Peanut Butter Easter Eggs: Better than Storebought!
It seems that every year, the retailers and marketers try to rush the holidays just a touch sooner. This year, the Valentine’s candy hadn’t even begun to be marked down when the Easter displays began making their appearance. When I first saw the mountains of jelly beans and novelty candies, they made me smile, and they made my kids turn up the charm just a bit more at the grocery store. Yet, with each trip, I would simply walk past the malted eggs and the holiday kisses, thinking that I had plenty of time before I needed to pick up the candies for the Easter baskets.
Imagine my horror this week, upon arriving at the store, to find the barest of bare displays. The plain Easter M&M’s I’d counted on for cookies were gone. There were no Cadbury Creme Eggs in sight, and the absolute biggest disaster was the absence of everyone’s favorite Peanut Butter Eggs. I felt like a failure of an Easter Bunny, with all the choice candies gone, and all the pathetic ones left on the shelf. My kids are not going to be happy with spice beans and pink licorice whips. Something had to be done, and fast.
Instead of running around town going from store to store like a crazy mad woman, I opted for a saner, more logical solution. I opted to make some Peanut Butter Eggs from scratch. It really wasn’t very difficult, and as my inspiration, I used a holiday peanut butter ball as my base. In mere minutes, my mixture was together and being rolled into familiar egg shapes. I melted some semi-sweet chocolate chips in one bowl, melted some white chocolate in another bowl, and assembled a collection of Eastery sprinkles. In no time at all I had magic Peanut Butter Eggs that are way better than anything we could buy at the store. We have a new favorite Easter treat, and quite possibly a new tradition to carry on for the years to come.
Peanut Butter Easter Eggs
- 1/4 cup butter
- 1 cup chunky peanut butter
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 1-1/2 cups Rice Krispies
- melted chocolate for dipping — white, milk or dark
- assorted sprinkles — optional
Melt butter and while hot, stir in peanut butter.
Mix well and add vanilla, powdered sugar and Rice Krispies.
Work in with hands until moldable. Shape into egg shapes.
Dip into melted chocolate, sprinkle with sprinkles if desired.
Cool on waxed paper until set.
Makes about 40 chocolate covered eggs.
