan Cadbury egg recipe on several vegan blogs (just google ‘vegan cadbury egg’) but they are super-sugary and super-sweet. Since Cadbury eggs are SO sweet (at least, from my memory of them; I haven’t had one in 17+ years) I’m not sure there’s a way to replicate them without using lots of sugar. The recipe that’s out there is really good, though.

  94. Shaina says:

    I looooooove those Reese’s PB Eggs!!! There’s just something about them that make them taste better than a normal Reeses PB Cup… I think there’s more peanut butter in them. I don’t celebrate Easter but I always tell my friends it’s totally okay to pawn off all their extra or unwanted candy to me :)

  95. Hilary says:

    this recipe is why I LOVE your blog! I have never been a blogger, until I ran across yours and I’m officially obsessed with your recipes. I love love love chocolate, but also enjoy tweaking recipes to be more healthy (especially because I am an overindulgent sweet consumer), so I was so excited to find your blog. Especially because I started a gluten free diet a few months ago, many of your recipes are perfect for those times when I am tempted by my old go-to-but-no-longer-allowed sweets. I’ve been meaning to send you a little note, thanking your hard work and good ideas (your recipes have felt like lifesaves in this gluten free transformation of mine), and when I came across this article, I knew now was the time to drop you a line. Basically this article is a study about how chocolate is good for you! I know I’ve read other articles like this one and that this doesn’t mean we should live on chocolate, but it takes away a litle bit of guilt when I’ve had just one too many pieces of chocolate. Hope you enjoy!

  96. Megan says:

    I am certainly a chocolate girl all the way. My friend and I are the same as you and your sister. One of my favorite things about trick-or-treatng is trading candy after. After trading all our candy, it’s pretty obvious whose pile is whose: mine is filled with Reese’s cups, Butterfingers, Hershey’s bars, Twix, Kit-Kat, anything and everything chocolate. Meanwhile, hers is filled with Starburst and Sour Patch and Jolly Ranchers and all the sour and hard candy. I just can’t get the same satisfaction out of eating candy as I do eating chocolate. Reese’s cups are my biggest weakness. I’m usually pretty generous sharing my sweets, but my family knows not to come near my Reese’s! :) I’m excited to give this recipe a try. Thanks!

  97. Echo says:

    Katie– these are devilishly delicious! I made them yesterday, but didn’t feel like shaping them into eggs. Instead, I layered them in mini muffin tins to make peanut butter cups. So good!

    I’d take chocolate any day– which I normally do. I had a couple servings of the One Minute Chocolate Cake yesterday with strawberries on top. : )

    1. Heidi says:

      Did they come out of the tins ok? I love that idea. How many did the recipe make?

  98. Katie you are genius!! Those are making my mouth water!

  99. Kathy says:

    My hubbs & son are going to think they died and are in heaven! This is the one thing they both want for easter!!! Loving the recipes, the step-by-step pics ( they reassure me that I am not failing miserably) and the fact that I can have my totally homemade healthy “cake” and eat it too! I look forward to your posts & am forever in debt to Pintrest for leading me to you!!

  100. You read my chocolate filled mind! I love thissss!

  101. Sara says:

    That looks absolutely DELICIOUSSSSSSS!!!!

    Just a thought, have you ever thought of replicating the infamous Bounty chocolate bars? Coconut + Chocolate+ Healthy options =HEAVEN! I would try to give that a go if i were as good an experimenter as you are, but unfortunately my talents fail me in that field! :)

    1. I don’t know what those are… they sound delicious! I’ll have to google! :)

  102. Claire says:

    I CANT believe how much these taste like the real thing…but BETTER!!! My mom says they’re way better than the commercial kind. Thank you! I’ll be making these for Easter for sure.

  103. Jessica Kennedy says:

    Holy ridiculousness! I just made these and they taste SO good and very much like Reese’s (obviously its not milk chocolate so its more of a dark chocolate taste which I prefer anyway ) :) I used the sugar free powered sugar method and they turned out perfect–on my first try. Not hard at all!! I love you and your blog!! Yay for chocolate eggs at Easter!

  104. Heidi says:

    This are SO good. We made them with a combination of almond and sunbutter (my son is allergic to peanuts). Even my husband, who doesn’t like almond butter, loved them. Thank you!

    1. I’m so glad you liked them!! :)

  105. Connie says:

    I love love love our recipes! My daughter and I enjoy these tasty treats! And what i want for Easter is chocolate peanut butter eggs and my famly to be together for the day! That will make me very happy!

  106. Connie says:

    I love love love your recipes! My daughter and I enjoy these tasty treats! And what i want for Easter is chocolate peanut butter eggs and my famly to be together for the day! That will make me very happy!

  107. Connie says:

    I love love love your recipes. My sweet daughter and I love to make and eat the sweet concoctions – they hit the spot when we are craving something delish! What i want for Easter is for all my family to spend the day together and for lots of those peanut butter chocolate eggs!!!

    1. Connie says:

      Oh my I really like them… posted three times but it kept looking as if it was not posting to the board – oh well they are worth three or more posts.

      1. Awww lol every one of the comments made me smile, Connie! :)

  108. Diane says:

    My needs are really simple. I just want to be able to enjoy my family and remember the real reason that we are celebrating Easter.

  109. Brandi says:

    I am so glad my sister sent me to your website!! I want some of these healthy chocolate peanut butter eggs and some of the chocolate bunnies to share with my family!! :0)

  110. Kathy says:

    I think you just gave me what I want! Any chocolate works for me or scrapbooking supplies!! You are my hero!

  111. Lutricia Whitlow says:

    What I want for Easter – bunny chocolate molds:-) I love you recipes. Thank you sooo much!!!

  112. Lauren says:

    I made these yesterday. I recently gave up white sugar and was super sad when I realized that also meant giving up Reese’s peanut butter Easter eggs, but I figured I was SOL in that dept. 😛 Mine didn’t quite turn out like yours (think I didn’t powder my sugar enough), but they were still pretty delicious! I had my husband try them (told him to close his eyes and tell me what he thought). He said they are almost exactly like the real thing and he even requested more!!! Thank you so much!!!

