Peanut Butter Chocolate Eggs

I'll be honest, I got this recipe from the newspaper: it isn't my own. However, I will put in my own variations that I find work a little better.

Makes: 20 (according to the recipe but I find it makes more like 36 unless you make them HUGE)

You will need:

2 cups creamy peanut butter

3/4 cup butter, room temperature

3 cups confectioner's (powered) sugar, sifted

3 1/2 cups crispy rice cereal

1 1/2 packages (18 oz) dark chocolate chips (I prefer milk chocolate)

2 tablespoons vegetable shortening

1/2 bag (6 oz) white chocolate chips (optional)

Food coloring of your choice (optional)

Coconut(optional)

In a bowl of a standing mixer (I just use my hand mixer and it works just fine), combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners' sugar. Reduce speed to low and add crispy rice cereal just until combined. Cover and place bowl in refrigerator for about an hour (DO NOT SKIP THIS STEP!).

Line a baking tray with wax paper (I usually need 2 cookie sheets). Remove bowl from refrigerator. Shape mixture into approximately 20 (36) egg shapes and place on baking tray (I usually squeeze the "dough" in my hand and it makes it about the right shape and packs it tight enough that it stays together). Place baking tray in freezer for a minimum of 30 minutes (the last time I made them, I let them be in the freezer overnight and they dipped SO much easier. But it is up to you how long and how soon you need them!).

While eggs are freezing, use a double boiler and melt chocolate chips and shortening over low heat (I use the microwave. Use 70% power for one minute. Stir and then use 10-15 second intervals on 70% until completely melted). Remove eggs from freezer and, using toothpicks, dip eggs in melted chocolate (I use 2 forks because they fall off the toothpicks and it's hard to pick them up again). Place back on wax lined baking tray. (At this point, you can sprinkle eggs with coconut if you like. I don't.) Once all the eggs are covered in chocolate, place tray in refrigerator to cool. (You probably will have to warm up your chocolate a couple times while dipping. Just go 10-15 seconds).

While eggs are cooling, use a zip-top plastic bag to melt white chocolate and any food coloring in the microwave. Microwave for 10 seconds at a time, massaging food coloring into chocolate until completely melted. Remove eggs from refrigerator and allow to sit a minute. Snip end of zip-top bag and drizzle colored white chocolate over cooled eggs to decorate (make sure your hole is small or it won't drizzle well. I've made that mistake before).

To serve, line a plate with coconut and place eggs on top (I never do this, but I do keep them in the fridge because I like them better that way).

Enjoy! I'm am warning you that when you make these, you have to immediately get 1/2 of them out of your house or you will eat them ALL! =)