I realize Easter is over for this year, but I wanted to share the peanut butter eggs I made last week. I gifted most of them to church people (and used the pretty gift bags Abby sent me -- THANK YOU ABBY!), but of course some of them made their way into mine (and my families) mouth first!
Peanut Butter Eggs Recipe #1
6 T. butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1 3/4 cups powdered sugar
Chocolate (or White) candy coating OR 1 pkg. semi-sweet chocolate chips
shortening OR oil
Combine butter, peanut butter, and marshmallow creme --beat till smooth. Gradually beat in powdered sugar. Refrigerate for 1 hour before forming into eggs. Freeze the eggs for 1 hour before dipping in chocolate.
Melt the chocolate candy coating and 2 tsp. shortening or oil. Stir till smooth, dip eggs. Let stand till set. Enjoy!
Peanut Butter Eggs Recipe #2
1 cup peanut butter
3 cups powdered sugar
4 sheets of graham crackers (crushed)
4 T. butter
3/4 tsp. salt
3-4 T. milk
Chocolate (or White) candy coating OR 1 pkg. semi-sweet chocolate chips
Shortening OR Oil
Combine peanut butter, powdered sugar, graham crackers, butter, salt, and milk. Mix well.
Form into eggs, freeze 1 hour.
Melt candy coating and 2 tsp. shortening or oil.
Dip eggs.
Let set till chocolate hardens.
Optional: Drizzle with white chocolate.
Enjoy!
My personal favorite is the second recipe. The first one turns out pretty soft and creamy inside -- sort of tastes like the
peanut butter fudge I make. The second is a bit firmer, and I just like the taste of it a bit better.
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Whatever you want Wednesday