Just in case you didn’t find enough chocolate eggs over the weekend, I thought I’d share this delicious recipe for gluten free, crispy, peanut-butter-and-chocolate eggs!
It was such a fun, easy, and yummy holiday treat to make, and Bundle even painted an egg carton to hold them for our Easter dessert evening with family. They turned out even cuter than I thought they would.
Whether you’re finished celebrating the holiday or not, give these a try! Your sweet tooth will not be disappointed.
Gluten Free Crispy, Chocolate Peanut Butter Eggs
*Makes about 2 dozen eggs
1 1/4 c. creamy peanut butter
1/2 c. unsweetened cocoa powder
1/2 c. light Karo syrup
2 c. Cheerios cereal, crushed
1 c. powdered sugar
6-8 squares of white chocolate or almond bark
1 drop food dye or coloring (we used red to make a pink drizzle)
sprinkles for decorating 🙂
Combine the crushed Cheerios (how great is it that nearly everything Cheerio’s brand is gluten free now?), powdered sugar, and cocoa powder in a large mixing bowl. Add the syrup and peanut butter and stir vigorously to combine. I used a rubber spatula and mixed A LOT, but you could also try using a hand mixer for a quicker mixing time. You’ll want a sticky, thick mixture.
Roll the mixture into egg shapes (about the size of a small chicken’s egg) and place on a tray in the fridge. While eggs chill, melt 5 of the almond bark squares over medium-low heat on the stovetop. Stir consistently so it won’t burn. Melt the extra square of almond bark in a small bowl in the microwave – it’ll only take about 30 seconds. Add the food coloring to the small bowl of melted bark and stir well. You should end up with one large saucepan full of white almond bark, and one small bowl of colored almond bark.
Remove the eggs from the fridge and roll each one in the white bark first. Lay on wax paper or a silicone mat to harden. Drizzle each egg with the colored bark and top with sprinkles.
Return the eggs to the fridge or freezer to completely harden. They should be ready to serve within 20 or so minutes, but we had them chill overnight.
I think they’re delicious served cold with a hot cup of coffee!
When we celebrated Easter over this last weekend, my mom made a delicious white and milk chocolate pudding, topped with some instant coffee, and this little peanut butter egg treats paired perfectly with them! It was nice enough that we could even enjoy them outdoors with twinkle lights on the patio.
I’m already wishing for more warm evenings and chocolate peanut butter eggs! 😀
Happy belated Easter celebrating!
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