These Peanut Butter Easter Eggs are a copycat for the Reese’s Eggs candy! Easily made from scratch with simple ingredients. The addition of graham cracker crumbs gives the eggs the signature slightly crunchy texture!
Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, mix peanut butter with electric hand mixer. Mix for 30 seconds.
1 cup creamy peanut butter
Add ½ cup of powdered sugar at a time and mix well.
1 ½ cup powdered sugar
Add vanilla, salt and graham cracker crumbs. Mix in.
½ teaspoon pure vanilla extract, ¼ teaspoon salt, ¾ cup graham cracker crumbs
Scoop 1 tablespoon of peanut butter mixture and roll in your hands. Press it gently in between of your palms. Shape one side into a rounded cone. Smooth out edges if needed. Place eggs on prepared sheet.
In a heat-proof bowl, melt chocolate and oil. Stir until smooth.
1 ¾ cup semi-sweet chocolate chips, 1 teaspoon vegetable oil
Using a fork, dip each egg in melted chocolate. Place back on the baking sheet. Gently swipe the fork across the egg, if you like the drizzled look.
Let the eggs sit until the chocolate is set or pop them in the fridge for 15 to 20 minutes.
Notes
Since the eggs are dipped in chocolate, I recommend storing the candy in a fridge. Place them in a container with a lid. Use parchment paper in between layers, if needed. It will prevent sticking.
Please note, you can use any oil you like. I used vegetable, but canola, avocado or grapeseed work great too! If you use coconut oil, the chocolate will set into a shell.
I did not test this recipe with natural peanut butter. It has a runny consistency and it will change the texture.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.