  113. dogs R cute says:

    I was looking in the adds in the news paper and then I saw Reeses Peanut butter Eggs,
    my sister reads your blog so I asked her if there was a healthy way to make them, so she took me to here AND THEY LOOK SOO GOOD! thank you for sharing this with us!

  114. Eva says:

    if only wanting something as simple as chocolate for Easter, life would be easy….i lost my husband over 3 years ago with a 2yr old in tow….i lost my best friend, my confidant and my savior…i have a huge hole in my heart to fill….is that too much for Easter Bunny to handle?

    1. I’m so sorry, Eva :(.
      Sending you virtual hugs, although I’m sure they aren’t enough.

  115. virginia Harrison says:

    I love your blog….and the CHOCOLATE CANDY, especially the Easter bunnies.. I an 72 wirh 18 grandchildren who love my cooking….(NEED Molds) for an authentic look to surprise them for Easter. Your ideas and commentary for just perfect for your blog and the articles connected are good all- day reading……..The “healthy” part really grabbed my attention…,….love photos because I know what to expect when I fix one of your treats!

  116. Amber says:

    What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some (and the bunny molds, too!! :)

    1. I really like Whole Foods 365 (in the oil section) virgin… it’s the cheapest virgin one I’ve found.

  117. Amber says:

    Thanks! I will try it.

  118. Tammy says:

    I would love to have an Easter Bunny for my son, he is vegan and they are so expensive online to buy!

  119. Lisa says:

    I was wondering if the xylitol gives these that sort of “cool” feeling to these? I haven’t tried them yet, but really want to. I was trying to figure out if I should make some with regular powdered sugar for everyone else in case they don’t like that cooling sensation (I haven’t done too much with xylitol, but know it has that cooling sensation). Thanks and thanks so much for this recipe. Can’t wait to try it!!

    1. I didn’t notice a cooling taste at all, and neither did any of my “normal eating” friends who tried the recipe. Hope that helps! :)

  120. Jeni says:

    I made these using almond butter and everyone loved them. I wasn’t patient enough to make the eggs so I just made them in mini cupcake liners. I did tweak the recipe a little, the almond butter wasn’t the right consistency and I didn’t want to add more powdered sugar so I added almond meal. They turned out perfect.

  121. Crystal says:

    I just want to thank you for the added years you’ll be adding to my life by helping me break my reeses obsession!!!!!!!!!!

  122. Stacy says:

    I’m making these for the third time… heck yeah!

  123. Katie says:

    If I am not a vegan could I just use melted chocolate chips to cover the eggs? Would this change the nutrition a lot? Thanks!

    1. You can actually do that even if you ARE a vegan ;).
      I even have it written in to my post. So definitely yes, you can!

  124. Mary says:

    When I seen the recipe for copy cat Reeses (the full fat one) They added some melted Hersey choc into the heated peanut butter and mixed to make the filling – commented it helps to blend the tastes. Would this help the healthy version to be more “like” the real thing? Also for full fat Resses that’s pretty much all you do they layer in cupcake paper holders: choc – pb/choc mix – choc and let set. I like your healthy version and just mentally making it before I go to store. I also like the Almond butter idea.

    1. I never know until I try something… but it sounds like a fun experiment!

  125. Giuliana says:

    Just made these! Oh boy it is hard to stop from eating the extra chocolate all at once!

    Thank you for a healthy Easter Candy — I can’t have sugar so the ones int he store won’t do for me!

  126. Lara says:

    Can you use home made coconut butter instead of oil?

    1. Sorry, I have never tried it and therefore don’t know.

  127. Tracy says:

    I know some people don’t care about nutritional information, but it would be nice if you could include it with your recipes! I just like to know before eating something what I am getting into! 😉

  128. Tracy says:

    Never mind I just saw the link! Sorry and thanks!

  129. Stephaniei Forhan says:

    I’m so excited about the end of winter. The days are getting longer and I love the sunshine.

  130. Sarah says:

    Just made these.

    BEST thing I have ever tasted in my life!!!!!!!!!!!!

    Wow. Just wow!

  131. Lauren says:

    Thank you so much for this recipe!!! my mom can’t have sugar or soy products anymore and misses her reeses terribly; so i made the sugar free version of these for her for easter and she LOVES them!! They are so delicious and satisfy her (and my) chocolate and peanut butter cravings! Thanks :)

  132. I made these for Easter and my husband says they are better than the Reese’s eggs!

  133. Anna says:

    Oh my! I made these this weekend and they were absolutely delicious! One question though-mine had an overwhelming taste I coconut to them which was delicious but am wondering if yours tasted more like coconut or more chocolate and pb? I followed the recipe exactly so not sure what happened. Either way they were great though!

    1. No, definitely no coconut taste here! I don’t know where you could get an overwhelming coconut flavor, since coconut oil isn’t really coconutty… Can you tell me more about what you did? Or maybe your tastebuds are just super-sensitive to the taste of coconut oil? LOL I don’t notice it has a strong taste at all!

      1. Anna says:

        I thought I followed it exactly but maybe I used too much coconut oil or not enough cocoa powder. This is the coconut oil I used if that makes a difference:

        I’ll have to try again and see if I get a different taste. Even my fiancée said they were coconutty but we didn’t mind cause they tasted so good still!

        1. I’ve never tried that brand… I wouldn’t think it would make a difference, but perhaps it does? It says on the link that it has a coconut flavor… sorry I can’t be more helpful in figuring out the mystery!

  134. Kathi says:

    oh yes! These copycat reese choco covered pb eggs are delish…it is going to be a new Easter tradition here in VT :) Thank You !!

  135. Marie says:

    Wow, great minds think alike. I’ve been making pretty much the same thing in peanut butter cup form for a long time, and it just finally occurred to me to do it as a video a few weeks ago. I don’t have as big a following as you do, so no one really saw it. But here it is:

  136. Aurelie says:

    Oh my indeed! No Reeses in France :( so a big merci Katie!

  137. Amanda Katz says:

    For Halloween here is a different try:

    Add cocoa powder to the peanut butter filling. That makes it brown.

    Kate, do you have a vegan white chocolate substitute?

