Nutrition

Ingredients

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups light blue candy coating disks
• 2 tablespoons shortening
• 1 teaspoon baking cocoa

Instructions

1. 1 In a large bowl, use a hand mixer or stand mixer to beat the peanut butter, softened butter and vanilla extract until blended. Gradually beat in the confectioners' sugar and graham cracker crumbs until well combined.
2. 2 Scoop the mixture into 16 portions, then shape each into an egg. You can make them 3-D or 2-D, but we prefer the 3-D look a bit more. Place the shaped eggs on waxed paper-lined baking sheets and refrigerate them until firm, about 30 minutes.
3. 3 In a microwave, melt the candy coating chips and shortening together in quick increments so the candy coating doesn’t burn, about 20 seconds. Stir between each 20-second increment, melting and stirring until the mixture is completely smooth. Dip the chilled peanut butter eggs in the coating mixture, allowing the excess to drip off so the coating doesn’t create a “foot.” Return the eggs to the waxed paper-lined baking sheets (change the waxed paper if it looks greasy). Refrigerate the coated eggs for 30 minutes. Editor’s Tip: You can use a fork or a wooden skewer to dip the eggs in the coating.
4. 4 In a small bowl, mix the baking cocoa with 1 tablespoon of water until the baking cocoa is dissolved. Dip a food-safe small paintbrush into the coloring. Using your thumb, flick the bristles back quickly to fleck the eggs with brown speckles. Let the speckles stand until they’re set. Enjoy!

Original Source

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