Reeses Peanut Butter Cup Eggs are such a nostalgic part of spring for me. We LOVED these as kids. But when I bought a bag this year, I was very unpleasantly surprised. They were small, waxy and nothing like the childhood treat I remember. I took one look at the ingredient list and it was enough for me to figure out how to make them at home with ‘better for you’ ingredients.
With just a few simple pantry ingredients and a recipe that comes together in minutes, you can have Reeses eggs that dare I say, taste better than the ones at the store?? The only problem I have with these is that I can’t keep them in the container for very long because they literally disappear the day I make them, but try them for yourself and you decide. 🙂
The graham cracker and almond flour base is what gives these that classic Reese’s texture without any of the weird stuff. Pulsed down to a fine crumb in the food processor, mixed with peanut butter, maple syrup, and vanilla, and the result is a filling that is slightly crumbly, perfectly sweet, and tastes exactly like the inside of a Reese’s egg. Forming them into egg shapes takes about thirty seconds per egg and the corner of your thumb and index finger is genuinely the best tool for getting that perfect oval shape. Refrigerate them while you melt the chocolate so they hold their shape when you dip.
The chocolate situation is simple but worth doing right. Dark chocolate chips melted with a little coconut oil gives you a smooth, glossy coating that sets up beautifully and snaps when you bite into it. Dip, drizzle, sprinkle with a little flaky sea salt, and refrigerate until set. That’s it. Homemade Reese’s peanut butter eggs with better ingredients, better flavor, and honestly better in every single way. Make a batch before Easter and watch them disappear faster than anything you’d buy from a store.
Reeses Peanut Butter Cup Eggs
Ingredients
- 1 box Simple Mills Cinnamon Graham Crackers or something similar
- 1/2 cup almond flour
- 1 cup creamy peanut butter
- 2 tsp vanilla
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1.5 cups dark chocolate chips
- 1 Tbs coconut oil
Instructions
- In a food processor, pulse graham crackers until they are fine. Dump into a large bowl.
- Add almond flour, peanut butter, vanilla, maple syrup and salt and stir until combined.
- Scoop balls and form them into egg shapes (the corner of my thumb and index finger helps get the perfect shape!)
- Place eggs on a baking sheet lined with parchment paper. Refrigerate or freeze while you prepare your chocolate.
- In a microwave safe dish (I prefer something tall like a glass or measuring cup) melt chocolate chips and coconut oil in 30 second increments until smooth.
- Dip each egg in chocolate to fully coat it and place back on baking sheet. Immediately sprinkle with sea salt if desired.
- Once all eggs are coated, using the remaining chocolate, drizzle the tops with a spoon.
- Refrigerate or freeze until the chocolate is set and enjoy!
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