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Peanut Butter Eggs
Ingredients (Printable Version )
6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups powdered sugar
3/4 pound milk chocolate candy coating disks, coarsely chopped
2 teaspoons shortening
Preparation
In a small bowl, cream together the butter, peanut butter and marshmallow cream until smooth. Gradually beat in powdered sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.
In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet. Leave the eggs alone until they set. Store in an airtight container. Yields: 18 eggs.
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