If you like Peanut Butter Balls or
Peanut Butter Cups, you’ll love these!
Make a few peanut butter eggs and
put them in your Easter Basket~
2 1/3 cups
graham cracker crumbs
creamy or chunky peanut butter
1 1/2 cups
white chocolate chips
- In a large bowl, cream butter. Gradually add the confectioners’ sugar, graham cracker crumbs, peanut butter and vanilla. Shape into 16 to 20 eggs. Place on waxed paper or foil lined baking sheet. Refrigerate for 30 minutes or up to 2 hours.
- In a microwave, melt the white chocolate chips and shortening; stir until smooth.
- Dip the eggs in the melted chocolate. Place on wire rack, allow excess chocolate to drip off. Decorate with sprinkles. Return the eggs to waxed or foil lined baking sheet and chill until set.
- Store in an airtight container in the refrigerator.
Kitchen Tip: To help prevent cracks in cheesecake,
Do not overbeat the mixture once the eggs are added.