Chocolate Peanut Butter Eggs
By Stefanie Dove, MBA, RDN, SNS
Celebrate easter with these irresistible chocolate eggs filled with creamy peanut butter.
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
- 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.
Notes:
- 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.
