My favorite candy bar, by far, is Reese's Peanut Butter Cups. But, I actually love the holiday-shaped Reese's even more. I don't play favorites, I equally love the eggs, trees, pumpkins, and hearts. But there is something that I just love about the holiday-shaped Reese's even more than the originals. That's why I decided to make this copycat Reese's eggs recipe. These homemade peanut butter eggs are so easy to make and almost as good as the original. If you've tried making peanut butter balls during Christmas time, this recipe will feel very familiar. The flavor and texture very much remind me of those balls, although I know some people use rice Krispies in their peanut butter balls. That's not the case for this recipe though. These homemade Reese's eggs do use graham crackers for texture though, but not nearly as crunchy as rice Krispies Peanut butter and chocolate is probably my favorite food combination. I love the mix of salty peanut butter with sweet and rich chocolate. I haven’t made peanut butter chocolate shapes in years - here's the last time I did them as copycat Reese's Hearts - so I thought I'd try them as homemade Reese's eggs. These copycat Reese's Easter eggs are super simple to make. The recipe is a no-bake and a one-bowl recipe. The only effort involved is hand-shaping the eggs and then dipping them in the chocolate. Otherwise, this homemade peanut butter eggs recipe can’t get much simpler. History of Reese's In 1928, a man named H.B. Reese, who worked for the Hershey Company, created the first generation of what is now known as Reese's peanut butter cups. He made several different varieties of candy right in his basement. He had his own candy company until his sons sold their business to the Hershey company in 1963. There are over 100 different Reese's products sold today, including candy bars, cookies, cereals, and more. You can get the original Reese's peanut butter cups in a variety of flavors and chocolates too. Why I Used Graham Crackers in These Peanut Butter Eggs The original recipe I used to come up with the copycat shapes is these chocolate peanut butter balls. There are a lot of different recipes for copycat Reese's. Most of them include similar ingredients, but this is the only one I found that uses graham crackers. I personally like the little bit of bite it adds to the recipe. They are so finely crushed, that it just adds a little texture to the eggs but it's not crunchy or anything. I also think it helps the overall texture and keeps them together better than some of the other recipes I've seen. A lot of the other chocolate peanut butter eggs recipes I found added extra types of oil (like shortening) and/or more sugar (like brown sugar). I personally prefer this recipe over the others I've seen, but if you don't like the addition of the graham crackers, there are definitely different options out there. Other Recipes that Use Reese's Peanut Butter Cups There are so many delicious recipes that use peanut butter cups in them. I love to bake with candy bars. For example, these Butterfinger Blondies are so delicious. You could definitely use peanut butter cups in place of the Butterfingers if you want to try this recipe. If you're looking for other ways to use peanut butter cups, here are some other ones that look delicious. 1. PB Cup Bars 2. PB Cup Stuffed Cookies 3. PB Cup Crockpot Cake 4. PB Cup Skillet Brownie 5. PB Cup Pie 6. PB Cup Cookies How to Make Copycat Reeses Homemade Peanut Butter Eggs Ingredients: 3/4 cups peanut butter 1/2 cup butter, softened 2 cups confectioners sugar 3/4 cup crushed graham crackers 1 11.5 oz bag of semi-sweet chocolate chips Directions: To make this copycat Reese's peanut butter eggs recipe, mix together the peanut butter, butter, confectioners sugar, and graham crackers. Mix until well combined. Shape into a 1-inch ball and press to flatten with your hand. Once flattened, shape into an egg shape. Place eggs on a cookie sheet and place in the refrigerator to harden for 15-20 minutes. Once hardened, melt the chocolate. Dip the copycat Reeses eggs into the chocolate and place on a parchment or wax-paper-lined cookie sheet. Let the chocolate harden completely before serving. Enjoy!