Chocolate peanut butter (sunbutter) eggs

My sister's friend, Adrienne (Our Unexpected Journey), posted a recipe for chocolate peanut butter eggs a few days ago. The eggs looked so yummy and fun to make, we decided to make some ourselves. We invited Everest's friend Nolan over to help us make them. We used sunbutter instead of peanut butter (since Everest is slightly allergic to peanuts). We do not typically make treats with this much sugar in them, but we are giving most of them away. Thanks Adrienne.

Everest measuring the sunbutter.                                     Everest and Leaf mixing the sunbutter, butter and
                                                                                      sugar. Yes, Everest is licking his fingers, he washed
                                                                                      his hands at least four times during the making.

 











This is what Meridith did most of the time!                                                                                      

Everest perfecting the egg shape. Look at the concentration!

Leaf helping to make eggs.     All the kids ready to put the eggs in the freezer.

The mama's dipped the eggs in the chocolate (the kids didn't want to), and the boys got to add the sprinkles (much more fun than dipping!)

 The finished product. Don't they look good? We will make these again for another holiday. The peanut butter molds easily so we could make it into another shape.And yes, they are VERY good!

Chocolate peanut butter eggs. (recipe modified from Adrienne)

1 (16 oz) bag of confectioner sugar
1 1/4 cup creaming peanut butter (sunbutter or almond butter)
5 Tbsp butter-softened
5 Tbsp milk
24 oz package of chocolate chips, almond bark or bakers chocolate (or whatever mix of chocolate you have in your house)

In a mixing bowl, combine sunbutter and butter. Add sugar and milk (add a Tbsp at a time). Mixture will be a little dry, but should still hold together. Mold mixture into desired shape. Put shapes onto a baking pan with waxed paper. Freeze for about 1 hour.
Melt the chocolate (we put it in a small crock pot on low)
When the eggs are frozen, pick them up with a fork or skewer and dip in the chocolate. Place them back onto the wax paper and add sprinkles. You need to add them quickly because the chocolate hardens. We were going to decorate some with icing, but ran out of time.

Adrienne had a recipe for coconut eggs too. We didn't get a chance to make these, but we will sometime!