share. The Brookshire's Blog

Family Matters: Easter Eggs


Homemade Easter Peanut Butter EggsAbout three years ago, I decided to stop putting candy in my kids’ Easter baskets. It almost never got eaten, and they were more about the iTunes gift card anyway. It was kind of a letdown, but it was really just not something they were interested in.

However, we started making our own Easter treats! Now, not only do they eat what we make and love it, but we also get to spend some quality time together in the kitchen, which is our favorite place to be.

These are so much fun to make! There is no baking required (so you can eat them more quickly!), and there are a lot of hands-on steps. You can really make these any size. We’ve done lots of bite-sized versions, and then my son, of course, had to try a super-sized egg, which he kept all for himself.

The spring-colored sprinkles make these pretty and festive, or you can use drizzles of colored decorative icing.

TIP: Some kids don’t like getting their hands dirty and that’s fine. Slip their hands into a plastic baggie sprayed with nonstick cooking spray to keep their hands clean, but still let them participate in the egg-shaping.

Homemade Easter Peanut Butter Eggs
Prep Time: 1 hour 30 minutes

Ingredients:
1/2 cup Brookshire’s Unsalted Butter, softened
2 1/3 cups powdered sugar, sifted
1 cup Food Club Graham Cracker Crumbs, finely crushed
1/2 cup Food Club Creamy Peanut Butter
1/2 tsp pure vanilla extract
1 1/2 cups Food Club Real Semi-Sweet Chocolate Chips
2 Tbs shortening
Food Club Sprinkles, for decoration

Directions:
In the bowl of an electric mixer, whip butter for 1 minute. Gradually add the powdered sugar, mixing and scraping sides of bowl occasionally. Add crushed crumbs, peanut butter and vanilla. Combine well.

Using your hands, shape the peanut butter mixture into 16 egg-shaped ovals. Place on baking sheets that have been lined with waxed paper. Refrigerate 30 minutes or until firm.

When eggs are firm, melt your chocolate chips and shortening together in the microwave on medium-low power until smooth, stirring at 30-second intervals. Dip each egg in the melted chocolate, allowing the excess to drip off before placing on the waxed paper or wire rack. Decorate with sprinkles and chill again until set. Store in an airtight container in the refrigerator.

Serves 16

Nutritional Information: Calories Per Serving: 309, Fat: 18 g (9 g Saturated Fat), Cholesterol: 15 mg, Sodium: 125 mg, Carbohydrates: 37 g, Fiber: 2 g, Protein: 2 g.

View this recipe to print or add items to My Shopping List.


Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco