Chocolate easter eggs

Yield: 15 servings

Measure Ingredient
1 cup Semisweet chocolate disks --
Melted
1 7 oz Hershey bar -- melted
4½ cup Powdered sugar -- sifted
1 pounds Peanut butter
Sticks butter
4 ounces Cream cheese -- softened
½ cup Butter
1½ teaspoon Vanilla
5 cups Powdered sugar --sifted

CHOCOLATE COATING

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

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