| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Chocolate | 1 | Servings | |
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 1/3 slab | |
| Parafin |
INSTRUCTIONS
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. Recipe By : JanMary From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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