Crunchy Chocolate Eggs Recipe
Crunchy Chocolate Eggs Recipe photo by Taste of Home

Crunchy Chocolate Eggs Recipe

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I've been making these chocolate candies since my children were young, and we never tire of the taste. —Janis Plourde, Smooth Rock Falls, Ontario
TOTAL TIME: Prep: 40 min. + standing
MAKES:54 servings
TOTAL TIME: Prep: 40 min. + standing
MAKES: 54 servings


  • 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

Nutritional Facts

1 egg (calculated without sprinkles): 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.
  3. 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

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Reviewed Apr. 14, 2016

"When I read the review that said these taste like the Whatchamacallit candy bar introduced in the late 70's, I had to make them. They truly do taste like that candy bar. These are really good!"

Reviewed Mar. 31, 2014

"We have peanut allergies so can I substitute soy butter? Will the consistency stay the same?"

Reviewed Dec. 21, 2010

"Delicious. I have made them as eggs and as bars (put in 9x11 pan). My husband says they taste like a Whatchamacallit candy bar."

Reviewed Apr. 5, 2009

"These are so good!"

Reviewed Feb. 12, 2009

"I've made these as eggs, footballs, and will try them as hearts for Valentines. They are my boss's favorite treat."

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