Homemade peanut butter eggs recipe

Homemade peanut butter eggs recipe

Our Homemade peanut butter eggs recipe requires only 4 ingredients to make. They’re perfect for giving out as Easter gifts, or just eating by yourself (shhh… we won’t tell).

homemade peanut butter Eggs Recipe

The creamy peanut butter candy filling this recipe makes is out of this world, enrobe it in some Merckens chocolate candy coatings, and you’ve got yourself the best homemade peanut butter eggs you’ve ever had.

We thought about calling this a copy-cat Reese’s peanut butter eggs recipe, but honestly, this homemade peanut butter eggs recipe is even better!

Ingredients needed for our homemade peanut butter eggs recipe-

1 LB Merckens candy coatings <click here> to purchase

 (for molding your eggs in chocolate coating)

1 Cup Creamy Peanut Butter

(you can use an organic brand, but the consistency might be a little different, we just used plain store brand creamy PB)

3 Tablespoons salted or unsalted butter, melted

2 cups Fondant Sugar <click here> to purchase

(or you can substitute with confectioner’s sugar, but please read below)

Now you might be asking, what is fondant sugar?

Fondant sugar is very similar to confectioner’s sugar, but there’s two main differences, although they look similar, fondant sugar is crystalized with invert sugar to reduce caking. Fondant sugar breaks down into a smooth, creamy, shiny texture, it is ideal for making candy fillings.

Confectioner’s sugar contains cornstarch, which doesn’t break down completely, and has a drying/caking effect.

You can use them interchangeably in your candy filling recipes, but the result will be slightly different. Fondant sugar is strongly recommended for this recipe, the result is so deliciously creamy to the pallet, and really sets it apart from other peanut butter filling recipes.

You’ll also need an Egg candy mold of your choice <CLICK HERE> for the exact egg candy mold we used.

First, make your peanut butter candy filling

Mix 1 cup creamy peanut butter, 3 tablespoons melted butter, and 2 cups of fondant sugar (or confectioners’ sugar) all together until it forms a dough. Wrap or cover with plastic wrap until you are ready to use it. You can store the filling in the refrigerator for at least 3 weeks after making it. 


That’s all there is to making the peanut butter candy filling, next comes the chocolate molding!

If you’ve never molded a piece of chocolate with a candy filling center before, here’s how-

Lay down a sheet of parchment paper (I love our silicone parchment liners).

Melt your candy coatings 20 seconds at a time, until fully melted. If you’re a newbie to making chocolates, our how to melt candy coatings tutorial should answer any questions you have.

Fill each cavity of your egg candy mold with melted candy coatings, right to the top.


Place the egg candy mold in the refrigerator for 1 minute. You just want the edges to set up ever so slightly.

(no longer than 1 minute, don’t forget about it, or you’ll have to pop them out, melt them back down, and start over)

Next, Have your piece of parchment paper ready, because you’re going to flip the mold over, and dump out all of the excess chocolate (you’ll re-use the dumped out chocolate, just place the parchment sheet in the refrigerator to harden, peel it off, and melt it back down in your bowl)


You’ll be left with a coating of chocolate in the mold. Place the mold back into the refrigerator for about 2 or 3 minutes, or until the chocolate hardens to form a shell. If you leave them in too long, they might pull away from the mold. If this happens, just work carefully not to pop them completely out of the mold.


Roll a ball of peanut butter candy filling between your hands, and push it into your chocolate shells, while they’re still in the mold. Don’t fill them too much, you’ll need to leave a little room for chocolate to go on top!


Re-melt your Merckens candy coatings until they’re melted and fluid again. Spoon chocolate over the tops of the eggs. Make sure the chocolate spreads all the way to the edges, this will seal your peanut butter filling in. Gently tap your egg candy mold down on the counter top, to level everything out.



Put the mold back into the refrigerator for about 5 minutes, or until the tops have hardened. Then just pop them out and enjoy!


If you plan to give your homemade peanut butter eggs as a gift, you can wrap them in foil candy wrappers, wrap them in cello bags, or display in one of our Easter egg boxes!



You can make our homemade peanut butter eggs recipe using various sized eggs with our large selection of egg chocolate candy molds!


Don’t forget to visit us at www.confectioneryhouse.com and shop our large selection of candy making supplies!

Hoppy Easter!



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