Crunchy Chocolate Eggs Recipe

Crunchy Chocolate Eggs Recipe photo by Taste of Home

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"I've been making these candies since my children were young, and we never tire of the taste," writes Smooth Rock Falls, Ontario field editor Janis Plourde.

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Crunchy Chocolate Eggs Recipe

Prep: 40 min. + cooling

Yield: 54 Servings

40 40

Ingredients

1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3-3/4 cups semisweet chocolate chips
1-1/2 teaspoons shortening
Candy sprinkles

Directions

In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in cereals and peanuts.
When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set. Yield: about 4-1/2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Originally published as Crunchy Chocolate Eggs in Taste of Home February/March 2004, p49