Chocolate Peanut Butter Easter Eggs
1 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3 cups powdered sugar
1 (12 oz.) package semi-sweet chocolate chips
28 lollipop sticks
Sweetened coconut flakes, toasted
- LINE baking sheet with wax paper. Beat peanut butter, 1/4 cup shortening and sugar in large bowl with electric mixer on medium low speed until mixture comes together. Form heaping tablespoonfuls of mixture into egg shape. Place on prepared baking sheet. Repeat with remaining mixture. Freeze 1 hour.
- MICROWAVE chocolate and remaining shortening in microwave-safe bowl on HIGH 30 seconds. Stir. Microwave an addtional 30 seconds or until melted and smooth when stirred. Dip one end of lollipop stick into chocolate mixture. Insert stick into bottom center of each egg. Repeat with remaining eggs.
- DIP each egg into chocolate to coat completely. Return to prepared baking sheet. Sprinkle immediately with decorator sprinkles or coconut, if desired. Chill 30 minutes or until chocolate is set. Store in air tight container in refrigerator.
Serving Size (1 egg of 28), Calories 200 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 0mg, Sodium 45mg, Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 20g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%.