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Homemade Reeses Peanut Butter Eggs

4.94 from 16 votes

Healthy homemade Reeses Peanut Butter Eggs that can be vegan, keto, and gluten free!

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

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 please?

I’ll be your best friend.

In return, I will make you a giant batch of Healthy Carrot Cake Cupcakes.

I will do your laundry for a month. You can keep the other candy.

Peeps shmeeps.

peanut butter eggs

These homemade Reeses peanut butter eggs can be vegan, keto friendly, gluten free, soy free, dairy free, nut free, raw, and corn syrup free.

And now there’s also the option to make them paleo… because everyone should get to enjoy making these hard-to-stop-eating chocolate peanut butter eggs.

It’s so crazy how much they taste like the real thing!

Also make this Vegan Carrot Cake

homemade reeses eggs

If you’ve been reading this blog for a while, you might remember the original version of these Reeses eggs, first published all the way back in 2012.

In the years since, I’ve gotten so many requests to come up with a refined-sugar-free version, and today I can finally say yes, there is now a version you can make without any granulated sugar or sugar substitutes.

I’ve also updated the original version of the recipe to be much more reader-friendly. If you make the chocolate eggs, I hope you love them!

Coconut-Free Version: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate.

Trending Now: Vegan Cheesecake – NO Cashews

reeses 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, SweeTarts, and jelly beans.

Mine was the one with the chocolate: chocolate bars, chocolate coins, chocolate bunnies, chocolate Reeses eggs…

Still craving chocolate? Make these Chocolate Truffles 

Easy Homemade Reeses Peanut Butter Eggs (Vegan, Keto, No Bake)
Pin it now to save for laterPin Recipe

Homemade Reeses Peanut Butter Eggs

Healthy homemade Reeses Peanut Butter Eggs that can be vegan, keto, and gluten free!
Prep Time 10 minutes
Total Time 10 minutes
Yield 6 – 9 eggs
4.9 from 16 votes


  • 1/2 cup peanut butter or allergy-friendly sub
  • optional dash salt
  • 1/4 cup protein powder or oat flour or almond flour
  • 1 tbsp pure maple syrup (For sugar free, try these Chocolate Peanut Butter Candies)
  • 2 tbsp cocoa powder
  • 2 tbsp coconut oil (for coconut-free option, see note above)
  • 2 tbsp pure maple syrup, honey, or agave, or stevia to taste


  • Recipe: If nut butter isn't soft, gently warm until stir-able. Mix first four ingredients in a bowl to form a crumbly dough. Different nut butters will yield different results, so if dough is too gooey, add up to 2 tbsp oat flour or protein powder. Or add a little more nut butter if too dry. Taste, and add a little more salt if desired. Transfer to a ziploc, smush into one big ball, then form dough into flat little ovals or egg shapes. Freeze 1 hr or until firm. Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce. Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to 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 Nutrition Facts


Also be sure to try these Vegan Chocolate Chip Cookies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


More About The Book

More Healthy Easter Recipes:

carrot bread

Carrot Cake Banana Bread

healthy brownies

Vegan Brownies

The Best Vegan Sugar Cookies

Vegan Sugar Cookies

Banana Bread Slice

Pineapple Bread

Published on March 22, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!

    • Chocolate-Covered Katie says

      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.

          • 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…

          • 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.

          • 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!!

          • 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.

          • 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. 🙂

          • 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!

          • 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.

          • 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.

          • 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!

          • 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.

  2. Stephanie @ Legally Blinde says

    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!

  3. 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!

  4. 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!

  5. 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!!!

  6. 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!

  7. 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.

  8. 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!

  9. 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!

    • Chocolate-Covered Katie says

      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…

      • 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 😉

        • 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…

      • 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.

      • Diana Klingenberg says

        Coconut milk and a little white chocolate layered with chocolate in a candy mold….It would be a harder texture

  10. 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!

    • 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!

  11. 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.

  12. 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?

    • Slim Pickin's Kitchen says

      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.

      • 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!! 🙂

  13. 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.


    • Confused Truffle says

      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!

    • 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

      • 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.

  14. 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! 😉

  15. Emily @ Glitz Glam Granola says

    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!

  16. Kara @Nutritious-n-Delicious says

    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!

  17. 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…

  18. 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.


  19. 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.

  20. natalie @ southern fit foodie says

    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.

