Happy Easter! I meant to post these yesterday but ran out of time - busy day! These are not the creamy peanut butter centers similar to buckeyes or Reese's Eggs. Instead they are chewy and crispy almost like a Whatchamacallit candy bar. They take some patience to make but are well worth the effort.
CHOCOLATE COVERED EASTER EGGS
adapted from Crunchy Chocolate Eggs on Allrecipes.com
1 cup packed brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp. vanilla
2 cups corn flakes, slightly crushed
2 1/2 cups crisp rice cereal
3 1/2 cups semi-sweet or milk chocolate chips
1 Tbsp. shortening
candy sprinkles or white chocolate for drizzle
In a large saucepan, combine brown sugar, corn syrup, and peanut butter. Cook and stir over medium heat until smooth. Remove from heat and stir in vanilla. Stir in corn flakes and rice cereal until thoroughly mixed.
Drop by rounded tablespoonfuls onto wax paper lined cookie sheet (I use a medium-sized cookie scoop). Roll into balls and pinch one end slightly to create egg shape:
Refrigerate until firm.
In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off and place on wax paper lined baking sheets. Decorate with candy sprinkles or drizzle with white chocolate. Refrigerate until chocolate is firm.
Eggs are best eaten at room temperature.