| 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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