Make your own homemade candy for Easter (or anytime!) with this easy no bake recipe for Crispy Chocolate Covered Almond Butter Eggs filled with brown rice cereal and almond butter.
Chocolate Covered Almond Butter Eggs for Easter
Who wants a chocolate Easter bunny when you can have these crispy candy eggs! They are a wonderful no bake dessert Easter treat and are made with almond butter, so no worries about peanut allergies here!
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. Nothing at all.
Don’t really know what that bunny’s deal is, but now if I want treats, I have to make my own with this Easter eggs recipe.
Crispy chocolate candy eggs: the better Reese’s
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 because they don’t taste as good to me as they used to. When it was time to make a candy Easter treat recipe for TEA, I knew I had to make a jazzed up version of a Reese’s egg.
I made mine with an all-natural almond butter and crispy organic brown rice cereal to add some crunch.
For the egg’s chocolate coating, I used Enjoy Life Chocolate Chips for the semi-sweet and dark and Valrhona white chocolate. Enjoy Life and Valrhona chocolate are two brands of 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 this homemade candy as an Easter dessert recipe (or anytime you want some candy) and enjoy these better-than-Reese’s Crispy Chocolate Covered Almond Butter Eggs! If you’ve got leftover Easter hard boiled eggs, try this pickled eggs recipe.
Crispy Chocolate Covered Almond Butter Eggs
- 1/2 cup unsalted butter
- 2 cups all natural almond butter
- 2 teaspoons vanilla
- 3 cups organic crispy brown rice cereal, lightly crushed
- 2 1/2 cups powdered sugar
- 2 cups of your favorite chocolate chips, semi-sweet, milk, dark, and/or white
Optional: 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 or an egg shaped candy mold, 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 the chocolate:
- Using a double boiler (or make one by placing chocolate in a heat proof bowl), melt chocolate over low heat, 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 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!)
Recipe Notes & Tips:
- Can substitute peanut butter for almond butter
- Store leftover candy in a covered container in the refrigerator for up to 2 weeks