Crispy Peanut Butter Eggs
/It is no secret that I really love chocolate.
I used to get together with my mom, sisters, and a few friends just before Easter to make peanut butter eggs. (Homemade peanut butter eggs are a fairly popular local treat.) Since we were already making the mess, we ended up dipping pretzels, animal crackers, peeps, graham crackers, Oreo’s, marshmallows, and more. “Chocolate Dipping Day” was an annual tradition that included laughing to the point of tears, becoming physically ill from too much chocolate, a little petty bickering, and an enormous pile of chocolate coated goodies. Obviously, it was not even an option this year.
I have been trying to mark each Friday with some sort of special, fun event. No one seems to know what day it is around here anymore, so I thought that a pointed effort for a fun Friday would help. Today was “Chocolate Dipping Day”! I missed my fellow ladies and my daughters were not nearly as helpful, but we have a lot of chocolate treats for Easter. I am trying my best and that is all that any of us can do right now.
One of our more unusual recipes is for crispy eggs. My husband’s grandmother made them and I never got her recipe, but eventually worked one out over the years. It is a fun twist on regular “creamy” eggs.
Crispy Peanut Butter Eggs
2 cups creamy peanut butter
3/4 cup butter, softened
3 cups powdered sugar
3 1/2 cups rice krispies cereal
chocolate, to coat
Mix peanut butter and butter until light and fluffy. Gradually add powdered sugar. Gently stir in cereal. Refrigerate mixture for 30 minutes. Roll tablespoon-sized scoops into egg shapes and place on a cookie sheet covered in wax or parchment paper. Freeze 30 minutes and then coat in melted chocolate.
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