Crispy Easter Eggs Recipes

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

CRISPY EASTER EGGS

Steps:

• In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from the heat, then add the rice cereal and stir until well coated.
• Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side. If the mixture is too sticky, you can spray your hands with a light cooking spray. Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set. Repeat with the remaining rice cereal mixture and chocolate eggs.

CHOCOLATEY RICE KRISPIES EASTER EGGS

Steps:

• In a large saucepan over medium-low heat, melt margarine and peanut butter.
• Stir in marshmallows, stir until melted and well blended. Stir in chocolate chips until melted; remove from heat.
• Stir in Rice Krisies until coated.
• Working quickly, shape Rice Krispies into egg shapes.
• It is useful to have a hollow plastic egg you can press the rice krispies into as a form; we use a jello egg mold, then press the two half eggs together by hand.
• If Rice Krispie mixture starts to harden, replace saucepan over low heat.
• Let Rice Krispie eggs cool in fridge or at room temperature.
• When cool, melt butterscotch chips in microwave on low heat for about 30 seconds at a time stirring often - careful not to burn!
• Spread melted butterscotch chips on the top of each eggs; dip egg into chocolate sprinkles.
• Let eggs cool; individually wrap in saran wrap.
• This recipe makes about 14 medium-large eggs.

PEANUT BUTTER EGGS II

Steps:

• In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
• Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.