    Anyway, I melt white chocolate over a double burner, take a 1.5 teaspoon of peanutbutter mixture and roll into a ball – then skewer with a toothpick and dip into the white chocolate (I know, it’s probably not vegan or even vegetarian…) and coat the peanutbutter/cocoa ball until there is an “Iris” of brown left, and plop onto waxed paper. When the white chocolate cools and hardens, these little suckers look just like brown eyed eyes – the toothpick hole makes a very good pupil!

    1. I actually don’t like white chocolate! Sad for a chocoholic, I know… but it doesn’t taste like chocolate to me!

      But I LOVE your idea!!!

  138. Crystal says:

    These were great! Now can you make healthy York Peppermint Patties? I was so bummed when I found out they had eggs in the filling! Or healthy chocolate lava cakes???

    1. Too funny… I *just* made them the day before seeing your comment! Hopefully I can get the recipe posted this week or next!

      1. Crystal says:

        I’m so excited about them! They look amazing.

  139. SwissMissMama says:

    Hi Katie, I love reading all your recipes — I am wanting to bake with liquid stevia — you always list liquid stevia without a specific amount — how many drop are usually necessary before the taste is bitter? Do you bake with Stevia?

  140. Debbie Hudson says:

    I make these all the time for my hubby–no more having to buy at the store!

  141. Megan Thomas says:

    I found this recipe yesterday and since I had all the ingredients on hand, thought I would whip up a special after school treat for my nondairy 7 year old… Yum!! These were super easy and super delicious. Now, if I could just keep the hubs out of the treat box;)

  142. Alyssa says:

    Made these for dessert the other might. I am a pretty clean eater so instead of powdered sugar (and I didn’t have any sucanat in the house) I used agave for the peanut butter and they turned out fabulously. My husband loved them! They are so good and so rich you truly get satisfied with just one….and I NEVER say that! rock it girl!

  143. natalie says:

    do you by any chance know the calorie and nutrient breakdown per serving?

  144. Paparazzi says:

    I just have to say I LOVE your recipes so far!!! YUM YUM

  145. Dawn says:

    I made these yesterday and since I hand no powdered sugar I added a little agave to the p.b. and some organic coconut flour to stiffen it up. Came out great!!
    I took them to a friends house and they loved them too!

  146. Jessasaurus says:

    These look great! I like prefer milk chocolate–do you think I could melt some rice-milk chocolate bars for this? Enjoy life has one called Boom-Choco-Boom that is pretty good for a dairy-free “milk” chocolate

  147. Kristen says:

    These look absolutely amazing!! I can’t wait to make them!

    Is the nutritional info for 9 eggs or 6?

  148. jill says:

    i just made these and they were so yummy! i made half a recipe and didn’t want to wait to eat them…so i made the peanut butter mixture and divided onto 2 large soup spoons…set aside and made the chocolate. then dipped the spoons of pb into chocolate…me and my little one enjoyed right away! we both thought they were delish! (tastes similar to when pb cups are sitting in your house on a warm day…yum!)

  149. Samantha says:

    Hi Katie!
    I made these today as well as the 3-ingredient choc bars…. I had the same problem with the chocolate coating…. it was a texture that I could “roll” the eggs into…. I had to add a ton of milk to be able to roll the eggs in….. any advice as to what I am doing wrong here too???

    Thanks so much for your help!!

  150. Allyson says:

    I just made one of these, but all I did was take a blob of your Reeses Pieces Fudge Frosting, added enough corn starch until it was thick enough to handle, shaped it into an egg shape, dipped it in melted dark chocolate, and froze it! It was soo good! It almost tasted like a brownie! 😀 Thanks for all your great recipes! <3

  151. Tanya says:

    As Reeses is hard to get outside of the US, copycat reeses recipes are always welcome. Plus, of course… they aren’t vegan. Does anyone know if the US Version with dark chocolate is actually vegan?

  152. Stacy says:

    I found this recipe off of Pinterest. Oh. my. god. I made them instantly. I could eat only Reese’s eggs for Easter and nothing else. This recipe is a dangerous thing to have. THANK YOU!

  153. becky says:

    OK ladies what did I do wrong—they turned out bad–I used liquid stevia and expensive virgin coconut oil..the sauce never did get the consistency of runny sauce–it was the consistency of mashed potatoes.. I had to settle for a very dark chocolate taste…which was ok ..I used 2T unsweetened cocoa powder. and even added 2T of water into the sauce along with the 2T of coconut oil. I did add a little powdered sugar to the sauce which it did not say to do. Would that have caused it?? When I heated the sauce in the microwave to try to make it “saucier” the oil rose to the top.The eggs themselves turned out perfect. Next time, I will just dip them in dipping choc!

    1. Anonymous says:

      Just realized I used 2T of liquid Stevia instead of reading it correctly “liquid Stevia to taste” or 2 T. maple syrup NOT 2 T of Stevia!! Sorry!

  154. becky says:

    ended up taking the rolled eggs and pushing down with my thumb to make them look like egg nests..then I used a spoon to fill each “nest” with the chocolate clump. Tasted ok..made 8 bird nests—too expensive and too much time for 8 “baby hummingbird” nests. Sooo…what else can I use my $14.00 amt. of extra virgin coconut oil for..I have heard it is a great product.

  155. This recipe is feature on our blog this week ~ Winner of our Pinterest online scavenger hunt contest.

  156. Aurelia says:

    They look wonderful, perfect, may I join you in your laundry work? 😉

    I love these eggs even if I don’t think they’re healthy… But anyway, the look wonderful!

  157. Allie says:

    Oh my goodness! I stumbled upon these via Pinterest, and they have made me SOOOO happy! See, I’ve been on this sugar free, grain free diet for months now and I feel so much healthier and have TONS more energy. But I keep wishing I could just have a Reese’s! You, Ms. Katie, are a very awesome person for sharing this recipe! Thank you, THANK YOU!

  158. Jean Lynd says:

    Wow! I’ve made coconut oil “chocolate” before, and even mixed the pb right in…but I never thought to do this. Thanks!

  159. Kerry says:

    yummy!!!Needless to say they didn’t last 5 min once they were ready to eat!Thanks:-)

  160. Diane Warren says:

    Chocolate peanut butter eggs – Keep them in the freezer. Bet you can’t eat just one!

  161. sarah says:

    So delicious! Thanks for the recipe! One question; mine turned out like a dark chocolate, in your pic it looks like more of a “milk chocolate” i followed your directions to a “T”, what could i do to make them not so dark chocolately tasting?!

