Crispy Peanut Butter Chocolate Eggs
Cereal rarely shows up in this house- we’re more of a pancakes and bacon family, but when it does, it eventually finds its way into a confection of some sort. Save all those plastic Easter eggs from now on- it’s so sweet to find yourself creating edible arts and crafts with a little peanut butter, some cereal and whatever chocolate you prefer. Mix it up and use any other nut butter, OR- wait for it- hide a spoonful of strawberry jam inside the egg for the best kind of PB&J. This recipe, as with most of our confections and chocolate ones, comes from the delicious Ruth Kennison, our fearless Chocolate and Confections instructor.Print Recipe Pin Recipe
- 1/2 cup Brown sugar
- 3 ounces Butter
- 1/2 cup Honey
- 1 cup Peanut butter
- 3 ounces Dark chocolate chopped
- 5 cups Crispy rice cereal
- 5 ounces Chocolate of your choice
- 3 ounces Coconut oil
- 2 Tbsp Cocoa powder optional
- Lightly grease the inside of plastic Easter eggs and set them aside (you can use a spray or oil paper towel).
- Bring the sugar, butter and honey to a simmer in a medium pot, stirring until the brown sugar has dissolved and butter has melted. Remove from heat, wait a couple of minutes and stir into the peanut butter and chocolate, stirring until it has all melted.
- Add the cereal to the mix, stir until coated and press into Easter eggs. Close these and freeze for at least one hour.
- Melt your favorite chocolate and coconut oil together over a double boiler until all the chocolate has melted (a microwave works as well). Remove the eggs from the freezer and their plastic shell. Dip them one at a time, completely into the chocolate-coconut mixture with a fork and tap out the excess chocolate. Place them on parchment or foil and freeze for a few minutes. It’s magic! Optional: immediately toss the eggs into cocoa powder after dipping in coconut-chocolate mixture.