Ingredients40 m servings
- 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 the cereals and peanuts.
- When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. From 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.
- Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
ReviewsRead all reviews 11
I made this with my 4 year old granddaughter Hannah, and they turned out great. A little messy, but that's what made it fun to do with her. There is someone at her preschool that has a nut alerg...
these are soooo great and sooo simple to make. This will be a staple in my house for easter.
These eggs were definitely quick and easy to make, and extremely rich! I couldn't finish one small egg without a hugh glass of milk. I liked the crunch that the cereals and nuts added but still ...
Yum, yum, yum!!! Though a little messy, these weren't hard to make, and are delicious! My only change was that I added 4 full c. of chocolate chips and roughly doubled the shortening (we tried...
These were yummy and crunchy. Hubby liked better than the plain PB and rice crispy ones. I used Almond bark vs choc chips and it worked well.
I think this recipe is "good"; my roommate thinks it is "great". Although the final product is pretty yummy, making these eggs is much harder than the other reviews let on. After heating the pea...
These were really fun. We did change things up a little, use a little more of each cereal and drop the nuts. 2nd time, used white chocolate and almond butter for the peanut butter. Kids loved...
so darn good! Easy to make - a little time consuming, but well worth it! I had someone ask for their birthday request already - for next March (it's only April).