Peanut Butter Easter Eggs

Half of a chocolate dipped peanut butter easter egg in egg carton.

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5 from 1 vote

Rice Crispy Peanut Butter Easter Eggs are creamy with a little crunch, fun to make, and even better to share!

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: American

Servings: eggs

Calories: 225kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Electric Mixer

Ingredients

1½ cups peanut butter
¼ cup salted butter, softened
1¾ cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
1 cup rice crispy cereal
340 grams white almond bark or candy melts
food coloring
2 teaspoons water
⅙ teaspoon cocoa powder

US Customary - Metric

Instructions

In a bowl, combine the peanut butter and softened butter. Mix with an electric mixer (or by hand vigorously) until smooth and creamy and there are no butter chunks left. See Note 1.
1½ cups peanut butter, ¼ cup salted butter, softened
Add powdered sugar, vanilla, and a pinch of salt and mix well (on low/medium speed if using an electric mixer) for about 1 minute to make sure all of the powdered sugar is mixed in.
If it's too crumbly to form balls, add a Tablespoon or so of peanut butter to mix in.
1¾ cups powdered sugar, 1 teaspoon vanilla extract, pinch of salt
Add in the rice crispy cereal last and mix in gently so they don't get smashed.
1 cup rice crispy cereal
Scoop into balls using a 1.5 Tablespoon Cookie Scoop, then roll into an egg shape. See Note 2.
Separate white chocolate into separate bowls (3-4 for different colors).
Melt chocolate in the microwave for 30 second bursts (twice) and then in 15 second bursts (as needed), stirring between each burst until chocolate is smooth and runny. See Note 3.
I add in the tiniest amount of food coloring, too much will cause it to seize.
340 grams white almond bark or candy melts, food coloring
Using a fork or a chocolate dipping tool, dip each egg in chocolate, tap it a little on the fork to help excess chocolate drip back into the bowl, and place on a parchment paper lined surface or tray.
Drop eggs gently on the parchment paper lined pan, and let cool until hardened.
Mix together a teaspoon or two of water and ⅛ teaspoon of cocoa powder. Dip a clean fork or pastry brush in it and tap it with your hand gently over the eggs to splatter little spots on the eggs. Let dry and enjoy!
⅙ teaspoon cocoa powder, 2 teaspoons water

Notes

Note 1. If there are a few butter chunks left, no worries! They usually work themselves out when the powdered sugar is added in.

Note 2. Rolling the eggs around a bit helps to melt the peanut butter a little to make the outsides smoother.

Note 3. If the chocolate seizes and gets hard you've heated it up to much or added too much coloring and will probably need to start over with new white chocolate.

Fridge: 2-3 weeks (chocolate may bloom if temperature fluctuates)

Freezer: up to 3 months (freeze on sheet, then bag).

Nutrition