I made these Chocolate Peanut Butter Easter Eggs for Reily last year and decorated them with icing.
But this year I did not decorate them and they tasted must better! My husband loves them so much! They are simple to make and taste a lot better than store bought!
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 1/3 cups confectioners’ sugar, shifted
1 cup graham cracker crumbs
1 1/2 cup dark chocolate chips
2 tablespoons shortening
Confectioners’ sugar icing (optional)
Line waxed paper or parchment paper on a baking sheet. Set aside.
In your Kitchen Aid mixer bowl, beat peanut butter, butter and vanilla until creamy on medium speed (speed 4). Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs (I make 21 small eggs); place on waxed paper lined baking sheets. Covered with plastic wrap and refrigerate for one hour.
In a medium heat proof bowl, melt chocolate chips and shortening in a microwave on high; stir after 30 seconds, repeat one more time. Then one last time for 20 seconds and stir until chocolate is completely melted and smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes.
If desired, decorate with icing; let stand until set. Store in airtight containers in refrigerator.
Confectioners’ sugar Icing
2 cups confectioners’ sugar,
4 teaspoons corn syrup
1 teaspoon almond extract
1-2 tablespoons milk
In a medium bowl, mix all the ingredients and stir until smooth.
Tint with paste food coloring if desired.
Make 2/3 cup.
Recipe from Taste of Home Magazine