PEANUT BUTTER EASTER EGGS
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1 1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners' sugar icing, optional
In a large bowl, beat peanut butter, butter and vanilla until blended.
Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes, or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.
If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.
Confectioners' sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup.
To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.
Simple & Delicious March/April 2009