Peanut Butter Rice Krispies® Treat Eggs

Ingredients

• Yolk:
• 1 cup confectioners’ sugar
• 2 tablespoons softened butter
• 2 tablespoons corn syrup
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• Yellow food coloring
• Rice Krispies Treats:
• 6 tablespoons butter, softened
• 1 (10 ounce) package marshmallows
• 1/2 cup peanut butter
• 6 cups crispy rice cereal (such as Rice Krispies)
• 1/4 teaspoon kosher salt
• 1 (12 ounce) bag semisweet chocolate chips

Directions

Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired “yolk” color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.

Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.

Roll “yolk” mixture into gumball-size balls, about 1/2 teaspoon “yolk” mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 “yolk” in the indentation. Wrap the cereal treat around the “yolk” and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and “yolks. ” Set completed “eggs” on a plate and refrigerate until firmed, at least 15 minutes.

Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal “egg” into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.