Peanut Butter Eggs

http://ift.tt/1nLxzpe

• Ingredients
• 8 oz Cream Cheese
• 1 C Peanut Butter
• 1/4 C Butter
• Pinch of Salt
• 4 C Powdered Sugar
• Melting Chocolate (about 1 1/2 to 2 Lbs)
• Instructions
• 1. In a large bowl cream together the butter, peanut butter, and cream cheese, then add a pinch of salt and mix in the powdered sugar one cup at a time.
• 2. Lay out several cookie sheets lined with parchment or wax paper. *3. Using a 1” cookie scoop, scoop the dough and form a ball into your hand.
• 4. Shape the ball into a small egg and then place on cookie sheet.
• 5. Repeat with rest of dough.
• 6. The recipe should make 50 to 55 eggs.
• 7. Refrigerate eggs for 18 to 24 hours. You need to do this to let the eggs dry out a bit. Otherwise when you go to coat the eggs in chocolate they will be too soft and fall apart.
• 8. After time is up melt chocolate over a double broiler. I used a milk chocolate.
• 9. Also, melt chocolate as you need it not all at once. This will help with chocolate possibly ceasing up or getting the dough in it. Don’t bring eggs out of fridge until you are ready to coat them in the chocolate.
• 10. Coat the eggs in chocolate. I used a spoon to cover then and then lifted them out with a fork, shaking off the excess.
• 11. Lay them out on a cookie sheet and decorate with sprinkles if desired. Wrap individually with plastic wrap or in plastic container once chocolate has cooled.

bon appetit