An Amazing Crunchy Chocolate Eggs

This Easter try making this crunchy chocolate eggs. You sweet tooth will certainly be satisfied. But, it’s not just about indulging in the deliciousness of chocolate eggs. It’s also about the symbolism they hold. Just as an egg holds the potential for new life, this Easter can be the start of a new chapter in your life.

Maybe you’ve been wanting to pursue a new hobby or take a step towards a new career. Or perhaps you’ve been needing to forgive someone or let go of a grudge. Whatever it may be, let this Easter and these chocolate eggs be a reminder that it’s never too late to start anew. As you bite into the crunchy chocolate shell and taste the creamy center, let it be a moment of indulgence but also of reflection. Reflect on the potential for growth and new beginnings in your life.

Ingredients

  • 1 cup packed brown sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 2 cup cornflakes
  • 2 cup crisp rice cereal
  • 1/2 cup finely chopped peanuts
  • 3 3/4 cup semisweet chocolate or dark chocolate bar or chips
  • 1 1/2 tsp. shortening
  • Candy sprinkles (optional)

Direction

  • In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in the cereals and peanuts.
  • When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.

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Crunchy Chocolate Eggs

Calories:

Ingredients

  • 1 cup packed brown sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 2 cups cornflakes
  • 2 cups crisp rice cereal
  • ½ cup finely chopped peanuts
  • 3 ¾ cup semisweet chocolate or dark chocolate bar or chips
  • 1 ½ teaspoon shortening
  • Candy sprinkles (optional)

Instructions

  • In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in the cereals and peanuts.
  • When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.
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