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Peanut Butter Eggs***




Source of Recipe


internet


Recipe Introduction


Great fun to make with the kids! The creamy, rich flavored filling plus the crunch of the Rice Crispies puts commercial versions to shame. Makes about 2 1/2 dozen eggs.




Recipe Link: http://foodies.com


1/2 cup (1 stick) butter
2 cups peanut butter (a 17.5 - 18 oz. jar will do. No need to measure. Use your favorite name brand. The flavor IS important. Use creamy, not crunchy or the natural kind you have to stir.)
3 cups Rice Krispies cereal
1 pound confectioners' sugar
12 ounces semisweet chocolate chips
Gulf Seal wax (optional)
For the centers:
Get the kids to wash their hands as well as you did. In a large bowl, using a wooden spoon, mix softened butter and peanut butter together until butter disappears. Add Rice Krispies and confectioners' sugar a cupful at a time. Mix as long as possible with the wooden spoon. Eventually you will have to use your hands. Knead and incorporate the sugar and cereal, squeezing the dough until it starts to hang together or your hands cramp beyond the point of no return.

Form the mixture into eggs about the size of a small hen's egg or elongated walnut. Squeeze together tightly, making the egg as compact and smooth as possible. Place on waxed paper lined cookie sheets and chill loosely covered for at least one hour (or overnight).

Melt chocolate chips in a small, heavy saucepan over lowest possible heat. (See Tips page for advice - melting chocolate is tricky!) When the chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Optional: For the best consistency, ease of coating and beautiful luster, add about 1 tablespoon grated (use the carrot grater) Gulf Seal or other canning grade wax (no candles, please!) to the melting chocolate chips. The chocolate will be thinner and more manageable. One tablespoon solid shortening may be substituted for the wax.

Remove the saucepan from the burner and place on a potholder. Cradle an egg on a fork (preferably a two-pronged meat fork) and hold it over the saucepan. (For more on tools for dipping, see Tips on making chocolate candy.) With a small spoon, ladle the melted chocolate over the egg covering top and sides completely. Don't worry about the bottom of the egg - it is not critical that it be covered completely. Let excess chocolate drain through the tines of the fork back into the saucepan. Gently slide the dipped egg onto a waxed paper lined tray. Repeat, returning the saucepan to the heat for a few seconds if chocolate starts to thicken.

Let chocolate set until "dry." You may refrigerate to speed the process. Devoted egg makers may wish to decorate finished eggs with decorator's icing.

All chocolate, including your chocolate eggs, store best in a cool, dark place. If you don't have such a place, store them loosely covered in the refrigerator. Before serving, leave them out uncovered (to reduce condensation) to reach room temperature. Like cheese, the candy will be softer, creamier and tastier if allowed to reach room temperature before eating. However, this may be difficult to police.