Crunchy Chocolate Peanut Butter Eggs |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious and easy-to-make treat for Easter or any time of year. I was surprised at how quickly these came together. Use tinted coconut for “nests” for your eggs if desired. Do not use a lowfat or generic brand of peanut butter for this recipe. I recommend Jif’s Extra Crunchy. I also recommend you use a very good quality chocolate chip. Ingredients:
1 cup packed brown sugar |
1 cup light corn syrup |
1 cup jif crunchy peanut butter |
2 cups slightly crushed corn flakes |
2 cups rice krispies |
1 (12 ounce) bag milk chocolate chips |
1 (12 ounce) bag semi-sweet chocolate chips |
1 1/2 teaspoons shortening |
candy sprinkles |
green tinted coconut, if desired |
Directions:
1. In a large saucepan, combine brown sugar, corn syrup and crunchy peanut butter.
2. Cook and stir over medium heat until smooth. Remove from heat, stir in the cereals.
3. Drop by a tablespoon onto a cookie sheet lined with aluminum foil that has been lightly sprayed with PAM or other non-stick spray. When cool enough to handle, spray your hands with PAM and shape each dropful into egg shape.
4. Refrigerate until firm.
5. Melt the chocolate chips and shortening in the microwave or in a double boiler, whichever you prefer. Stir until smooth and completely melted.
6. Dip eggs in chocolate, turning to coat, and allowing excess to drip off.
7. Place on cookie sheet and decorate with candy sprinkles. Let stand until set.
8. Place in a decorative arrangement onto tinted coconut on a tray.
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