Yield: 24 Peanut Butter Eggs
- 2 graham crackers
- 1 cup smooth peanut butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 ounces (4 tbsp) butter, at room temperature
- 1/2 tsp salt
- 12 ounces chocolate candy coating
1. Place the graham crackers in a plastic bag and finely crush them with a rolling pin. Alternately, place them in a food processor and process them until they're in small crumbs.
2. Combine the graham cracker crumbs, peanut butter, powdered sugar, vanilla extract, butter, and salt in the bowl of a large mixer fitted with a paddle attachment.
3. Mix everything on low until it's blended together, then turn it to medium speed and beat for 1-2 minutes, until it's very smooth and well-combined.
4. Cover a baking sheet with parchment or waxed paper. Form the peanut butter mixture into small 1-inch balls, then pinch one end until it tapers into an egg shape. Place your peanut butter eggs on the baking sheet. You should get around 24 2-inch peanut butter eggs.
5. Refrigerate the tray for about 30 minutes, until the eggs are very firm.
6. Melt the candy coating in the microwave. Use dipping tools or a fork to dip the eggs one by one in the coating. Let the excess drip back into the bowl, then scrape the bottom of the egg against the lip of the bowl before placing it back on the baking sheet.
7. If you want to decorate your peanut butter eggs, sprinkle them with chopped nuts, sprinkles, or coconut while the coating is still wet. Repeat until all of the eggs are dipped.
8. Let the eggs sit at room temperature until the coating is set. Store Peanut Butter Eggs in an airtight container at room temperature for a week, or in the refrigerator for up to two weeks.