  162. Lynne Bradley says:

    For Sherone from Australia
    We do have Reeses Peanut Butter Cups here & have had them for many years. You can purchase them in many places such as Coles, the Reject Shop, Larger Newsagents even seem to carry them.
    Good luck in your search

  163. Jesse says:

    Could you substitute honey in place of the agave?

    1. I haven’t tried it, so I really don’t know for sure… I would think so, as long as you’re not serving them to strict vegans.

  164. Julia Smith says:

    OMG! These things are CRAZY good!!! Thank you so much for your awesome recipes!! :)

  165. so happy i found your this recipe! Thank god someone pinned it on pinterest! I replaced the peanut butter with almond butter mixed with shredded unsweetened coconut to be aloud to eat it on the CANDIDA DIET.
    Thanks for sharing!

  166. Maddie says:

    Just made these yesterday and they’re almost gone!! My mom is addicted to them and I’ve let various people try them who don’t eat healthy and they were a hit! One of my grandparent’s friends even pretended his was gone so he could get another one haha

  167. blackbird says:

    Just exactly how does that arrive in the picture, `sugar-free powdered sugar’ ? When you find a substitute for the nutra-sweet and splenda aka Aspertame – which is nothing more than fecal matter of genetically modified e-coli bacteria – which most do NOT know- (Preferably, I would use a combination of Sun Crystals and Stevia – from actual plants and NOT chemically manufactured) – let me know, Oh and one more secret that is usually overlooked, what makes Reese’s Peaunt Butter in those eggs taste the way they do, is nothing more than old-fashioned molasses- which is usually overlooked. It’s right on the ingredients label.

    1. The recipe is linked in the words “sugar free powdered sugar.”

  168. Brandy says:

    Just a little feedback:), these aren’t sugar-free:(, pb and maple syrup both contain sugar… You do have to include that in your nutritional info. I know that maple syrup is a natural sugar…but most pb has the old fashion white stuff:). Also using processed “sugar like ” items is far worse than consuming raw sugar.

    1. Lori says:

      You can purchase peanut butter (and other nut butters) NOT made with “the old fashion white stuff,” which I’m going to take a wild guess here and say that Katie would most likely purchase. And maple syrup is a suggested substitute, not one of the recipe ingredients. When analyzing nutritional information, only the recipe ingredients are factored in, not the optional ones or suitable substitutions. The nutritional info given was for her exact recipe, as is, not with all possible combinations. That would be next to impossible to figure out.

  169. Robyn Bray says:

    Katie,you can get something very similar using powdered milk instead of powdered sugar. Add a little honey for sweetness. It’s the old “lunch lady” peanutbutter fudge recipe. Sift the dry milk for a smoother texture.

  170. Maralien says:

    I am Anxious to try these with the healthy powered peanut butter. It only has 50 calories in 2 tbsp. That would really knock the calories down. Thanks for the recipe.

  171. Amanda Cowan says:

    made these today. I think you’re killing me here! Haha. Let’s see if I can stop at just one! So I used xyla AND erythritol to make the powdered sugar and mixed them together, and used that WITH a little regular powdered sugar. And OMG.

  172. Dana says:

    Found this on pinterest and it looks great. My oldest son has food allergies to peanuts and tree nuts so I haven’t had a Reese’s Egg in years. Oh my, how I crave them when I see them in the stores. We will try these for sure!! Thanks for sharing.

  173. Sarah says:

    I pinned this but I was skeptic…sugar free? Surely she used some of that aspartame or Splenda garbage that causes cancer and serious migraines that everyone’s hooked on?
    What’s this…she used STEVIA? Or something else?
    There may be something to this after all!
    Thank you for NOT being a person who uses that artificial crap. I’d rather eat a pound of sugar (always a bad idea) than that garbage. :)

  174. Rochelle says:

    Thanks so much for this recipe! I am going to make this the next time I go to the grocery store. Always looking for better treats :).

  175. Shannon says:

    Thank you so much. I love these! And I’m a huge fan of the originals.
    My favorite blend so far is:
    Splenda – it still works not powdered
    Smuckers Creamy Natural PB with the oil drained off of the top
    Semi-sweet chocolate chips melted

    I found the best way to coat the ‘eggs’ both with both recommendations for the chocolate coating was to put them on wax paper until they froze. Then I would pull them out and slather chocolate on the top and sides like you were decorating a cake. Back into the freezer they go. Wait a little bit and pull them out, flip them over and cover the rest in chocolate.

    They lived in the freezer for the short time that they lasted. My husband also declared them to be better than the originals. I will have to try with xylitol next.

  176. Pete says:

    I Love this post and most of all I am a die hard Reeses fan. I found this site that sells the pre-made reeses eggs if anyone is interested? They also have a discount coupon. Another cool thing that i noticed is they also sell Reeses Peanut Butter in jars. This could be used for homemade?

  177. Hope says:

    Ok, just stop already!!!!! 😀 These are wicked good!
    They only made for eggs for me…so next time I’ll quadruple the batch. Haha!

  178. madi noelle says:

    Amazing! Cant stop eating them!

  179. Hannah says:

    Totally chocolate. Never candy! (Unless they’re Jelly Belly Jelly Beans, Butterscotch, Toffee, or Candy Canes…or soft Peppermint sticks. There’s an idea for a new post. Candy canes!)

    You should have seen my Easter basket last year. I basically got rid of all of my candy and ate the chocolate. It was heavenly. I had to dance.

    Why do you do this to me? Now I’m going to have to make them this Easter. How dare you! (And thank you!)

    You are so brilliant!

  180. Kristin M says:

    These look amazing! Now if only I could get Eatzis to go clean, I would be in heaven!

  181. Emma says:

    Is it okay if I mix the PB and the coca things together? ps I also used some kinda breakfast chocolate thing is tht okay?

  182. Carol says:

    Can you do a recipe for a healthy Boston Creme Pie? that’s my favorite!

  183. Crystal says:

    Is there a different kind of oil that can be used? I am allergic to coconut.