    • Justine Duppong @ Life With Cheeseburgers says

      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!!

      • 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!

  21. 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?

    • Chocolate-Covered Katie says

      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.

  22. Lisa Miller says

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

  23. Lindsay @ biking before bed says

    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.

  24. 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 🙂

  25. 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!!

  26. Confused Truffle says

    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!

  27. 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!!

  28. 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!!

  29. 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!

  30. 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!!

  31. 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.

  32. 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!

  33. 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!!!

  34. 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.

  35. 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!

  36. 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 🙂

  37. The Better Baker says

    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!!

  38. Tanya @ Dine, Dash, and Deadlift says

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

  39. 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! 🙂

  40. 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!!!!

  41. Slim Pickin's Kitchen says

    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.

    • Slim Pickin's Kitchen says

      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

  42. 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!

  43. 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!

  44. 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 🙂

  45. 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?

    • Slim Pickin's Kitchen says

      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*

  46. 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!

      • 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?

          • 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 🙂 ).

  47. 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.

  48. 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!

      • 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!

  49. Cheryl Boswell says

    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!

  50. 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?

  51. 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.


    • Chocolate-Covered Katie says

      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.

    • 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:

      • 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 😛

        • 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 :/

      • 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 🙂

        • 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.

          • 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.

      • 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.

      • 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!

  52. 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…

    • Chocolate-Covered Katie says

      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).

        • 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

  53. 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.

    • Eats Meets West says

      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) 🙂

  54. 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!

  55. 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.


  56. 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! 🙂

      • 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!

  57. 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.

  58. 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!

  59. 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!

  60. 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. : )

  61. 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!!

  62. 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 🙂

  63. 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! 🙂

  64. 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.

  65. 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!

  66. 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!

  67. 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.

  68. 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)

  69. Kathy says

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

  70. Lutricia Whitlow says

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

  71. 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!!!

  72. 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!

  73. 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!

  74. 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!

  75. 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!!!

  76. 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?

  77. 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!

  78. 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!! 🙂

  79. 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!!

  80. 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.

  81. 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!!!!!!!!!!

  82. 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!

  83. 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.

  84. 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!

  85. 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! 😉

  86. Stephaniei Forhan says

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

  87. 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 🙂

  88. 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!

  89. 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 !!

  90. 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:

  91. 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!

  92. 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???

  93. 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?

  94. 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;)

  95. 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!

  96. 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!

  97. 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

  98. Kristen says

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

    Is the nutritional info for 9 eggs or 6?

  99. 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!)

  100. 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!!

  101. 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

  102. 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?

  103. 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!

  104. 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!

    • 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!

  105. 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.

  106. 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!

  107. 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!

  108. 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?!

  109. 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

  110. creative mind says

    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!

  111. 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

  112. 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.

  113. 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.

    • 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.

  114. 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.

  115. 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.

  116. 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.

  117. 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.

  118. 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. 🙂

  119. 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 :).

  120. 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.

  121. 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?

  122. 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!

  123. 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!

  124. 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!

  125. 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!

  126. 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?

  127. 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.

  128. 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 🙂

  129. 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?

  130. 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!

  131. 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!

  132. 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!

  133. 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…

  134. 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.

  135. 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?

  136. 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!

  137. 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.

  138. 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!

  139. 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!

  140. 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.

  141. 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.

  142. 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!

  143. 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?

  144. 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.

  145. 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 =)

  146. 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.

  147. 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…

  148. 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

  149. 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

  150. 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. 🙂

  151. 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

  152. 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!

  153. Marcia E Sack says

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

  154. 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.

    • Unofficial CCK Helper says

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

  155. 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.

  156. 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)

    • 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… 🙂

    • 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. (:

  157. 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!!

  158. 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!

  159. 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!!!

  160. 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!

    • 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.

  161. GF in the Wild says

    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?

    • Madison @ Eating for Balance says

      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.

  162. 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?

  163. 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.

  164. 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.

  165. 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.

  166. 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!

    • Chocolate Covered Katie says

      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. 🙂

  167. 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

  168. 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.

  169. Grace says

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

  170. 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.

  171. 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…

    • 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.

  172. 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!!!!

  173. Michelle says

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

  174. 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.

  175. 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!

  176. 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.

  177. 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! 🙂

  178. 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. . 🙂

  179. 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!!! 😀

  180. 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! 🙂

  181. 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!

