In a bowl, mix together peanut butter, maple syrup and powdered sugar until completely combined, then form the dough into a ball.
Lay down a piece of parchment paper and set the dough ball in the center, then cover the ball in another piece of parchment paper.
Press your hands down on the parchment covered dough ball to flatten, then continue to flatten it with your hands or a rolling pin. Be sure to leave the dough somewhat thick in order to replicate the taste of real Reese's.
Using a cookie cutter or a knife, cut out egg shapes and place each piece onto a parchment lined baking sheet. Combine the scraps of dough to form another dough ball and flatten again in order to use all of the dough. Repeat until no dough remains!
Freeze the eggs for 10 minutes to set.
When the eggs have 5 more minutes to freeze, add the chocolate to a bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Dip the eggs in the chocolate, gently coating the full surface with a fork. I recommend removing excess chocolate off of the top of the egg with the edge of a fork in order to create a thin coating.
Place each coated egg on a cooling rack over top of parchment paper to dry. You can spray the rack with avocado oil if you'd like to prevent sticking.
Opt to cool the eggs in the fridge or freezer if you'd like. Keep cold until ready to serve and enjoy!
