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My review
Peanut Butter Rice Krispies® Treat Eggs
Ashley Baron Rodriguez
"Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center.
A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here."
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Ingredients
1 h 50 m servings 226 calsOriginal recipe yields 24 servings (24 eggs)
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- US
- Metric
Directions
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- Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
- Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
- Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
- Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.
Footnotes
- Cook's Notes:
- These eggs will keep for up to 1 week if stored in an airtight container.
- To maintain the sheen of the chocolate, keep refrigerated until ready to serve.
- You can use bittersweet instead of semisweet chocolate, if desired.
Nutrition Facts
Per Serving: 226 calories; 10.8 g fat; 32.2 g carbohydrates; 2.4 g protein; 10 mg cholesterol; 149 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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4/12/2015
Great flavor and worth the extra step of making the filling. I melted milk chocolate with a dab of coconut oil and the subtle flavor really made these treats extra special.
7/23/2015
I made these in a 9x13" pan, more like Peanut Butter Rice Krispie Treat Bars with Chocolate Frosting, and cut them into squares. I completely left out the yolk part, otherwise I followed the rec...
4/3/2018
This was really, really good. Just be careful to make sure the “yolks” are really chilled before starting to make the “whites.” I froze them for a while and they worked out really well.