Ingredients for Crunchy Chocolate Peanut Butter Eggs
- 1 cup packed light brown sugar
- Light Corn Syrup
- 1 cup Jif's Extra Crunchy peanut butter
- Corn Flakes
- Rice Krispies
- Milk Chocolate Chips
- Semi Sweet Chocolate Chips
- 2 tablespoons vegetable shortening (optional, for smoother chocolate)
- Candy sprinkles, for decoration
- Coconut
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How to Make Crunchy Chocolate Peanut Butter Eggs
- In a large saucepan, combine 1 cup packed light brown sugar, 1/2 cup light corn syrup, and 1 cup Jif's Extra Crunchy peanut butter.
- Cook and stir over medium heat, constantly, until the mixture is smooth and well combined (about 5-7 minutes).
- Remove from heat and stir in 3 cups of Rice Krispies cereal until thoroughly coated.
- Line a baking sheet with aluminum foil and lightly grease with cooking spray.
- Drop rounded tablespoons of the peanut butter mixture onto the prepared baking sheet.
- Once slightly cooled (but still pliable), lightly spray your hands with cooking spray and shape each spoonful into an egg shape.
- Refrigerate for at least 30 minutes, or until completely firm.
- In a microwave-safe bowl or double boiler, melt 12 ounces of high-quality semi-sweet chocolate chips and 2 tablespoons of vegetable shortening (if using) until smooth and completely melted, stirring frequently to prevent burning.
- Dip each peanut butter egg into the melted chocolate, turning to fully coat. Allow excess chocolate to drip off.
- Place the chocolate-covered eggs back onto the prepared baking sheet.
- Decorate immediately with candy sprinkles.
- Refrigerate for at least 15 minutes, or until the chocolate is set.
- Arrange the finished eggs on a tray, nestled in tinted coconut flakes (optional) for a festive presentation.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
734g
Fat
152g
Carbs
97g
