Homemade easter eggs (2 varieties)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PEANUT BUTTER EGGS- | ||
| 1 | pounds | Confectioner's sugar |
| 1 | pounds | Peanut butter |
| 1½ | Sticks butter -- no | |
| Substitutes | ||
| BUTTER CREAM EGGS- | ||
| 4 | ounces | Cream cheese |
| ½ | cup | Butter |
| 1½ | teaspoon | Vanilla |
| 5 | cups | Confectioner's sugar |
| CHOCOLATE COATING- | ||
| ½ | Box semisweet chocolate | |
| ½ | Box unsweetened chocolate 1/3 slab | |
| Parafin | ||
Directions
Peanut Butter Eggs - Mix together all ingredients. Form into small eggs.
Refrigerate a short time, about ½ hour on wax paper covered cookie sheet.
Dip in hot Chocolate Coating, using a fork.
Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead in sugar and form into eggs. Refrigerate a short time on wax paper covered cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate Coating - Melt ingredients in a double boiler. Keep over heat as you the the center. Candies can be kep at room temperature for 4-5 days.
Recipe By : JanMary
From: Big Flavors Of The Hot Sun By Chr File