Homemade Peanut Butter Easter Eggs

Make this Easter holiday extra special by making your own candy. These Peanut Butter Eggs are just as good or even better than the name brand ones you buy in the store. And they are a lot cheaper, too! No two eggs will ever be the same. Peanut butter and chocolate; two great tastes in one.

Ingredients

3/4 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar
1 c. graham cracker crumbs
1 1/2 c. semi-sweet chocolate chips
2 Tbs. shortening
powdered sugar for frosting decorations or sprinkles See below.

Directions

Beat peanut butter, butter and vanilla on medium high speed until thoroughly combined.  Turn the mixer on low as you gradually add the powdered sugar and graham cracker crumbs. 

Form into 16 egg shapes. Place on a tray or cookie sheet lined with waxed paper.  Cover and chill the eggs for 4 hours, or until firm.

In a microwave safe container, melt the chocolate chips and shortening. Stir the mixture every 30 seconds until the chocolate is melted and smooth. You can also melt the chocolate chips using the stove top, over very low heat. Stir the chocolate and shortening constantly, so the chocolate does not burn. 

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs on the waxed paper.  Repeat this procedure for each egg. 

Decorate with sprinkles, or place the eggs in the refrigerator and chill until the chocolate is firm. Or you can decorate the eggs with powdered sugar icing.

Frosting 

To make the frosting, combine 2 cups powdered sugar, 4 teaspoons corn syrup, 1 teaspoon vanilla and 1 to 2 tablespoons milk. Beat until smooth and the right consistency for piping the frosting through a decorator bag or tube.  You may want to divide the frosting into separate containers and tint each one with a different color if desired.