CRUNCHY CHOCOLATE PEANUT BUTTER EGGS

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Crunchy Chocolate Peanut Butter Eggs image

A delicious and easy-to-make treat for Easter or any time of year. I was surprised at how quickly these came together. Use tinted coconut for "nests" for your eggs if desired. Do not use a lowfat or generic brand of peanut butter for this recipe. I recommend Jif's Extra Crunchy. I also recommend you use a very good quality chocolate chip.

Provided by The Big Cheese

Categories     Candy

Time 1h

Yield 3 dozen

Number Of Ingredients 10

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

Steps:

  • In a large saucepan, combine brown sugar, corn syrup and crunchy peanut butter.
  • Cook and stir over medium heat until smooth. Remove from heat, stir in the cereals.
  • 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.
  • Refrigerate until firm.
  • Melt the chocolate chips and shortening in the microwave or in a double boiler, whichever you prefer. Stir until smooth and completely melted.
  • Dip eggs in chocolate, turning to coat, and allowing excess to drip off.
  • Place on cookie sheet and decorate with candy sprinkles. Let stand until set.
  • Place in a decorative arrangement onto tinted coconut on a tray.

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