Peanut Butter Easter Eggs

These are a bit messy to make. And by a bit, I mean very. This brings back memories of trying to make cake pops and have them look pretty... it just doesn't work for me. There's no easy way to get the chocolate all smooth and evenly coated around the peanut butter. 

And the peanut butter doesn't help either. I think there's too much powdered sugar in the recipe. Or maybe it's the graham crackers? They just don't want to stay in the ball shape and keep falling apart. Still tasted ok, but in my opinion, not really worth the time and effort.

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 tsp vanilla extract
• 2 1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1 1/2 cups dark chocolate chips
• 2 Tbsp shortening
• confectioners' sugar icing, optional

In a large bowl, beat peanut butter, butter and vanilla until creamy. 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 slowly, in 30 second bursts; stir until smooth. Dip eggs in chocolate. Allow excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes. If desired, decorate with icing; let stand until set. Store in airtight container in refrigerator.

NOTES: I did have someone tell me a while ago that the trick to smooth cake pops and chocolate dipped things is to gently tap your wrist. One hand is holding the dipped item and the other taps the wrist of the hand that is holding the dipped item. Slowly rotate your hand as best you can to even out the bumpiness.

Serves 16

Total Time 1 hour, 45 min (including chilling)

Recipe from Taste of Home