Have a great weekend!
Crispy Peanut Butter Marshmallow Truffle Eggs
makes about 2 dozen (depending on the size)
1 cup creamy peanut butter
4 tablespoons butter, at room temperature
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
2 cups puffed rice cereal
1/2 cup marshmallow creme
chocolate for dipping
I used a mixer for this, but you could totally do this by hand if you feel you need a workout. Cream the peanut butter and butter. Add the vanilla extract. Mix in the confectioners’ sugar and than add the puffed rice cereal. Don’t over mix that too hard so it stays crispy. Stir in the marshmallow cream. It will have a marbled effect which is just what you want. Use a regular sized ice cream scoop and scoop the peanut butter mixture onto parchment paper lined cookie sheets. Shape into egg shapes. Or leave in a round ball. Totally your preference. Freeze for about 1 hour. Melt your chocolate and dip the eggs into the chocolate. Place on the parchment paper. Let the chocolate set. I put some melted white chocolate on top to make it extra pretty. Enjoy!