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Peanut Butter Easter Eggs
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Yield: 16 eggs
Preparation time:
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| TOTAL TIME: Prep: 35 min. + chilling Cook: 5 min. MAKES: 16 servings Ingredients | |
| 3/4 cup | creamy peanut butter |
| 1/2 cup | butter, softened |
| 1/2 teaspoon | vanilla extract |
| 2-1/3 cups | confectioners' sugar |
| 1 cup | graham cracker crumbs |
| 1-1/2 cups | dark chocolate chips |
| 2 tablespoons | shortening |
Confectioners' sugar icing, optional
Nutritional Facts
1 egg (calculated without icing) equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Directions
In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.
If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.
Confectioners' sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.
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