Kittencal's Chocolate Peanut Butter Easter Eggs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have listed the cereal as optional if you like a bit of a crunch then add it in, you can make these any size that you like so the servings is only estimated, these make a great candy to serve on a tray, for a nice presentation place the eggs into paper muffin liners, after the chocolate is hard drizzle/decorate with colored icing from my Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens - don't wait for easter to make these they are great at anytime- these are very good! Ingredients:
1 (16 ounce) package confectioners' sugar, sifted (the sugar must be sifted) |
1 cup peanut butter |
4 1/2 tablespoons soft salted butter (if using unsalted add in a pinch of salt) |
1 tablespoon milk (may need a little more) |
1 teaspoon vanilla |
1/3 cup crispy rice cereal (semi-crushed, such as rice krispies cereal) (optional) |
10 (1 ounce) semi-sweet chocolate baking squares (can use milk chocolate wafers) |
1 tablespoon shortening |
Directions:
1. In a mixing bowl beat the sugar with peanut butter, butter, milk and vanilla until smooth and well combined (if needed adding in a little more milk if the mixture is dry).
2. Mix in the cereal at this point if using.
3. Shape into desired size egg shaped balls.
4. Freeze for 1 to 1-1/2 hours.
5. While eggs are freezing chop the chocolate into small pieces and place in a microwave-safe bowl with the shortening; microwave until melted removing a few times to stir and combine.
6. Dip each egg into the melted chocolate allowing excess to drip off.
7. Place onto a piece of greased wax paper.
8. Refrigerate until cool.
9. Decorate the eggs as desired with different colored icings drizzled over the top.
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