Peanut Butter Eggs II

Peanut Butter Eggs II

22 Reviews 2 Pics
  • Prep

    1 h 35 m
  • Ready In

    1 h 35 m
Laura
Recipe by  Laura

“I make these wonderful chocolate covered peanut butter candies in the shape of eggs at Christmas time. ”

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Ingredients

Adjust Servings

Original recipe yields 20 eggs

Directions

  1. In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
  2. Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.

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Reviews (22)

Rate This Recipe
Jennifer : )
19

Jennifer : )

Turned out GREAT! I even used crunchy peanut butter too. I also decorated the eggs with colored white chocolate on top of the chocolate coating. I used a dipped spoon and swirled the coloring back and forth. They looked great too!

JWINTY
18

JWINTY

I made these for Easter and they were a big hit! I used only 3 cups of powdered sugar and the eggs were plenty sweet. I also added more rice krispies so that the eggs were crunchier. I wound up running out of chocolate and probably used 1 1/2 bags of choc chips total. Good recipe, but time consuming.

Anastasia
12

Anastasia

These eggs were fund to make. Fairly easy (a bit messy) to prepare. I will try using milk chocolate chips the next time. Rolling them in coconut would be a fun addition.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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