No Bake Crispy Chocolate Peanut Butter Eggs are so easy to make at home to feed a crowd.

Copycat recipe for peanut butter eggs like Reese’s

I’m always tempted by the Reese’s peanut butter eggs in the stores this time of year. The holiday shaped Reese’s PB treats…like the PB chocolate Eggs always get me. You know the ones, pumpkins for Halloween, the trees for Christmas and the Eggs for Easter…they are the best! Way better than the original peanut butter cups (in my opinion) because they have a better peanut butter to chocolate ratio, do you agree?!
Anyway…when you see just how easy these No Bake crispy Chocolate Peanut Butter Eggs are to make at home, you’ll want to make them at home all the time!

Ingredients for Reese’s Eggs:

1 cup creamy peanut butter
1 cup powdered sugar
2 tablespoons melted butter
1 1/2 cup crushed crisp rice cereal measured first, then crushed
1 1/2 cup milk chocolate chips melted

How to make chocolate peanut butter eggs for Easter:

Crush the crisp rice cereal in a ziplock sandwich bag.
In a medium sized bowl mix together the peanut butter, powdered sugar, crushed crisp rice cereal and melted butter. Mix until combined well.
Move mixture onto a piece of parchment paper. Place another piece of parchment paper on top of the mixture and with a rolling pin roll and flatten the mixture. Peel the top piece of parchment paper off of the mixture.
With a small egg shaped cookie cutter, press down onto the pb mixture and repeat cutting the mixture. Move the parchment lined cookie sheet with the PB eggs to the freezer. Keep in the freezer for 15-30 minutes before dipping into the melted chocolate.
In a glass microwave safe bowl melt the chocolate chips in the microwave by heating for 30 seconds then stirring and repeating process until the chocolate is melted and smooth.
Using forks add melted chocolate onto each peanut butter shaped egg until covered with chocolate. We did not worry about adding chocolate to the bottom side of the egg…we prefer less chocolate.
Place the chocolate covered pb eggs on another cookie sheet lined with parchment paper.
Place the eggs back into the freezer to let the chocolate set. It should only take a few minutes.
These are best stored in the freezer. If you store them in the fridge, they will be slightly softer.

Recipe Notes:Optional: add sprinkles or flake sea salt to the eggs before the chocolate sets for a finishing touch if you’d like.

How many Reese’s Eggs does this recipe make?

We made the smaller Reese’s eggs and we ended up with 30 mini eggs. You can make the larger size if you’d prefer.

Variations of Reese’s Eggs:

- with crisp rice cereal (like we made)
- without crisp rice cereal
- use white chocolate instead of milk chocolate
- use dark chocolate instead of milk chocolate
- without shortening (like we made here)
- with shortening to help liquify the chocolate coating

Chocolate Peanut Butter Eggs with Rice Krispies

We love the crispy texture the rice krispies add. We like them better than regular Reese’s peanut butter cups. The recipe is basically our No Bake Chocolate peanut butter balls in an egg shape.

No Bake Crispy Chocolate Peanut Butter Eggs

The homemade copycat version of Chocolate Peanut Butter Easter Eggs only with crisp rice cereal.

Author Kami | NoBiggie.net

Ingredients

1 cup creamy peanut butter
1 cup powdered sugar
2 tablespoons melted butter
1 1/2 cup crushed crisp rice cereal measured first, then crushed
1 1/2 cup milk chocolate chips melted

Instructions

Crush the crisp rice cereal in a ziplock sandwich bag.
In a medium sized bowl mix together the peanut butter, powdered sugar, crushed crisp rice cereal and melted butter. Mix until combined well.
Move mixture onto a piece of parchment paper. Place another piece of parchment paper on top of the mixture and with a rolling pin roll and flatten the mixture. Peel the top piece of parchment paper off of the mixture.
With a small egg shaped cookie cutter, press down onto the pb mixture and repeat cutting the mixture. Move the parchment lined cookie sheet with the PB eggs to the freezer. Keep in the freezer for 15-30 minutes before dipping into the melted chocolate.
In a glass microwave safe bowl melt the chocolate chips in the microwave by heating for 30 seconds then stirring and repeating process until the chocolate is melted and smooth.
Using forks add melted chocolate onto each peanut butter shaped egg until covered with chocolate. We did not worry about adding chocolate to the bottom side of the egg...we prefer less chocolate.
Place the chocolate covered pb eggs on another cookie sheet lined with parchment paper.
Place the eggs back into the freezer to let the chocolate set. It should only take a few minutes.
These are best stored in the freezer. If you store them in the fridge, they will be slightly softer.

Recipe Notes

Optional: add sprinkles or flake sea salt to the eggs before the chocolate sets for a finishing touch if you'd like.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Options for How to make homemade Reese’s Peanut Butter Eggs at home:

The first time we made these we used this Silicon Baking Mold to make 24 mini eggs.
We have also made them with an egg shaped cookie cutter.
If you don’t have either of these…you can make a simple egg shaped template and run your knife around the template to cut the PB mixture into an egg shape. This is a little more time consuming, but in a jam…it’s a solution. Any way you choose to make them will work…it’s just up to the tools you have at home.

You can see this recipe in action here: This was the first time we made these with the silicon mold…you can make them either way.

Here’s a little quick tip…Guittard Milk Chocolate Chips are the BEST! If you haven’t tried them…you must… they are so good.

If you have leftover chocolate after dipping all the pb eggs, scrape the melted chocolate out to a piece of parchment. Fold the parchment paper in half and freeze the chocolate flat. You can then easily break off a piece of chocolate later when you need a little chocolate or use it for a different dessert.