Peanut Butter Cake Batter Crunch Eggs
Serves 1215 mins prep0 mins cook
These Peanut Butter Cake Batter Crunch Eggs bring together the flavors of a Reese’s cup and birthday cake into a delightful treat. Made with wholesome ingredients, including dairy-free white chocolate and gluten-free brown rice crisps, this recipe can easily be made vegan. They're perfect for any celebration, and can be shared with friends! Melt in your mouth with a delightful crunch.
0 servings
What you need
Instructions
1: Mix together the peanut butter, honey, vanilla extract, and almond extract until smooth. 2: Add the arrowroot starch and mix again. 3: Add the brown rice crisps and the sprinkles and mix again. 4: Form the mixture into egg shapes. 5: Place the eggs on parchment paper and put them in the freezer for a minimum of 15 minutes. 6: Before removing the eggs from the freezer, melt the white chocolate in 30-second intervals, mixing at each interval. 7: Add sprinkles to the top of the melted chocolate before it hardens.View original recipe