I have recently become completely obsessed with Pinterest. YES! Have you joined? If so, please follow me at http://www.pinterest.com/chrissyolinger
One of my folders, FOOD, resulted in a recipe request on twitter, and some additional interest on facebook. We make these every year and they never last very long. I also make a walnut-fudge version and a cherry cream version. Ultra simple!
Just a heads-up—these are a FANTASTIC thing to make with kids. Lots of yummy mess and mostly hand-mixing and molding. A test-run before Easter would be a great vacation day project.
HOME MADE PEANUTBUTTER EGGS
1/2 cup Reese's Creamy Peanutbutter
1/2 cup softened butter
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 teaspoon vanilla extract
1-1/2 cups quality chocolate chips OR good melting chocolate
2 tablespoons butter
Combine all the egg ingredients in a large bowl, and mix until well combined. Using your hands, shape into eggs (flat bottoms, please). Place on waxed paper. I put these in the frig for about a half hour to firm up and cool before dipping.
In a double boiler OR microwave, melt chocolate chips and butter. Blend until smooth and glossy. Using a large spoon or spatula, dip the eggs in the chocolate and place back on waxed paper. Chill until firm (they begin setting as you work).
Yields between 12 and 16, depending on how large your eggs are.