Crispy Peanut Butter Eggs

  

  

                

Imagine if a rice cereal treat and a peanut butter egg had little egg shaped babies...

Hello, You beautiful babies..where have you been all my life? Yum! 

This recipe was born of my love of rice cereal treats and those wonderful PB eggs that come out once a year and are scooped up in bulk for many households. I don't like feeling left out and took on the challenge of creating something new that would satisfy those sugar cravings and longing for traditional holiday treats. P.S: You're welcome. P.P.S: They are a candy so moderation is key.

Makes 10 

Ingredients for crispy base: 

1 Cup GF Crispy Rice Cereal 

1/4 Cup Organic Nautral Peanut Butter

1/4 Teaspoon Vanilla 

1 Tablespoon of melted Organic Coconut Oil

Pinch of salt 

Ingredients for Chocolate Layer: 

2 Tablespoons Melted Coconut Oil

2 Teaspoons Coconut Sugar

1 Tablespoon Unsweetned cocoa powder

1/8 Teaspoon Cinnamon 

Ingredients for Peanut Butter Layer: 

1/4 Cup Melted Coconut Oil

1 Tablespoon Organic Nautral Peanut Butter

1 Tablespoon Coconut Sugar 

Directions: 

Place a sheet of wax paper on a small cookie sheet and spray the wax paper with coconut oil.

In a Medium size bowl combine the ingredients for the crispie base. Stir. With two teaspoons from the eggs spooning the dough from one spoon into another until smooth and egg shaped ( about 2 inches long and 1 inch wide). Gently place on the cookie sheet. Repeat until all the dough is used. 

Place in the freezer for 10 mins. 

Meanwhile in two separate bowls combine the ingredients for each layer making sure to  stir until the sugar has dissolved. 

Remove cookie sheet from the freezer and using two forks gently place 1 "egg" at a time in to the chocolate mixture lifting with the forks and allowing the excess chocolate to drain off and place back on the cookie sheet. Repeat the process with each "egg". 

Place the cookie sheet back into the freezer for another 10 minutes. 

Remove the cookie sheet again and following the same process coat the "eggs" in the peanut butter mixture. Once all "eggs" have been dipped place them back on the cookie sheet and return to the freezer for at least 10 more minutes and up to 24 hours. 

Remove from the wax paper and serve. Best eaten shortly after removing from the freezer. They do not hold up to warmer temperatures for long. They can be frozen in an airtight freezer bag and wil last about a week. 

( I chose to serve mine on a bed of shredded Unsweetned coconut on a dish placed in an Easter basket.)