Homemade Peanut Butter Eggs

Prep: 25 minutes plus chilling and freezing
Cook: 2 minutes • Serves: 16

8 whole sheets Best Yet® honey graham crackers, broken into large pieces
1 cup Best Yet® powdered sugar
1/2 cup Best Yet® creamy peanut butter
1/2 cup Best Yet® unsalted butter, melted
1-1/2 cups Best Yet® real milk chocolate chips
1 tablespoon Best Yet® vegetable oil

1. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, sugar, peanut butter and butter until combined. Makes about 1-1/2 cups.

2. Using 2 small spoons, drop 1-1/2 tablespoons graham cracker mixture into mounds, 2 inches apart, onto prepared pan; refrigerate 30 minutes.

3. With hands, form graham cracker mixture into egg shapes and place on same pan; freeze 30 minutes.

4. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.

5. With fork, dip eggs into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan. Reheat melted chocolate as necessary if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens. Makes 16 eggs.

Approximate nutritional values per serving (1 egg):
235 Calories, 15g Fat (7g Saturated), 18mg Cholesterol, 78mg Sodium,
23g Carbohydrates, 1g Fiber, 27g Sugars, 17g Added Sugars, 3g Protein

Chef Tip:
Let the kids have fun decorating the eggs once they have hardened. Drizzle with melted white chocolate, vanilla-flavored candy bark or pastel-colored candy melts; add pastel-colored jimmies/sprinkles.