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.
Ingredients
1/2cupBrown sugar
3ouncesButter
1/2cupHoney
1cupPeanut butter
3ouncesDark chocolatechopped
5cupsCrispy rice cereal
5ouncesChocolate of your choice
3ouncesCoconut oil
2TbspCocoa powderoptional
Instructions
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.