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Peanut Butter Easter Eggs

 Peanut Butter Easter Eggs
Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! — Mary Joyce Johnson, Upper Darby, Pennsylvania
16 ServingsPrep: 35 min. + chilling Cook: 5 min.


  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/3 cups confectioners' sugar
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening
  • Confectioners' sugar icing, optional


  • In a large bowl, beat peanut butter, butter and vanilla until
  • blended. Gradually beat in confectioners' sugar and cracker crumbs.
  • Shape mixture into 16 eggs; place on waxed paper-lined baking
  • sheets. Refrigerate 30 minutes or until firm.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Dip eggs in chocolate mixture; allow excess to drip off.
  • Return eggs to baking sheets. Refrigerate 30 minutes.
  • If desired, decorate eggs with icing. Let stand until set. Store in
  • airtight containers in refrigerator. Yield: 16 eggs.
Confectioners' sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food

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Peanut Butter Easter Eggs (continued)

Editor's Note: coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.
Nutritional Facts: 1 egg (calculated without icing) equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.