My FAVORITE candy of all time would be the Reese's Peanut Butter Cup. I love them so much that I try to stay away from them, otherwise I might go a little overboard and feel guilty later. When I was young and had no regrets about what I ate I used to buy whole bags of peanut butter cups and eat them all within a couple days and I didn't think twice about the calories. Those days are long gone (DARN). I still will sneak one every once in a while when my children receive a candy stash of some kind. I tell you, I am in heaven for that 30 seconds it takes to eat it. I stumbled upon this recipe that was apparently a copy-cat version of the Reese's Peanut Butter Cup and wanted to find out for myself if it was possible to make them at home. I must say that they do come pretty darn close. It took all my willpower not to take a spoon and work my way through this peanut butter bliss pictured below.


I am happy to report that I was able to contain myself and finish whipping the eggs up. These will be a fun treat to make with your kids. They can take the peanut butter dough and shape them into eggs. Then after they are dipped in chocolate, they can go at them with the sprinkles. If you are a Reese's fan, your going to enjoy these for sure.

Peanut Butter Easter Eggs (Reese's Copycat)
recipe source Confessions of a Cookbook Queen


9 graham cracker sheets, crushed into fine crumbs
6 Tbsp butter, softened (6 Tbsp)
1 cup smooth peanut butter
1 1//2 cups powdered sugar
Candy Melts or Almond Bark

In the bowl of a stand mixer combine all the ingredients except for the candy melts. Mix on low until fully combined. You can do this by hand as well if desired.

Shape the mixture into egg shapes. The easiest way to do this to roll some dough into a golf ball sized circle and then shape into an oval. Place on wax paper lined baking sheet and freeze for at least 1 hour. (I was out of wax paper so I just sprayed some foil and it worked fine)

Once the eggs are frozen, melt your chocolate according to package directions. Place the eggs in the chocolate one at a time and use a fork to remove to place back on the wax paper (foil). Sprinkle with sprinkles immediately before the chocolate has time to set up. Place back in the freezer for 30 minutes.


This recipe will make 12 Reese's Eggs sized eggs. You can double or even triple if desired. I guess you could even halve it or 6 but that would just be crazy. Enjoy!!