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Homemade Easter Eggs (2 Varieties)



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Homemade Easter Eggs (2 Varieties)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Peanut Butter Eggs - Mix together all ingredients. Form into small eggs.
Refrigerate a short time, about 1/2 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.

Ingredients:

PEANUT BUTTER EGGS-
1 lb Confectioner's sugar
1 lb Peanut butter
1 1/2 Sticks butter -- no
Substitutes
BUTTER CREAM EGGS-
4 oz Cream cheese
1/2 c Butter
1 1/2 ts Vanilla
5 c Confectioner's sugar
CHOCOLATE COATING-
1/2 Box semisweet chocolate
1/2 Box unsweetened chocolate
1/4 -1/3 slab
Parafin

Serves:

1 Servings

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