Ingredients
- 1 1/2 c. butter or margarine, softened
- 3/4 c. crunchy peanut butter
- 1 1/2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1 1/2 to 2 (16 oz) pkgs. powdered sugar
- 12 oz. chocolate-flavored candy coating
Directions
Combine butter, peanut butter, corn syrup & vanilla; mix at low speed of an electric mixer till smooth and well blended. Gradually add powdered sugar till mix is no longer sticky and can be handled with hands; divide into 6 even portions. Shape each portion into an oval shape with a flat bottom; place portions on paper towels. Cover loosely, and let sit 12 hours at room temperature. Place candy coating in top of double boiler; bring water to a boil. Reduce heat to low; simmer till coating melts. Carefully dip bottom of each egg in coating, and place on wax paper. Refrigerate 15 minutes. Place eggs on wire rack over wax paper. Spoon coating over eggs, letting excess drip on wax paper. (Excess can be reused by melting over simmering water.) Place eggs in refrigerator about 15 min. or till firm. Makes 6 (1/2 pound) eggs. Decorate with frosting if desired. You can make 18 smaller eggs, just divide mixture in 18 pieces and follow directions. Decorator Frosting: 1/4 c. shortening; 2 c. sifted powdered sugar; 3 tbsp milk; Paste food coloring (opt): Cream shortening and gradually add sugar alternately with milk till desired consistency. Color portions, if desired and pipe onto eggs.
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Submitted 6/13/05.
Source: Southern Living Annual Recipes '87
Submitted By: Linda Wilson
lwilson@gatecom.com
Peanut Butter Easter Eggs