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1
In the bowl of a standing mixer, combine peanut butter and butter until light and fluffy.
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2
Gradually add the sifted confectioners' sugar.
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3
Reduce the speed to low and add the crispy rice cereal just until combined.
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4
Cover and place the bowl in the refrigerator for about an hour (do not skip this step!
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5
).
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6
Line a baking tray with wax paper.
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7
Remove the bowl from the refrigerator.
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8
Shape mixture into egg shapes and place them on wax lined baking tray.
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9
Recipe make approximately 20 eggs.
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10
Place baking tray in the freezer for a minimum of 30 minutes.
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11
While eggs are freezing, use a double boiler and melt dark chocolate chips and shortening over low heat.
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12
Remove eggs from the freezer and using toothpicks, dip eggs in melted chocolate.
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13
Place back on wax lined baking tray.
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14
(At this point, you can sprinkle the eggs with coconut if you like.)
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15
Once all eggs are covered in chocolate, place trays in refrigerator to cool.
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16
While eggs are cooling, use a zip top plastic bag to melt the white chocolate and any food coloring in the microwave.
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17
Microwave for 10 seconds at a time, massaging the food coloring into the chocolate until completely melted.
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18
Remove the eggs from the refrigerator and allow to sit a minute.
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19
Snip the ends of the zip top bag and drizzle the colored white chocolate over the cooled eggs to decorate.
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20
To serve, line a plate with coconut and place eggs on top.
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21
SERVING SUGGESTION:.
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22
Serve with a cold glass of milk!