  182. 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.

  183. candilover13 says

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

  184. 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.

  185. 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.

  186. mikaela says

    5 stars
    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!

  187. Greta says

    Hey, just wondering if these would melt if they were placed in Easter baskets? They’d be covered in tinfoil or something of course but do they need to stay in the freezer until eating time?

  188. Marla says

    5 stars
    I’ve had this pinned forever and finally made them. I subbed Sunbutter so my son could eat them. They were so good! Thank you for the recipe!

  189. Carol R says

    I love this website here at chocolate covered Katie !!! You have the best healthy recipes around & so easy to use!
    Hi yall! If anyone wants good healthy substitute sugars, just go to whey they are very high quality made for Diabetic sugars, but are the best on the planet! Just read the story they have about them! It’s the only substitute that my family uses & have been doing so for well over a decade! Some think they’re a bit pricey but very much worth it! Have a healthy sweet day!

  190. Kristen says

    The kids and I just made the original peanut butter version and a Nutella version, both with dark chocolate cocoa and coconut oil. They are so good! Thanks for a great way to enjoy a healthier option of a fun Easter treat!

  191. Lauren says

    I’m making them right now and I realized I accidentally grabbed refined coconut oil instead of virgin. Is this a deal breaker?

  192. Libby says

    Dear Chocolate Covered Katie,
    I love this recipe for Reese’s Peanut Butter Eggs. I’m not a huge peanut butter and chocolate fan. Unlike the rest of my family, I don’t like Reese’s Peanut Butter Cups, but I love to cook and since the rest of my family loves them this seems like an amazing recipe. I greatly enjoy the fact that the recipe can be sugar-free or normal. I also like that it only take about 10 minutes, not including freezer time. This means that I will also be able to make other things at the same time. The fact that the recipe does not require the use of the oven or stove is amazing. Cooking lots of things at the same time, especially at this time of year, can be “deadly” as in extremely hat inside the house.
    Thank you so much for this recipe,

  193. Jane says

    While I have always loved your recipes Katie I feel that your nutrition facts are always extremely inaccurate. I have tried to calculate using different apps and brands of food. Maybe she’s using a different type of peanut butter, maybe she’s using a different app, etc. But every single time the result is nowhere near your figures. I appreciate you taking the time to try and find the nutrition “facts” but I feel that maybe a warning of some sort or perhaps using a different calorie counter would be best. I’d understand being 1o, maybe 20 calories off but this is in the 50-100+ range…

    • Jason Sanford says

      You might be getting more here if you use the full amount of filling and the non stevia option – maybe that’s where you’re getting the higher numbers?

  194. Bree says

    Is the chocolate coating pictured the same as the recipe? I just made a batch (using cocoa powder, coconut oil, and honey) and I was hoping for a dairyfree milk chocolate Reeses type, but these had a dark chocolate “Mounds bar” type coating.

    • Jason Sanford says

      I think the one pictured is the stevia/water/cocoa/oil version, because that’s what mine look like when I made that version but mine are darker with the no-water version. Hope that helps!

  195. Aman singh says

    Wonderful recipe and the look is really alluring. When is i saw the pictures literally my mouth was filled with water. Looking forward to have this tasty peanut butter eggs.

  196. Jenna says

    I have wanted to make these for a long time.. and I finally made them today. I got 7 mini “eggs”. And I used melted semi-sweet chocolate chips for the outside. My husband said if I had used milk chocolate they would taste identical to Reese’s. I think I may try that and give them out as Christmas gifts. 🙂 Fantastic recipe as always!

    • Jason Sanford says

      Hi! While the directions are definitely not wrong, as many commenters including myself have made them successfully, it’s totally possible that a combination of ingredients you used might not have worked – it’s just impossible to guess without knowing more about what you did and the outcome you had. Can you post what ingredients you used, as well as what happened that didn’t work? I’d love to help torubleshoot so hopefully you can love them as much as I do!

      • Shannon says

        I mixed the peanut butter, powdered sugar and cocoa all together, but I think I should have only mixed the peanut butter and powdered sugar first, then froze and then mixed the cocoa and coconut oil together to dip the eggs in. With the first 3 ingredients, they were too too dry and crumbly.

  197. Amber says

    It says at the top that you can make it without refined sugar, but the only option I see for powdered sugar is, well, manually powdered sugar . What can you use to replace the powdered sugar?

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