Food & Drink

Recipe of the Day: Peanut Butter Easter Eggs

Peanut Butter Easter Eggs
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

“Delicious Dump Cakes,” a new cookbook by local home economists Roxanne Wyss and Kathy Moore is due out in May and features many delicious recipes including Brownie Turtle Pecan Dump Cake. Here, Wyss shows it really is easy to make a dump cake.