Crispy Chocolate Covered Peanut Butter Eggs

Sweet and salty peanut butter mixed with Rice Krispies for an added crunch all coated in sweet chocolate hardened to a crisp perfection.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, crispy, dessert, peanut butter

Prep Time: 15

Total Time: 1 15

Servings: servings

Calories: 163kcal

In the KitchenAid mixer, mix peanut butter and confectioners sugar until well combined.
Add in melted butter and mix well.
Remove the bowl from the KitchenAid. Add in the Rice Krispie cereal and fold in to peanut butter mixture using a rubber spatula.
Form the peanut butter mixture into egg shapes and place on a baking sheet covered with parchment paper.
Place the baking sheet in the fridge and allow the eggs to cool and set for about 30 minutes.
Melt the chocolate chips with vegetable shortening in the microwave. Initially, melt them for 30 seconds, remove and stir. Add the chocolate chips back in and heat another 10 seconds, remove and stir. Repeat this process until the chocolate is completely melted through.
Remove the eggs from the fridge. Dip each egg in the chocolate, coating the peanut butter. Allow any excess chocolate to drip off and move the egg back to the baking sheet.
Once all of the eggs are coated, place the baking sheet back into the fridge and allow the chocolate to harden. This will take about 30 minutes. After that they can be served.

Save leftovers in the fridge, this keeps the chocolate nice and crisp.