Make your own Easter candy with this easy, no-bake recipe for homemade Crispy Chocolate Covered Almond Butter Eggs.
When I was a child, Easter was one of my favorite holidays, second only to Christmas. The only thing better than waking up to a bunch of presents under a tree was waking up to a bunch of candy in a basket.
Now for some reason, the Easter Bunny doesn’t visit me anymore. I wake up on Easter morning and there’s no big basket overflowing with candy waiting for me. No cute little stuffed animals. Nada. Nothing at all. Don’t really know what that bunny’s deal is, but now if I want treats on Easter, I have to make my own. Whatever…my treats are better than his anyhow, especially when it’s these Crispy Chocolate Covered Almond Butter Eggs.
The one thing I don’t miss about the Easter Bunny was the way he would always hide our colored hard boiled eggs in the plantings around the pool. The eggs would be all sweaty from the hot and humid Florida weather (since it would be about 92 degrees at 8am) and, after I excitingly gathered up all the eggs, my fingertips would turn different colors from the dye dripping off. Why that bunny didn’t hide plastic eggs filled with more candy instead of real eggs is beyond me.
My favorite Easter candy as a child were Reese’s Peanut Butter Eggs. I loved those little yellow wrapped packages so much and it was the first candy I grabbed from my basket and shoved in my mouth. I don’t eat them anymore, so when it was time to make an Easter treat recipe for TEA, I knew I had to make a jazzed up version of a Reese’s egg, so I made mine with an all-natural almond butter and crunchy organic brown rice cereal.
To get the egg shape, I molded them by hand and it wasn’t that difficult but it was a little more time consuming than I would have liked it to be. I saw this Megrocle Random Egg-shaped candy mold the other day and thinking of getting it for next time.
For the egg’s chocolate coating, I used Enjoy Life Chocolate for the semi-sweet and dark chocolates and Valrhona white chocolate. Enjoy Life and Valrhona are two brands of chocolate I love and use in most all of my chocolate recipes.
Chocolate melting tip: There is no better way than Alice Medrich’s way. She’s brilliant and her method is literally fail-proof. Works perfectly every single time.
Make your own homemade candy this Easter (or anytime you want candy as dessert) and enjoy these better-than-Reese’s Crispy Chocolate Covered Almond Butter Eggs!
- ½ cup unsalted butter
- 2 cups all natural almond butter
- 2 teaspoons vanilla
- 3 cups organic crispy brown rice cereal, lightly crushed
- 2½ cups powdered sugar
- 2 cups of your favorite chocolate chips (semi-sweet, dark, and/or white)
- assorted decorative candies
- In a large pot over low heat, melt the butter. Remove pot from the heat and stir in the almond butter until smooth and thoroughly combined. Add the vanilla, powdered sugar, and the brown rice cereal.
- Using hands, gather enough of the mixture to make a large ball and then mold into an egg shape. Set aside and continue process with remaining mixture.
- To melt chocolate: stirring until chocolate is completely melted and smooth.
- Place one egg on a fork and dip into the melted chocolate until full coated. Put the egg on a cooling rack or waxed paper and sprinkle with some decorative candies. Repeat the process with remaining eggs.
- Once chocolate eggs are fully dried, store leftovers in a covered container in the refrigerator for up to 2 weeks (if they last that long!)