  184. sauce says:

    Eeep!!! i am SO excited to try these tonight! I am going to have just 1 with something deliciously chocolatey like your cake batter milkshake. Is it sad that the thing I am most excited about in my day is what dessert/ sweet I am going to eat!? I am going to try something from your site every week so that I can cut out the 1/2 block of icky dairy choc I’ve been eating per night for the last year. I used to be so healthy but my diet this year has been a-grade awful! Thanks to you and your site I am going to make a conscious effort to experiement healthier!

  185. Kari says:

    Yum! These are so good! I made the chocolate with vegetable oil instead of coconut (which I can’t have), and I was nervous the flavor might be gross, but it was still absolutely delicious!!! Thanks for the great recipe!

  186. Jane M. says:

    Is 1/4 cup pb a typo? It seems like that would make one egg, maybe two. That tiny amount makes 6-9 eggs?

  187. Marcia says:

    These are far from healthy. :( Powdered sugar? (Or worse, ‘sugar free’ powdered sugar???) I have made this type of thing for years – if you are truly interested in making this ‘healthy’, grind some sunflower, sesame & flax seed… mix with enough PB and honey (or Maple syrup) to keep it together. There are lots of ways to get a nice chocolate covered PB egg/ball without using yucky stuff like refined sugars.

  188. Nancy says:

    Hi. Did you use store bought pb? Thinking it has to be one without added sugar since ese have 0g of sugar? Thx.

  189. kaz says:

    I used the cookie dough recipe without the choc chips, rolled flat into this biscuits and put the peanut butter mix, some with choc chips, some not, then coated in choc mix.. both nice :) Thank you so very much for these recipes, they are fantastic. I have elderly parents with various ailments and not many teeth between them so these work out great :)

  190. Kevin Sting says:

    I’m a huge peanut butter/chocolate fan, but do not like the Reese’s Eggs, but I LOVE Reese’s cups. The chocolate to pb ratio in the eggs seems to be why they taste different, and the overkill of pb in the eggs ruins them for me. If I added a bit more chocolate than your direction, would it make them taste more like the cups instead of the too-rich-for-my-tastebuds eggs?

  191. Kate says:

    Amazing these are going to taste totally awesome!!!!!!

  192. Courtney Stacey says:

    Made these last night for fun with my sister– very good!! Next time I might omit the agave syrup~ I like the chocolate to be even less sweet, but they were so scrumptious and such a healthy alternative!

  193. D says:

    Have you used any of the powdered peanut butters for your eggs?

  194. Hannah says:

    How do you get the chocolate on these and others to harden all the way around? It seems whenever I make chocolate-dipped treats I can’t keep the chocolate from sticking to the wax paper, and I end up with bare spots. It still tastes delicious, though! I made the mistake of tasting the peanut butter dough before freezing it . . . I almost couldn’t bear to let it out of my sight, it was so good!

  195. Anna says:

    I just made these this morning. They are so good and are like the real thing! I made them for my vegan sister, though they’re perfect for everyone. Can you believe my grandmother doesn’t like peanut butter and chocolate together? I know… crazy. Keep up the healthy recipes! I love you! You are my favorite food blogger… ever!

  196. Elle says:

    Hi Katie. I used Better ‘n Peanut Butter and found that I needed to quadruple the powdered sugar in order to get something resembling the texture you had.

    The bummer is that it added about another 350 calories to the recipe. Boo! Any idea why that is? Better ‘n Peanut butter might be somewhat “looser” than other PBs but not by much…

  197. Amy c says:

    I was making up a recipe along these lines yesterday and came up with a pretty good version. I totally omitted the sweetener in the coating and just used coconut oil and cocoa. The fillings sweetness makes it fine. I also used finely chopped coconut in the filling for a bit of that texture that real Reese’s have.

  198. Veronica says:

    If you substitute with melted chocolate chips I would assume that you wouldn’t need to worry about any of the other ingredients, with the exception of the filling ingredients. is that correct?

  199. Heather says:

    I came across the peanut butter egg recipe and shared it with our fans on facebook. Wanted to make sure it was ok and that I had your consent to share it in our blog too? Of course, a link to your blog will be included too :)
    Thanks, I can’t wait to try it out!

  200. Tinemarie says:

    Reeses are my favorite holiday treat. I only let myself have them at Easter and Christmas. When I gave up sweets for Lent this year, I spent time looking at your site, deciding what I wanted to make for Easter.I decided on these, even though I was not convinced they could be as good as the real thing.
    Which was silly, because every recipe of yours I have made has been good.
    I made these, especially skeptical of the coconut oil and cocoa coating.

    Well, I have decided YOURS are the “real thing” and Reeses are just trying to imitate you!!!

    These are delicious! I have told my husband he no longer needs to buy me the brand name ones. From now on, I will be making CCK’s version.

  201. Carla says:

    I just made these eggs with crunchy Jif and used a little bit of regular cane sugar in the cocoa coating. They are so yummy! I decided they needed a thicker coat of chocolate so I triple dipped them :) since they were frozen, it was really easy to get an extra thick layer on them. Thanks Katie!

  202. Michelle says:

    These were great for my kids for Easter! I made them with sunflower seed butter since we have a nut allergy in the family. Since Sunbutter contains a little bit of sugar already, I thought these were almost too sweet with the powdered sugar. Next time I’ll try them minus the added sugar. (I also made your coconut crack bars with chocolate added…incredible!) Thanks Katie for all your great, healthy desserts!

  203. Dawn says:

    Basiclly, classic buckeye candy, in egg form

  204. Hannah says:

    Amazing. So amazing. I made these for Easter, and they were the absolute best peanut butter eggs EVER!

    The. Best.


    Thank you!!!!

  205. Jessica says:

    I just made these and had to stop myself at two!!!They were so good!I don’t think I will ever buy another pack of Reese’s Cups!!!Easy to make and healthier!!!!Thank you for sharing.I can’t wait until this weekend to make more goodies from your site.

  206. Ann says:

    i LOVE you sugar free recipes ! i love that you put in substitutions for things as well.
    please keep them coming. I CANT eat sugar and i CANT eat grains… flour etc.

    you make it easy to have GREAT treats with less calories.
    thanks SO much ! you have made my life so much better. lol
    i appreciate it.

  207. Red says:

    What is the substitute for the coconut oil?

