Talk about yummy! Tysen enjoyed these from his first taste: licking the spoons, the beaters, and just eating the dough out of the bowl! All the other taste-testers raved about these treats as well, and I will certainly be making these again! These Chocolate Peanut Butter Easter Eggs are the perfect treat involving two favorites: chocolate and peanut butter! They certainly don't need to be restricted to Easter season (yes, I realize it's a few weeks before Easter yet, but the kids are already excited about it!). Hope you get a chance to sample one of these! (Note: the recipe states it makes 12 eggs...we made 25!)Kittencal's Chocolate Peanut Butter Easter Eggs (Kittencal is one of my favorite chefs on food.com)
1 - 16oz. package confectioners sugar1 cup peanut butter
4 1/2 Tbs. salted butter -- softened (if using unsalted butter add a pinch of salt)
1 Tbs. milk (may need more)
1 tsp. vanilla
1/3 cup crispy rice cereal (like Rice-Krispies, slightly crushed) *optional*
Glaze:
10 - 1oz. semi-sweet chocolate baking squares (could use milk chocolate) *I just used 10 oz. chocolate chips
1 Tbs. shortening
- In a mixing bowl, beat the sugar with peanut butter, butter, milk, and vanilla until smooth and well-combined (may need to add more milk to if the mixture if dry).
- Mix in the cereal at this point, if using.
- Shape into desired size egg-shaped balls.
- Freeze for 1 to 1 & 1/2 hours.
- Chop chocolate into smaller pieces and use a microwave-safe bowl to melt chocolate with the shortening. Microwave until melted stirring occasionally.
- Dip each egg into chocolate allowing the excess to drip off.
- Place on waxed paper.
- Decorate with sprinkles, etc. if you'd like.
- Refridgerate until cool.
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