Chocolate Peanut Butter Easter Eggs

I have the best Grandpa ever. Papa comes over every month with newspaper clippings of different recipes and craft ideas that he knows I will like. Well, this little gem was from Reader's Digest and as Papa says, "It's a Winner!". These are beyond delicious. I ate freaking four of them today. Seriously!? Yes, today was not good. I also ate a brownie. And cheddar cheese and baked Ruffles. Dear God, did I have anything of nutritional value today?  I'm only eating quinoa and lettuce tomorrow. I'm serious.


Chocolate Peanut Butter Easter Eggs


1/2 cup butter, softened
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark (or milk) chocolate chips
1 tbs vegetable shortening
5 oz White chocolate and food coloring gels


1. In a large bowl, cream the butter.

2. Gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla.

3. With your hands shape the mixture into 16 eggs and place on waxed paper-lined baking sheets. Refrigerate for 1 hour.
4. In a microwave safe bowl, melt dark or milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate and allow excess to drip off. Decorate with sprinkles or leave as is. Return eggs to waxed paper. Chill until set. If you would like to use the white chocolate to stripe the eggs, microwave the chips and add a couple drops of food coloring gel until you achieve your desired color. Place in a piping bag and gently stripe your eggs. Refrigerate until set once again. 

Recipe from Reader's Digest.