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1
In a medium-sized microwave safe glass bowl, melt candy corn in the microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. With a silicone spatula, mix in peanut butter. Place it in the refrigerator for two hours.
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2
Scoop the mixture out with a teaspoon, and then roll between your palms, forming an egg shape. Place on a baking sheet lined with wax paper. Refrigerate the eggs for at least 1 hour.
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3
In a microwave safe small glass bowl, melt the candy melts and Crisco in the microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.
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4
Gently drop the eggs in the chocolate one at a time, completely coating the egg surface. Shake any excess chocolate off as you remove the eggs from the chocolate on top of the tines of a fork. Place coated eggs on a baking sheet lined with wax paper. Refrigerate the eggs for at least 15 minutes.
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5
Remove the eggs from the refrigerator and break off any excess chocolate globs using your hands or a sharp knife.
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6
Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil. Reheat the leftover chocolate and drizzle the eggs with the tines of a fork, or by using a decorating bottle or parchment paper bag filled with the melted chocolate.
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7
Leaving the cookie rack on top of the baking sheet, place it in the refrigerator for at least 1 hour, before packaging in an airtight container.
