Every year my mom
would make homemade chocolate covered butter cream and peanut
butter eggs for my family
to enjoy in our Easter baskets. I can remember it taking her a long
time to make these, and she broke mixer after mixer when making these
eggs. She also sold them by the hundreds with the great reputation she
received for how good they are. With today's technology I have found a
very quick and easy method to making these delicious homemade Peanut Butter
Cream Easter Eggs!
These delicious eggs can be made in no time. When I
was in a candy making class I learned that milk chocolate works best with
peanut butter eggs. The sweet milk chocolate compliments the peanut butter
This recipe makes about 5
or 6 1/4 lb eggs. You will need:
1/2 of an 8oz. package
of cream cheese, softened
1/2 of a stick of
butter, softened (1/8 lbs)
3/4 cup of your
favorite creamy peanut butter
3/4 teaspoon of good
1 lb confectioners
sugar (4 cups)
pinch of salt
about 1/2 lb of your
favorite milk chocolate wafers to melt (we use Merckens)
If you have a food processor
that will work best. If not, a mixer will work fine.
Cream the butter, peanut butter, and cream cheese. Add the
salt and sugar and pulse until well mixed.
Form shapes desired. Put shapes onto a cookie
sheet covered in wax paper. Place in fridge for about 1 hour.
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