  208. Haley says:

    I LOVE Reese’s Cups.ESPECIALLY the eggs-they seem to have more PB to me. I am going to try these! About the “Question of the Day” I am more of a chocolate gal myself. I’ll eat both though. In fact, some days, I just want “Candy,” and not chocolate.It all depends! Keep up the good work because I love your blog!

  209. Jaena says:

    Oh My Effing G!!! These are AMAZE! And they were surprisingly simple to make…easy, delish, naughty, healthy…what else could you ask for?

  210. katie says:

    you are a goddess. awesome. website!

  211. nessap28 says:

    question? think i can substitute the powdered sugar with powdered stevia? the directions says if replaces sugar 1 for 1, but i haven’t actually tried baking with it yet.

  212. Rene says:

    funny name!!!! Never saw dish with such name.

  213. Ashton says:

    I added Rice Krispies to half of my eggs and holy cow they were awesome!

  214. Den says:

    I want to have this on my table. Its an art but yummy.

  215. Molly says:

    Oh my gosh. When I became a vegan, chocolate was one of the hardest things to stop eating.–Reese’s were my favorite candy. Now I have an amazing recipe to use instead! Thank you so much! Can’t wait to try it out =)

  216. rin says:

    OMG i am obsessed w/reeses eggs ..must try

  217. Melissa Gallihugh says:

    Love all of them..

  218. Vegangurl says:

    I want to die. This looks so delicious. I can taste it with my eyes. I love you so much katie.

  219. jj says:

    You are my new best friend! I LOVE reese’s eggs. in fact, I am a reese’s egg snob,because to me the eggs taste different from the reese’s cups. something about the distribution of the chocolate. I just recently went totally sugar free, and although I have had some very good desserts, this promises to be one of my favorites. I am so happy to see that you can make your own sf powdered sugar too. when I saw it was a link I feared it was to a site to purchase some. thank you for this recipe.

  220. allison says:

    if you want to take these to the next level, omit the salt and add a tablespoon or two (to taste) of ground up pretzels. adds a little texture and flavor that is out of this world!! it can even lessen the amount of powdered sugar needed to firm the peanut butter…

  221. I think this just made my day.. er, LIFE. That’s one thing I just can’t find year round, and darn it, peanut butter cups are NOT the same as eggs. I’m tired of people telling me that! :)

  222. Amanda Rocha says:

    I’m only 12 I’ve made about 20 different recipes from here and they were easy and I didn’t get yelled to clean up because most of these are mess free so THANK YOU

  223. Karina says:

    Would this work the same with extra virgin coconut oil? I don’t have normal virgin coconut oil!!!

  224. I’ve bought all of my ingredients and I will be making these tomorrow! I can’t wait, every recipe of yours that I’ve tried has turned out well :)

    If you have a moment be sure to check out my blog

    Katja :)

  225. Michelle P says:


  226. Mara says:

    i used powdered sugar and my “dough” went liquidy. in the process of freezing it now, any advice on reviving it? dont know why this happened

  227. Kylee says:

    I didn’t have Coconut oil so I used Canola oil instead .. haha I guess we will see how they turn out. :)

  228. Kylee says:

    I didn’t have any coconut oil so instead I tryed canola oil .. atm I’m waiting for them to get done in the freezer. Will let you know how they turn out. :)

  229. Kathrine N. Hamilton says:

    I just stumbled onto your blog while browsing my Gluten Free FaceBook page. Not only am I GF but trying to kick the sugar addiction also. So trying new recipies with healthier spin will really help me adjust. Thank you

  230. Patricia says:

    You’re officially my hero! :) My daughter is on a gluten-free, casein-free diet and she really misses chocolate, so this is a big deal.

  231. melissa says:

    I eat dairy free and I am SUPER excited I found this site! I think i’m going to try a recipe to bring to my boyfriend’s family for Thanksgiving this year!

  232. This simple, satisfying recipe can be “LEAP-ified” to fit just about any customized anti-inflammatory nutrition therapy plan!:)

  233. Christine says:

    I am confused. I don’t want to use the coconut oil but do want to use the coco and everything else. What do I substitute for the coconut oil? Your recipe says ” If you don’t have virgin coconut oil, or if you want “eggs” that don’t need to be stored in the freezer, you can melt chocolate chips and dip the pb eggs in that instead. It never explains what to put in place of the coconut oil.

    1. Unofficial CCK Helper says:

      Nothing. Just use melted chocolate chips as the chocolate sauce. Then dip the eggs in the melted chocolate and freeze.

  234. Jeanine Carter says:

    You are amazing. Your Chocolate Peanut Butter Egg recipe just “hits the spot!” I so enjoy the way you give alternate ways of doing recipes so you can use what you have on hand and still able to do it “right now!” It makes it fun and then I can pick up the other ingredients at the store to try it another way that you have suggested for next time. Thank you for that unique and wondrous way you help us to come up with a tasty solutions to wonderful foods for us and our family and friends. You are tremendously great at what you do with recipes and wonderful food ideas!! And I went to your great web page and “LIKED it” too.

    1. Aw Jeanine, thank you so much!

  235. Wendy says:

    I only my first Reece’s Peanut Butter cups a few months ago and quickly fell in love. Chocolate and peanut butter together is not very popular here ( Australia), much to my disgrace ;). Very happy I found this healthier version recipe :n)

    1. Wendy says:

      Oops silly me.. Meant to say *tried* my first Reece’s Peanut Butter Cup….hehe. Think it is time for me to get off the Internet & go to bed… :)

  236. Casey McGee says:

    Oh my goodness these are AMAZING!

  237. collen says:

    what could be a substitution for stevia, the market where I live dosent sell it.
    someone please awnser :)

    1. Maureen says:

      Agave is a great option! If you are looking for stevia type of substitutions, you should try coconut sugar or organic cane sugar. (:

  238. Jolie Hall says:

    These are AMAZING! Thank you for sharing. :-) I made them for my family last night and can’t wait to get into the kitchen and make them again!!

  239. Janie says:

    I have tried several copycat Reeses recipes and the one that was really on point contained crushed graham crackers. I thought it sounded crazy, so I got a Reeses heart (it was last Valentine’s day) and ate it very slowly and sure enough, there was something there that certainly felt like crushed graham crackers! So I made the eggs and they were about as close to the real thing as you can get. Yummy!

