Peanut Butter Easter Eggs (Reese’s Copycat)

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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!

peanut butter eggs 1 Peanut Butter Easter Eggs

Reese’s Peanut Butter Eggs Copycat

If you are peanut butter and chocolate candy fan like me, you probably enjoy the holiday candy from Reese’s. Pumpkins for Halloween, trees for Christmas, and of course, eggs for Easter. They are my favorite! Even better? This homemade version. After a few trials, I think I got the texture just right! The peanut butter filling is creamy, with a slight crunch. My secret: graham cracker crumbs!

This candy recipe is very easy and fun to make for kids and adults. Shaping the dough into eggs is simple and yields lots of fun! Remember, they don’t have to be perfect! Next, dip them in melted chocolate and gently swipe the fork across the tops. No drizzling necessary!

Ingredients:

peanut butter
powdered sugar
vanilla extract
salt
graham cracker crumbs
chocolate chips
oil

peanut butter eggs ingredients 1 Peanut Butter Easter Eggs

How to make Peanut Butter Easter Eggs?

Start by mixing peanut butter and powdered sugar with an electric hand mixer.
Add vanilla, salt, and graham cracker crumbs and mix in.
Shape the mixture into eggs.

peanut butter eggs step 1 and 2 Peanut Butter Easter Eggs

Melt chocolate with oil in a heat-safe bowl.
Dip each peanut butter egg in chocolate using a fork. Place on a baking sheet to set.

peanut butter eggs step3 and 4 Peanut Butter Easter Eggs

How to shape the eggs?

Start by scooping a tablespoon of the peanut butter mixture. Roll it in your hands into a ball, then flatten it with the centers of your palms. Shape one side into a cone and round the bottom. That’s it!

Another way to make the eggs requires a cookie cutter. Spread the entire peanut butter mixture on a flat surface, cover with saran wrap and roll out so it is the same thickness. Use the egg cookie cutter to cut out eggs.

Storing:

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.

peanut butter eggs 2 Peanut Butter Easter Eggs

More Easter dessert recipes:

For more recipes like this one, feel free to browse our Dessert category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Peanut Butter Easter Eggs (Reese’s Copycat)

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!

Prep Time 25 mins

Cook Time 1 min

Total Time 26 mins

Course Dessert

Cuisine American

Servings 18 pieces

Calories 241 kcal

Ingredients

1 cup creamy peanut butter
1 ½ cup powdered sugar
½ teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup graham cracker crumbs
1 ¾ cup semi-sweet chocolate chips
1 teaspoon vegetable oil

Instructions

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.
Add ½ cup of powdered sugar at a time and mix well.
Add vanilla, salt and graham cracker crumbs. Mix in.
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.
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.