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    Home » Recipes » Cookies, Candies & Bars

    Homemade Chocolate Crunch Easter Eggs

    Published: Apr 12, 2022 · Updated: Apr 12, 2022 by Kevin Williams | 2 Comments

    Jump to Recipe
    Homemade Chocolate Crunch Easter "Eggs"
    Homemade Chocolate Crunch Easter "Eggs"

    This recipe for Homemade Chocolate Crunch Easter "Eggs" is a really intriguing recipe that came to me from an Amish woman in Vanceburg, Kentucky. There is a small but growing settlement in this rural northeastern Kentucky community.  Homemade candies are a fun but low-key way to celebrate the Easter holiday, which is why these are popular in Amish kitchens. The recipe looks super.

    Jump to:
    • 🐰 Crunch Eggs Ingredients
    • 📋 Egg Instructions
    • 🍫 More Easter Candy Recipes
    • 🖨️ Full Print Recipe

    The Amish do celebrate some of the more secular aspects of the Easter holiday: enjoying chocolate candies, hiding eggs for their children and some even incorporate the Easter Bunny.  Some Amish parents just view that as a harmless, fun way to celebrate the season without undermining the message.  And in some cases celebrating the secular is just plain profitable if you're an Amish candy store or bulk food store.   The Amish, at their core are pragmatic and practical, and if an extra buck can be made without compromising their core principles, than why not?

    Anyway, back to this recipe for Homemade Chocolate Crunch Easter "Eggs".  It is a perfect example of how the Amish will celebrate the Easter season on their menu!

    These eggs have a bit of a "crunch" to them because of the toasted coconut. I LOVE toasted coconut but if you don't you might want to stick with these homemade Amish peanut butter eggs for a smoother, creamier confection.

    Start out by toasting your coconut.

    Toast the coconut

    Then crush your graham cracker crumbs.

    Blending the two together along with peanut butter gives you the crunch part of your eggs.

    You could really pull out all the stops on the crunch and use crunchy peanut butter. Then you shape it all into eggs.

    Now we see our eggs are taking shape.

    I'd be tempted to start popping these in my mouth even before the chocolate is added!

    This is your chocolate for the exterior of the egg.

    Melt the chocolate until nice and smooth and creamy.

    And then you start dipping the eggs into the chocolate and sprinkling with the leftover graham cracker crumbs!

    Homemade Chocolate Crunch Easter "Eggs"
    Homemade Chocolate Crunch Easter "Eggs"
    Homemade Chocolate Crunch Easter "Eggs"

    And you can see the crunch inside the egg still. Make these and enjoy!

    Homemade Chocolate Crunch Easter "Eggs"
    These are amazing Homemade Chocolate Crunch Easter "Eggs"

    🐰 Crunch Eggs Ingredients

    • 1.25 cup graham cracker crumbs
    • 1 cup shredded coconut
    • 2.5 cups powdered sugar
    • 1 cup crunchy peanut butter
    • ½ cup (4 ounces) melted butter
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • ½ lb chocolate candy coating

    📋 Egg Instructions

    1. Preheat the oven to 325, and spread the coconut on a small baking sheet.
    2. Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
    3. Place the toasted coconut in a bowl along with 1 cup of the graham cracker crumbs, and 1.5 cups of powdered sugar.
    4. Stir vigorously for 5 minutes. (you could use an electric mixer here)
    5. Stop the mixer and add the peanut butter, melted butter, vanilla, and salt.
    6. Turn the mixer to low and mix until the candy is well-mixed.
    7. Add the remaining powdered sugar 1 /2 cup at a time, adding just enough to make the candy firm enough to shape into balls, but not so much that it becomes dry and crumbly.
    8. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
    9. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately twenty eggs.
    10. Put the eggs in a cool place (a refrigerator will work) to stay firm while you melt the chocolate candy coating.
    11. Place the chocolate in a saucepan ( microwave-safe bowl and microwave until melted) stirring after every minute to prevent overheating.
    12. Once the chocolate is melted, dip the eggs in the chocolate and replace them on the foil-covered sheet. While the chocolate is still wet, sprinkle the tops of the eggs with the remaining crushed graham cracker crumbs.
    13. Refrigerate for 30 minutes to set the chocolate.
    14. Crunchy Easter Eggs can be stored in a cool cellar or the refrigerator in an airtight container for up to a week.

    🍫 More Easter Candy Recipes

    Amish Peanut Butter Eggs

    Homemade Taffy

    🖨️ Full Print Recipe

    Homemade Chocolate Crunch Easter "Eggs"

    Homemade Chocolate Crunch Easter "Eggs"

    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    • 1 ¼ cup grahamcracker crumbs
    • 1 cup shreddedcoconut
    • 2 ½ cups powdered sugar
    • 1 cup crunchy peanut butter
    • ½ c up melted butter
    • 1 tsp vanilla
    • ¼ teaspoon salt
    • ½ lb chocolate candy coating

    Instructions
     

    • Preheat the oven to 325, and spread the coconut on a small baking sheet.
    • Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
    • Place the toasted coconut in a bowl along with 1 cup of the graham cracker crumbs, and 1.5 cups of powdered sugar.
    • Stir vigorously for 5 minutes. (you could use an electric mixer here)
    • Stop the mixer and add the peanut butter, melted butter, vanilla, and salt.
    • Turn the mixer to low and mix until the candy is well-mixed.
    • Add the remaining powdered sugar 1 /2 cup at a time, adding just enough to make the candy firm enough to shape into balls, but not so much that it becomes dry and crumbly.
    • Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
    • Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately twenty eggs.
    • Put the eggs in a cool place (a refrigerator will work) to stay firm while you melt the chocolate candy coating.
    • Place the chocolate in a saucepan ( microwave-safe bowl and microwave until melted) stirring after every minute to prevent overheating.
    • Oncethe chocolate is melted, dip the eggs in the chocolate and replace them on thefoil-covered sheet. While the chocolate is still wet, sprinkle the tops of theeggs with the remaining crushed graham cracker crumbs
    • Refrigeratefor 30 minutes to set the chocolate
    • Crunchy Easter Eggs can be stored in a cool cellar or the refrigerator in an airtight container for up to a week.
    Tried this recipe?Let us know how it was!
    « The Amish Cook: Remember Daniel Yoder/Daniel's Delicious Waffles
    Remembering Daniel Yoder »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Elaine Brockhaus

      March 21, 2021 at 1:49 pm

      5 stars
      Oh my goodness I am SO excited to try these. I LOVE ALL THE INGREDIENTS! About the only thing I would change is I would sprinkle the finished "eggs" with pastel sprinkles to give them a bit more of a festive look.

      Reply
      • Kevin Williams

        March 21, 2021 at 2:36 pm

        excellent idea about the colored sprinkles, that would be a nice touch!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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