Chocolate Peanut Butter Eggs
Ingredients
1 cup creamy peanut butter (you can also use crunchy if you want more texture inside the eggs)
2 tsp vanilla
1 cup powdered sugar
2 tablespoons melted butter
1 1/2 cup Kellogg's® Rice Krispies® cereal, measured first, then coarsely crushed
1 1/2 cup milk chocolate chips or chocolate bar, melted.
Directions
Recipe Created By Stefanie Dove, MBA, RDN, SNS
One thing that always reminds me of Easter are my grandmother’s chocolate peanut butter eggs. She would make HUNDREDS of these eggs each year and it was always a family occasion as we would help her mix, stir and shape the eggs so she could intricately decorate them. It’s been 6 years since she passed and each year, I’ve worked to recreate her recipe. Three years ago, I finally perfected it and wrote the recipe down, since she just added ingredients until “it looked right,” so she always told me there was no recipe, just ingredients. My biggest take away from that is if you have someone in your family who is an amazing cook or baker and they don’t write recipes down, ask them to make it for you and follow along making your own notes, that way there is no guessing later!
Mix the peanut butter, vanilla, powdered sugar, Rice Krispies and melted butter together in a large bowl.
Mix until combined. Press and form the mixture into mini egg shapes either by hand or using a mold.
Place the formed peanut butter eggs on a parchment lined pan and chill in the refrigerator for at least 30 minutes before dipping into the melted chocolate. **I prefer to melt the chocolate in my mini crockpot I use for dips, etc. since it keeps the chocolate smooth without reheating** Melt the chocolate in the microwave by heating for 30 seconds then stirring and repeating process until the chocolate is melted and smooth.
Using forks dip each peanut butter egg into the melted chocolate until completely covered. **For best results, do an initial light coat, let chocolate harden, then do a second coat to ensure smooth eggs.** Place the chocolate covered egg on a separate pan lined with parchment paper.
Place the eggs back into the fridge or freezer to let the chocolate set for at least 25 minutes.
Decorate as desired.
These keep best when stored in the freezer. If you store them in the fridge, they will be slightly softer.
Depending on the size of eggs, this recipe makes roughly 12-16 eggs or 2 large eggs, which can be cut and served.
