Crunchy Chocolate Peanut Butter Eggs

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.

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.

Ingredients

brown sugar, light corn syrup, crunchy peanut butter, corn flakes, rice krispies, milk chocolate chips, semi-sweet chocolate chips, shortening, candy sprinkles, coconut