Description[]
Contributed by World Recipes Y-Group
Ingredients[]
Peanut butter eggs[]
- 1 lb confectioner's sugar
- 1 lb peanut butter
- 1½ lbs butter; no substitutes
Butter cream eggs[]
- 4 oz cream cheese
- ½ cup butter
- 1½ tsp vanilla
- 5 cups confectioner's sugar
Chocolate coating[]
- ½ lb semisweet chocolate
- ½ lb unsweetened chocolate
- ¼ lb paraffin
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.
Chocolate coating[]
- Dip into hot chocolate coating, using a fork.
- Chocolate coating - melt ingredients in a double boiler.
- Keep over heat as you the center.
- Candies can be kept at room temperature for 4-5 days.
- For similar recipes, see Peanut Butter Balls