Crunchy Chocolate Eggs Recipes

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

CRUNCHY CHOCOLATE PEANUT BUTTER EGGS

Steps:

• In a large saucepan, combine brown sugar, corn syrup and crunchy peanut butter.
• Cook and stir over medium heat until smooth. Remove from heat, stir in the cereals.
• Drop by a tablespoon onto a cookie sheet lined with aluminum foil that has been lightly sprayed with PAM or other non-stick spray. When cool enough to handle, spray your hands with PAM and shape each dropful into egg shape.
• Refrigerate until firm.
• Melt the chocolate chips and shortening in the microwave or in a double boiler, whichever you prefer. Stir until smooth and completely melted.
• Dip eggs in chocolate, turning to coat, and allowing excess to drip off.
• Place on cookie sheet and decorate with candy sprinkles. Let stand until set.
• Place in a decorative arrangement onto tinted coconut on a tray.