- 2 cups powdered sugar
- 1 cup graham cracker crumbs
- 1 cup creamy peanut butter
- 1 stick melted butter
- 1–2 tablespoons milk, if necessary, to soften
- 1 large bag sliced almonds (see note)
- 12 ounces semisweet chocolate chips
- 2 heaping tablespoons shortening
- Spray food coloring (I used gold, blue, and red)
- In a large bowl, combine the powdered sugar, graham cracker crumbs, peanut butter, and melted butter. Use a hand mixer to mix until well-combined. Use your hands to smush the dough together and roll into 2″ balls. If the dough is too crumbly, mix in a tablespoon of milk at a time to soften it.
- Place the peanut butter dough balls onto a wax paper lined baking sheet and gently press into egg shapes. Starting from the bottom, very gently push in the sliced almonds, overlapping each layer slightly, to give a scaly look. Be careful not to push hard because the almonds can easily break. This step requires some patience!
- Transfer the baking sheet to the freezer and allow to chill until solid.
- In a medium-sized, microwave safe bowl, combine the chocolate chips and shortening. Microwave in 30 second intervals, stirring in between, until smooth and entirely melted.
- One at a time, set a peanut butter egg on top of a fork or spoon and dip into the melted chocolate. Spoon over the chocolate and flip to coat. Using the fork, lift the egg from the chocolate. Shake and tap the handle of the fork against the bowl to encourage any excess chocolate to drip off and better reveal the scales. Set back onto the wax paper and repeat for remaining eggs.
- Let the chocolate dry and set. To speed up this step, you can set the baking sheet of eggs in the refrigerator.
- Spray the eggs all over with gold food coloring and then use gold, blue, and red to create an ombre effect. The best results occur when keeping gold at the bottom and layering the other colors from the top down. Allow the spray coloring to dry, and then serve.
Measuring the amount of almonds is tough to do, as the amount of intact sliced almonds will vary depending on the bag. Look for bags of sliced almonds that aren’t broken up, because you can’t use the broken ones! I bought a 16 ounce bag for this recipe, and while I didn’t use even half of the almonds slices, I was glad that I could easily and quickly pick through for pieces that weren’t broken.