I wonder if you could use nutella or almond butter instead of PB. Thanks for sharing this recipe! These are my ALL TIME favourite Easter treats! Return it to the baking sheet, and repeat with all of the peanut butter eggs… Stir in coconut if desired. I have never noticed any off taste from the Crisco, as it’s quite neutral. We’ve made our own pb cups before as well, and there is no going back once you’ve done that. I made these today, they are very easy to make, I had a hard time dipping them in the chocolate, my fork kept getting away from me and there was a quite a bit of excess on the wax paper on it. Place on waxed paper-lined. You can substitute refined coconut oil for the vegetable shortening in the coating. :) If you don’t have the say Crisco shortening (in the can or sticks) can you substitute with liquid vegetable oil? Line a baking sheet with wax paper or parchment paper; set aside. = ). They look so lovely! My Husband was walking past and saw the screen and just begged me to make these for him!! If you search on google.com you will fing many recipes for coconut fudge. Will be freezing them also. I used Skippy peanut butter and the peanut butter mixture was soo sticky and runny. Hi Bonnie, I just used some spring-themed sprinkles that I got at the grocery store :). Thanks Michelle, for a spot-on recipe! :0) How long do these typically last in the ‘fridge? I’ve been wanting them but since it’s Christmas I decided to tweak it just a bit. I do not care for the taste it gives the chocolate. I didn’t know if you had anything like this. The shortening also helps the chocolate “set”. In some ways, it was actually better. If you add a big heaping spoon of peanut butter instead of shortening, it adds to the flavor, and produces the same result as the shortening. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Remove it from the bowl, letting any excess chocolate drip off. Actually Crisco is a Brand of Shortening. I love treats that look like they were way more difficult to make than they actually are. The secret is not to tell anyone how easy they are, so they can think you slaved all day and conquered some culinary feat! Taste of Home is America's #1 cooking magazine. I was really nervous about changing the recipe, but they are wonderful! Your email address will not be published. Not Michelle but in my experience, the shortening will help keep the chocolate smoother and “thinner” so that you don’t end up with a big “wad” of chocolate around each egg. Oooh I haven not, but that sounds great, I will be on the hunt! Many thanks!! It really keeps the chocolate thin and from clumping up. Even added Easter sprinkles on top of the egg. can’t wait to share these family and friends! Yep a great substitute for shortening is wax believe it or not. For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag.

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