White Chocolate Dipped Peanut Butter Easter Eggs Recipe
If you like Peanut Butter Balls or Peanut Butter Cups, you will love these! I made a batch for my son-in-law to take to work and he said they were as addicting as "crack" and everyone loved them:) Hope you give these White Chocolate dipped Peanut Butter Eggs a try and put a few in your Easter Basket~
- 1/2 cup butter, softened
- 2 1/3 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 1 cup creamy peanut butter
- 1/2 t vanilla extract
- 1 1/2 cups white chocolate chips
- 1 T shortening
- Sprinkles of your choice, I used Cow shaped sprinkles:)
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 to 20 eggs; place on waxed paper or foil lined baking sheets. Refrigerate for 30 minutes or up to 2 hours and firm.
In a microwave, melt the white chocolate chips and shortening; stir until smooth. Dip the eggs in the melted chocolate; allow excess to drip off. Decorate with sprinkles; return the eggs to waxed or foil lined baking sheets and chill until set. Store in an airtight container in the refrigerator. Enjoy!
Kitchen Tip: To help prevent cracks in cheesecake, do not overbeat the mixture once the eggs are added.