Crunchy Chocolate Eggs Recipe

4.5 5 6
Crunchy Chocolate Eggs Recipe
Crunchy Chocolate Eggs Recipe photo by Taste of Home
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Crunchy Chocolate Eggs Recipe

Read Reviews
4.5 5 6
Publisher Photo
I've been making these chocolate candies since my children were young, and we still look forward to them every year. —Janis Plourde, Smooth Rock Falls, Ontario
Featured In: Homemade Easter Candy
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. + standing
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. + standing

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

  • 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
  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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Reviews forCrunchy Chocolate Eggs

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tammycookblogsbooks User ID: 7112115 247106
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!"

MY REVIEW
cklop User ID: 5532820 60790
Reviewed Mar. 31, 2014

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

MY REVIEW
JillAndLea User ID: 1675407 60789
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."

MY REVIEW
cook24 User ID: 4051887 67187
Reviewed Apr. 5, 2009

"These are so good!"

MY REVIEW
Cookin_Mom User ID: 348042 106807
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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