are filled with peanut butter! Who doesn't love a nice big chocolate peanut butter egg? I decided to make up a batch to bring to Easter dinner - if ever there is a holiday that demands chocolate it's Easter. I used this recipe from Gale Gand of the Food Network and just shaped the peanut butter mixture into eggs instead of balls. I topped the finished eggs with some Easter sprinkles. They were delicious and tasted almost exactly like Reese's eggs. I did find the peanut butter mixture to be rather dry and added about 1/3 cup extra peanut butter to make it easier to work with. Aside from that, this recipe is a winner. Happy Easter!
Peanut Butter Eggs
1 jar (18 ounces) creamy peanut butter
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 packages dark cocoa candy melts, melted
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Decorate as desired. Let the chocolate set before serving.