Ingredients

• 3/4 cup Peanut Butter
• 3 tablespoons Butter
• 3 tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1 cup Confectioners’ Sugar
• 1 12-ounce bag of Milk Chocolate Chips
• 2 tablespoons shortening, such as Crisco
• Sprinkles, Cake Decorating Frosting (optional decorations)

bon COOK Products Used

Directions

1. In a saucepan on low heat, combine the Peanut Butter, Brown Sugar, Salt and Vanilla, stirring until creamy and smooth
2. Remove from heat and stir in the Confectioners’ Sugar, ½ cup at a time, then allow mixture to cool to room temperature
3. Place Tray on Perforated Baking Sheet and using a 1-inch cookie scoop or spoon, scoop mixture into balls and press into the Egg Tray, filling about ¾ of the way to the top, then place in the freezer for 30 minutes
4. When ready, melt the Chocolate Chips in a microwave safe bowl for 30 second intervals, stirring in between (this may take 3 intervals) and making sure it does not burn, then stir in the Shortening
5. Using a fork, dip the Eggs in the Chocolate to coat and place on the Baking Sheet to harden again
6. Decorate with Frosting and Sprinkles or leave as-is, as they can be enjoyed for Easter or any time of year!

Time:

Recipe Yield