Yield: 15 servings
|1 cup||Semisweet chocolate disks --|
|1 \N||7 oz Hershey bar -- melted|
|4½ cup||Powdered sugar -- sifted|
|1 pounds||Peanut butter|
|1½ \N||Sticks butter|
|4 ounces||Cream cheese -- softened|
|5 cups||Powdered sugar --sifted|
PEANUT BUTTER EGGS
BUTTER CREAM EGGS
Chocolate Coating - In a double boiler, melt disks and Hershey bar.
Keep over heat as long as needed. Peanut Butter Eggs - In a small mixing bowl, combine 4½ cups sugar, peanut butter, and butter until thoroughly combined. Then, form into small eggs. Refrigerate a short time, about ½ hour on wax paper covered baking sheet. Dip in hot chocolate coating, using a fork. Butter Cream Eggs - In a small mixing bowl, combine cream cheese, butter, vanilla, and 5 cups sugar until thoroughly combined. Then, refrigerate a short time on wax paper covered baking sheet. Dip into hot chocolate coating, using a fork.
Recipe By : Anita A. Matejka