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Tuesday, March 20, 2012

Crispy Chocolate-Covered Peanut Butter Eggs

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Let's just address the elephant in the room, shall we?!

My crispy chocolate-covered peanut butter eggs look like turds. I had this grand idea to make these adorable Easter egg-shaped treats. They'd taste like a crunchy version of the Reese's eggs found in stores this time of year but they'd have the cute factor going for them too, thanks to my decorating.

As it turns out, my cute idea didn't translate so well in reality. The sprinkles slightly help distract you from their turd-like qualities, but let's be honest...the whole "egg" shape isn't coming through, at least not how I envisioned.

All I can do is laugh. I couldn't resist sharing them still, in part because I figured you'd want to laugh too, but even more so because despite their appearance, these are GOOD! Thanks to the rice krispie cereal, these taste like peanut butter rice krispie treats dipped in chocolate.

Shape them into balls if you don't want to serve turd-shaped eggs for your Easter celebration. Better yet, nix the sprinkles and trick your kids for April Food's Day. I imagine there are a lot of 8 year old boys who would get a kick out of this ;)

One Year Ago: Marshmallow Brownies
Two Years Ago: Veggie Tuna Pasta Bake

Crispy Chocolate-Covered Peanut Butter Eggs
adapted from Allrecipes.com

-2 cups creamy peanut butter
-1/4 cup (1/2 stick) unsalted butter
-2-3 cups crispy rice cereal
-2-3 cups confectioners' sugar
-chocolate almond bark

1. In a medium-sized pot over medium heat, melt peanut butter and butter, stirring occasionally. While peanut butter is melting, place 2 cups each of cereal and confectioners sugar in a large bowl.
2. Once peanut butter is smooth and melted, pour mixture over the cereal. Stir to combine and add additional sugar/cereal if mixture seems too wet (mixture should be moist but not dripping).
3. Line baking sheet with wax paper. Form peanut butter mixture into egg shapes and place on prepared baking sheet. Place in freezer for 30 minutes or until firm.
4. Melt almond bark and dip each peanut butter egg in the chocolate using a fork. Shake off excess chocolate before placing on wax-paper lined baking sheet and decorating as desired. Store in an airtight container in the fridge or freezer.