I make these wonderful chocolate-covered peanut butter candies in the shape of eggs at Easter time.
Ingredients
- 2 cups creamy peanut butter
- 0.75 cups butter
- 3.5 cups confectioners' sugar
- 3 cups crispy rice cereal
- 1 , 12 ounce
- 2 tablespoons shortening
Instructions
-
1
Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be 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 until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mango and White Chocolate Mousse Cake
White chocolate, mango, and whipped cream create a light and elegant dessert.
Prosciutto-Wrapped Pork Tenderloin with Crispy Sage
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Banana Blueberry Muffins with Lavender
These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired.