Crunchy Chocolate Peanut Butter Eggs

wtorek, 28 stycznia 2014

Crunchy Chocolate Peanut Butter Eggs

Time: 1 hrs


  • 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


  • 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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