  240. Charlotte B says:

    oh my days! This looks absolutely scrumptious! I need this in my life. Love from Spain

  241. Jessica says:

    Wow, great recipe! My fiance and I have been vegans for several months so it has been a while since we have had Reese’s (which happens to be our favorite candy (especially the eggs :P)). This is just another example of how a cruelty-free lifestyle does not mean a indulgence-free lifestyle, and this recipe is so accurate to the real thing! It is my fiances birthday today, so I made a giant Reese’s circle and stuck some candles in it. I haven’t tried the end product yet, but based on the taste of the PB and the chocolate, it will be amazing! Thank you!!!

  242. lisa says:

    Hi, love the look of a lot of your recipes :)
    but when I go to print them they don’t print…just all the comments print out! :( printed about 5 recipes and got 20 or so pages of notes from other subscribers…any advice on that? thanks for the help and awesome looking food!

    1. Unofficial CCK Helper says:

      To print, highlight just the recipe itself and right-click “copy.” Then open a new Word document and right-click “Paste.” You can then give this folder a name and save it in a file of CCK Recipes, and print it easily from that new document.

  243. Beauty Balm says:

    oh wow! these look amazing! x

  244. These were awesome, but I had some trouble with the coating which I hope someone can help with. We’re subbing carob for cocoa. It looked nothing like sauce until the agave mixed in. Then it looked like sauce very briefly. Then it began to both clump and separate. So the first egg was pretty, and after that it was clumpy and sliding off. I’ve had similar trouble with another coated recipe. Any suggestions?

    1. Try equal amounts of melted coconut oil and carob powder. You don’t need to even add agave and it will be sweet enough. That should work for a coating. Dip and if your pre-froze the peanut butter the cover will harden within minutes.

  245. Anni says:

    Just a little trouble with the nutritional info: how many eggs does the recipe make? If someone makes 12 eggs and another person makes 9, the nutritional values will be different. How many did you make to get the 55 calorie number?

  246. Alyson says:

    What kind of pb do you use? I can’t seem to get these down to 55 cals even when I make at least 9 of them (making them smaller). The lowest I can get them is 84 cals. I use Peanut Butter & Co The Bees Knees. I also use reg powdered sugar and stevia.

  247. judy says:

    if your looking for a healthy recipe for chocolate peanut eggs, the more processed items like stevia and coconut oil have been mentioned by health food experts as being unhealthy. I have made my recipe of chocolate peanut butter eggs for over 50 years, simple recipe. three items, all natural, peanut butter, cooking wax, homemade powder sugar.

  248. Laurie Rubin says:

    Katie, I came up with a peanut butter cup filling that you might like to try. In my opinion, this is the closest to the Reese’s filling found in their peanut butter cups without any refined sugars. I mix together 128grams (or 8 tablespoons) of creamy natural peanut butter (the kind where the oil separates to the top and you have to stir it together), 30grams coconut flour (or 1/4 cup) and a dash of sea salt. Once that is combined, add 20grams (or about 1 tablespoon) raw honey or date syrup and mix until mixture firms up. You can add more honey or date syrup if you like the filling sweeter, or even add a bit of stevia rather than more honey or date syrup. The coconut flour acts like a binder, much like the powdered sugar in your recipe.

  249. jae says:

    I wanted to avoid extra sugar so I used almond butter originally and to make it less gooey, I used powdered peanut butter (PB2). Turned out pretty well…I’m just impatient and couldn’t wait long enough for the PB to freeze, haha. This girl doesn’t care though–yummy!

  250. Melodie says:

    would be great if a Share link was at top of the recipes. Id love to share many of your recipes.

    1. Thank you so much! I’m not sure how to do a share link, but I can definitely put it on my list of things to try and figure out! In the meantime, you can always copy the recipe link from your browser and paste it into a Facebook status update or a tweet. :)

  251. lisa Bishop says:

    i was wondering with the copycat peanut butter cup eggs if you knew of any substitutes for the powdered sugar, that would fall into the catagory of paleo? My 14 year old daughter has Juvenille Rhematoid Arthritis and she is on the Paleo diet and cannot have processed sugars. Its easter and im looking for something i could make for her easter basket.

    Thank you, Lisa

    1. Unofficial CCK Helper says:

      Try just leaving it out, or use stevia drops or honey?

  252. anonymos says:

    I have made chocolate peanut butter eggs; aka reeses peanut butter eggs/copycat peanut butter eggs for over 45 years. the recipe has been passed down through the family for more than 100 years, from family members in hungary. I use only 2 to 4 ingredients for the egg, & 2 ingredients for the shell/coating. not a lot of sugar or sugar subtitutes either. I know that reese’s Hershey introduced their copycat chocolate peanut butter egg in 1928, without permission to use recipe.

  253. Grace says:

    awesome recipe! love leaving these out of the freezer for a bit and they melt so nicely mmmm!
    deffo a chocolate girl!

  254. emily says:

    Yum! I have been looking for a recipe like this one, thank you! Can’t wait to try it :) I absolutely love this blog!

  255. Chelsie says:

    Used PB2 for this recipe and worked out great just had to do a little trial and error until the proportions came out right. I used about 7 tbsp of Pb2, 3 tbsp water, 1/2 cup powdered sugar and it made 18 small eggs at about 46 calories per egg. Definitely satisfies my urges for something sweet.

  256. this chocolate food looks good

    1. i would try to make this at home with my family and i will make it to see if it also looks tastes good the way it looks

  257. Missy says:

    To bad they will put me In the HOSPITAL Artificial Sweeteners is one thing I can not have they are what triggers my Seizures. To Bad I saw the Words healthy “Reeses egg” LOL its Not so Healthy if it puts you in the Hospital for 2 days…

    1. Unofficial CCK Helper says:

      There is no artificial sweetener called for in this recipe whatsoever. Google what the ingredients are to find out more. But Katie does not use artificial sweeteners in her recipes, including this one.

  258. Jamie says:

    Oh my gawd Katie, you are my total chocolate heroine!!!!! I like am salivating at just the thought of putting that mouthwatering mush of deliciousness on my tasty tastebuds humming!!!!!!! Tweeeeee, here comes the peeeaannut buuuuttter!!!!

