Hi, you can either use the linked sugar free powdered sugar (essentially, just take evaporated cane juice or coconut sugar and blend until fine and powdery) or use this version linked below the recipe: https://chocolatecoveredkatie.com/copycat-reeses-peanut-butter-eggs-nutrition-information/
Both are good!
Jason

Aw thank you so much… and sorry again for the confusion ??

THANK YOU for the reply!! I knew something wasn’t right when I made them because yours were peanut butter color not chocolate. So I am going to make them again!!! You are amazing, I read your recipe post everyday!!!!!

Sorry for the confusion. I re-read that and noticed the salt is optional so it might not be super clear that it’s one of the three ingredients. I just went in and edited the recipe to hopefully be more clear!

Oh yes! That’s it, the cocoa is coating, the inside is not actually chocolate at all. That would be it!

I mixed the peanut butter, powdered sugar and cocoa all together, but I think I should have only mixed the peanut butter and powdered sugar first, then froze and then mixed the cocoa and coconut oil together to dip the eggs in. With the first 3 ingredients, they were too too dry and crumbly.

Hi! While the directions are definitely not wrong, as many commenters including myself have made them successfully, it’s totally possible that a combination of ingredients you used might not have worked – it’s just impossible to guess without knowing more about what you did and the outcome you had. Can you post what ingredients you used, as well as what happened that didn’t work? I’d love to help torubleshoot so hopefully you can love them as much as I do!
Jason