Creamy Peanut Butter Eggs! Mmmmmm

Here it is! My super creamy and delicious Chocolate Peanut Butter Egg recipe! As I stated yesterday, I have never shared this with anyone! Here is how you make them:

You only need 5 ingredients!!



This recipe is doubled because they don't last long enough to only make 1 batch! The doubled recipe made 140 but it depends on how big or small you make them. If you don't want to make the double batch, then just cut the recipe in half. I will list both the single and double batch ingredients:

Single

3/4 pound butter (3 sticks) (do not use margarine) Room Temperature
2 pounds 10x sugar
13 oz. Marshmellow Creme
2 lbs. Peanut Butter (Jif seems to taste the best)
2 1/2 lbs. Chocolate Coating Disks (see below)

Double

1 1/2 pound butter (6 sticks) (do not use margarine) Room Temperature
4 pounds 10x sugar
26 oz. Marshmellow Creme
4 lbs. Peanut Butter (Jif seems to taste the best)
5 lbs. Chocolate Coating Disks (see below)

These direction will be for the DOUBLE batch!!
Once the butter is soft, use electric mixer and beat the butter and 1 pound 10x sugar on medium speed until creamy.

Add the 26 oz. marshmellow cream.



Beat with mixer on medium speed until mixed.



Add the 4 lbs of Peanut Butter



Beat with mixer on medium speed until smooth



Next add the remaining 3 pounds of 10x sugar....ONE pound at a time!!


I bought the 10x sugar in 1 lb bags which made it easier so I didn't have to measure!
When adding in the sugar, use a spoon and not the mixer as its too thick and you will probably burn up your mixer which I have done about 4 times now! lol



Lay wax paper on cookie sheets. Shape mixture into oval eggs. Place on cookie sheets.



I used 3 cookie sheets and put them close together.


Put cookie sheets in refrigerator for several hours or freezer for 45 minutes. They have to be really cold before you can dip them in the chocolate.

After they are cold, melt the chocolate in a double boiler.


Do NOT boil the chocolate. Heat only until the disks are all melted. I used this chocolate:





Use a thin, pointed object like a skewer or something. I use something I found in my kitchen drawer...I have no idea what it is, but it works! Dip one egg at time...let the excess drip off.


You can make your eggs alittle fancier if you want by drizzling some of the excess chocolate over an egg that has already been dipped:


Once the excess had dripped off, twirl your tool to "shake off" the egg onto the wax paper on a cookie sheet...then use your tool to dot a little chocolate over the hole that your tool was in.


Some extra tips:

You can't heat all the chocolate at once...I melted the chocolate 4 different times...while the chocolate is heating, put the eggs that you didn't dip back into the refrigerator...take one tray out at a time..keeping the other trays cold. Use a paper towel to wipe off your tool after each dip. The colder the egg, the easier it is to dip.

That's it! Don't they look yummy?


I purchased some wax bags at the candy store for easy giving!


Please let me know if you make them and how much you enjoyed them! Or if you have any questions!!