Homemade Coconut Crunch Easter "Eggs"
Ingredients
- 1 ¼ cup grahamcracker crumbs
- 1 cup shreddedcoconut
- 2 ½ cups powdered sugar
- 1 cup crunchy peanut butter
- ½ c up melted butter
- 1 tsp vanilla
- ¼ teaspoon salt
- ½ lb chocolate candy coating
Instructions
- Preheat the oven to 325, and spread the coconut on a small baking sheet.
- Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
- Place the toasted coconut in a bowl along with 1 cup of the graham cracker crumbs, and 1.5 cups of powdered sugar.
- Stir vigorously for 5 minutes. (you could use an electric mixer here)
- Stop the mixer and add the peanut butter, melted butter, vanilla, and salt.
- Turn the mixer to low and mix until the candy is well-mixed.
- Add the remaining powdered sugar 1 /2 cup at a time, adding just enough to make the candy firm enough to shape into balls, but not so much that it becomes dry and crumbly.
- Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
- Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately twenty eggs.
- Put the eggs in a cool place (a refrigerator will work) to stay firm while you melt the chocolate candy coating.
- Place the chocolate in a saucepan ( microwave-safe bowl and microwave until melted) stirring after every minute to prevent overheating.
- Oncethe chocolate is melted, dip the eggs in the chocolate and replace them on thefoil-covered sheet. While the chocolate is still wet, sprinkle the tops of theeggs with the remaining crushed graham cracker crumbs
- Refrigeratefor 30 minutes to set the chocolate
- Crunchy Easter Eggs can be stored in a cool cellar or the refrigerator in an airtight container for up to a week.
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