  259. crystal says:

    Does the chocolate come out tasting like milk chocolate?

  260. Michelle says:

    Is the powdered sugar necessary for the consistency or outcome?, or can I sub for coconut sugar or agave etc. ?

  261. Lori Galaske says:

    Hi Katie,

    I love your blog and your amazing recipes! Thank you for taking the time to “healthenize” such a wide variety of foods and share them. I’ve pinned more recipes from your site than any other source. They’re fantastic!

    I’m a huge Reese’s fan and have been making a sugar-and-butter-loaded version of them for some thirty plus years. These are always a big hit, although they are far from healthy. I seriously can’t wait to try your healthier version! I thought I’d share with you a little shortcut that I’ve always used (perhaps some of your readers are like me – always crunched for time and looking for as many shortcuts as possible when cooking). I make my PB cups into bars – same amazing taste without the mess or trouble of molding them. I simply press the PB mixture into the bottom of a pan and spread the chocolate over the top. Cool until the chocolate is hardened then cut into bars.

  262. Cheryl says:

    So thrilled to have found your site, I’ve been making up my own recipes for diabetics, what a relief to have found someone who has already put in so much time perfecting many delicious treats and your own sugar-free powdered sugar. I look forward to trying this out! Thank you!

  263. Mateja says:

    Love it.
    How long can those stay in fridge?


    1. Unofficial CCK Helper says:

      3-4 days, or freeze up to a month.

  264. Jacqueline says:

    I make my peanut butter cups with 3 ingredients. Thought I would share it with you since some of your recipes use maple syrup.

    Organic smooth peanut butter (oil drained off the top so they are lower in fat).
    Organic maple syrup.
    Melted vegan semi-sweet chocolate chips from the health food store.

    I only make 2 to 4 at a time when the craving hits so there are no extras to tempt me. I place a couple of tablespoons of peanut butter into a tiny bowl adding maple syrup to taste maybe less than 1/2 tablespoon to start with and mix very well. It will take some arm strength to mix the peanut butter and the maple syrup just using a regular spoon blend them together. But in the end they will come completely together into a smooth cream. Taste and add maple syrup until desired sweetness then roll into small balls or pat into patties and place on parchment paper place in the fridge while you melt the chocolate chips in the microwave or cook top. Then just dip them into the chocolate and place back on parchment paper and return to the fridge until firm, this happens quickly. Then you can eat them cool or let the come to room temperature the chocolate will stay firm.

    3 ingredients that’s it. My husband loves these too. You may not like the taste of maple syrup with peanut butter but I like it so much better than honey, regular sugar or other sweeteners. Love your site keep on cooking.

  265. Missy says:

    Hey, someone else has probs already said this, but for the alternate of dipping in chocolate, I have a tip to make life a billion times easier- candy coating! Wilton sells it in Michaels and there are “b” brands in most grocery stores and nicer ones online (or so I hear. I don’t usually buy online sooo…). But the thing with candy coating is that you dip whatever in, you let it sit, and it hardens completely just sitting there and thus requires no freezing! I don’t have freezer space anyway! :)

  266. Elise says:

    hey katie, what is the calorie content of these?

  267. Chuck says:

    Use Mr. Goodbar chocolate, it is the exact same chocolate used for Reese’s cups, just melt and remove the nuts.

  268. bethany says:

    I just joined your blog—I cannot wait to try this and all your recipes! I goes crazy for reeses anything–but eating a whole bag of PB cups just isnt cool. . :)

  269. Julie says:

    I just noticed a post on another website that looks AWFULLY close to this post of yours. I just thought I’d let you know.

  270. Jenay Green says:

    This will be a great alternative to the Reese eggs we all love at Easter! I am sharing this!

  271. Jasmine says:

    I absolutely LOVE these! They are so delicious and easy to make! I doubled the chocolate sauce, and dipped fresh strawberries in them! YUM!!! 😀

  272. easypeasy says:

    I love Reese’s Peanut Butter Cups, but I Can’t justify eating one because of all the junk that is in them. So I am glad that you shared this! I can’t wait to try this recipe! :)

  273. Ashley says:

    How many does this make?

  274. kk says:

    I like it I just wish there was no coconut involved :( Otherwise great!!! C:

  275. Katie says:

    Made these this morning with Smucker’s Natural Creamy. Next time I will use crunchy next time as the creamy didn’t not end up thick enough to form into a ball even when I added lots of sweetener. I put in little “puddles” and froze for about 15 minutes and then put into an egg shape and froze for another hour. A little putzy, but the end result was delicious!

  276. jeanna says:

    Thank you for this recipe! I tried it and it was perfect! I love, love, love Reese pb eggs, and while I will still indulge in the original every now and then, this recipe makes for the perfect healthier/less processed option.

  277. candilover13 says:

    oh my glob!!!!!!! these are awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    SUPER CUTE AND DELICIOUS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  278. dasha18 says:

    Made these in minutes this morning for my 10 yr old boy ,then popped them in the freezer while he dressed, then into to his lunch bag. I had also added pureed ( to hide them!) raisins and Nutty Nuggets (low sugar/high fiber) to increase the nutrition & fiber for my small eater. “These taste like Reese’s peanut butter candy!” he said. He loved that they were dipped in chocolate. So did I.

  279. Carole Mort says:

    Where do you find sugar free powdered sugar and also the virgin coconut oil

    1. Unofficial CCK Helper says:

      Sugar free powdered sugar:
      You can find virgin coconut oil at whole foods or trader joes or amazon.

  280. Laura says:

    Can you just use sugar instead of stevia?

  281. Laura says:

    Or would there be another common household item that could be used as a replacement for stevia?

  282. Judy Epstein says:

    The Reeses PB Eggs look delicious!! I just found your page and love everything on it just seeing the photos and reading the recipes!! My brother’s a chocoholic and a Type 2, so I’ll send him your link for inspiration.

  283. Marie says:

    What kind of peanut butter is best to use?

  284. mikaela says:

    Yum! Just made these. I made them 100% sugar free too by using truvia. Made the powdered sugar from your link, with just a bit of cornstarch with the truvia in the blender. I also double dipped my eggs in the chocolate. Husband approves!



  285. Shirley Kendall says:

    I’M going to try all of them.